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Classic Mango Cake

Ingredients

Working Method

Cake Batter
In a mixing bowl with a paddle attachment, mix all ingredients together for 5 min. medium speed. Spread onto a silicon mat at 5mm and bake.
Crème Diplomat
Mix the Cremyvit and water together at high speed for five minutes in a mixing bowl with a whisk attachment. Allow to rest for a few minutes before mixing again to break the gellification by hand. Whip the Passionata until you get stiff peaks of whipped cream and add to the Cremyvit mixture.
Fruitfilling
Scoop the Topfil Finest Mango 70% into a piping bag and pipe in between and on top of the layer cake and cream.
Whipped Cream
In the mixing bowl with a whisk attachment, whip the Passionata to a stiff peak.

Assembling

Cut 3 discs of 18cm diameter of Mango cake, pipe in between each 120 grams of diplomate cream and 80 grams of Topfil Finest Mango 70%. finish with the whipped Passionata and a layer of  Topfil Finest Mango 70% on top.

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