"Mango and Chocolate" - this cake ideally combines the aromatic filling and mango cream with chocolate mousse, cream and biscuit, as well as the delicate texture of cream and mousse, with a crunchy chocolate-nut layer.
Mangoes should be ripe and flavorful. For the filling and cream, it took 2 mangoes, with a total weight of 750 g. Taking into account the decor, you need to take more (3 pieces)
Instead of mangoes, you can use apricots, peaches or pears.
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The amount of sugar in any component of the cake can be increased to taste.
If you are not sure about the quality of gelatin, then take more.
Ground hazelnuts or walnuts can be used instead of almonds.
Instructions for recalculating ingredients for another form size priatnogoappet...
Any chocolate can be used.
The easiest ways to temper chocolate at home and more:
• Atemperado del Chocola...
• ATEMPERAR CHOCOLATE CO...
• Темперирование шоколад...
• How to temper by micro...
The video is not in Russian, but you can turn on subtitles.
The decor can be different to your liking. The cake can be covered with mirror glaze or velor.
100 g - 276 kcal
Ingredients:
Form with a diameter - 20 cm
Cake
Eggs - 2 pieces (100-110 g without shell)
Sugar - 40 g
Vanilla sugar - 10 g
Flour - 30 g
Cocoa powder - 10 g
Salt - a pinch
Ground almonds - 15 g
Crunchy layer
Black chocolate - 70 g
Vegetable oil - 15 g
Rice balls or waffle crumbs - 15 g
Nuts - 15 g
Mango filling
Ring diameter - 14 cm
Mango pieces - 150 g
Mango puree - 140 g
Sugar - 20 g or to taste
Water 30 g
Gelatin - 5 g
Mango cream
Mango puree - 80 g
Sugar - 30 g
White chocolate - 60 g
Cream 33% - 100 g
Chocolate mousse
Milk - 200 g
Sugar - 90 g or to taste
Vanilla sugar - 10 g
Yolks - 60 g
Gelatin 220 bloom - 10 g
Water - 60 g
Cream 33% - 350 g
Black or milk chocolate - 100 g
Decor
Mango - 150 g
Gelatin layer for decoration:
Gelatin - 5 g
Sugar - 15 g
Water - 50 g
Tempered chocolate - 80 g
Cocoa powder
A detailed description of the preparation is here priatnogoappet...
Lots of text!
*Note!
The baking time may differ from the one stated in the video, focus on your oven, and also take into account the material from which the form is made.
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