22 Jul 2022
Composition
- Biscuit
- Soaking syrup
- Diplomate cream
- Filling
- Whippable topping
INGREDIENTS
WORKING METHOD
Biscuit
Mix all ingredients together in a mixer bowl with a paddle attachment for 5 min. at medium speed. Scale 300 g of mix per ring of 18 cm diameter. Bake in a deck oven at 180 °C for ± 30 min. in a closed damper.
Soaking Syrup
Soak the biscuit into Dulcerio.
Diplomate cream
Mix the Cremyvit Classic and water together in a mixing bowl with whisk attachment at high speed for 5 min. Fold the whipped Ambiante.
Whippable topping
Whip the Ambiante at medium speed to a soft peak texture.
Assembling
Soak a slice of the biscuit into the soaking syrup, add the mango filling and pipe the diplomate cream. Repeat twice and top off with the last slice of soaked cake. Cover with whippable topping and use a brush to give the side texture. Top off with a disc of mango filling, pre-shaped and frozen to fit the top of the cake.
