Ingredients:
For the sponge cake :
5 eggs
165g sugar
165g flour
For the mango mousse :
100g mango purée
6 gelatine leaves
400g fresh liquid cream
2 egg whites
120g sugar
40g water
For the mango mirror:
250g mango purée
50g sugar
3 sheets gelatin
For decoration :
300 g boudoirs
Whipping cream
mint leaves
chopped mango pieces
mango juice
Preparation :
Preparing the sponge cake :
Preheat oven to 200°C.
Beat eggs and sugar until frothy.
Gently add the sifted flour and mix well.
Pour the mixture onto a baking sheet covered with parchment paper.
Place in oven and bake for 12 min.
Remove from oven and leave to cool.
Cut the sponge cake to fit the round frame.
Line the frame with cling film, garnish with boudoirs soaked in mango juice and place the sponge cake on the bottom.
To prepare the mango mousse :
Soften the gelatine leaves in cold water.
Heat the mango purée in a saucepan, then add the drained gelatine and mix well. Leave to cool.
In a bowl, beat the egg whites until stiff.
In a saucepan, heat the water and sugar to 110°C to make a syrup.
Pour the syrup over the stiffly beaten egg whites with a mixer at low speed.
Increase speed to maximum and continue beating for 5 min to obtain an Italian meringue.
Whip the chilled crème fraîche until stiff.
Gently add the whipped cream to the cooled mango mixture, followed by the Italian meringue and diced mango pieces.
Pour the mango mousse over the sponge cake, and freeze for at least 1 hour.
Preparation of the passion fruit mirror :
Soften the gelatine leaves in cold water.
In a saucepan, heat