Caramango Cake

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Caramango Cake

Ingredients

Hazelnut Sponge with Brown Butter

Icing sugar 320 g

Egg whites 320 g

Salt 4 g

Wheat flour 140 g

Crushed hazelnuts 280 g

Baking powder 4 g

Brown butter 180 g

Mango–Passion Fruit Jelly

Mango purée 400 g

Passion fruit purée 80 g

Lime juice 20 g

Sugar 60 g

Agar 4 g

Gelatine 15 g

Orange–Mango Marmalade

Oranges 120 g

Water 83 g

Sugar for blanching the oranges 25 g

Orange juice 200 g

Mango purée 32 g

Sugar 25 g

NH pectin 3.5 g

Terravita Chocolate Mousse

30–32% cream 330 g

Gelatine 1 g

Terravita Alabaster 34.5 Milk Chocolate 450 g

70% Dark Chocolate 165 g

30–32% cream, whipped to three-quarter stage 450 g

Caramel

Sugar 100 g

Water 25 g

Glucose syrup 30 g

Salt 1 g

Butter 25 g

Gelatine 1.5 g

Preparation method

Hazelnut Sponge with Brown Butter

Whip the egg whites with the icing sugar and salt to form a stable meringue.
In a separate bowl, combine the wheat flour, crushed hazelnuts and baking powder.
Add the dry ingredients to the whipped meringue and gently fold together.
Finally, pour in the cooled brown butter and mix until uniform.
Spread the mixture over a 30 × 40 cm baking tray.
Bake at 180°C for 20–25 minutes.
Leave to cool after baking.

Mango–Passion Fruit Jelly

Soak the gelatine in cold water.
Mix the agar with the sugar.
Place the mango purée, passion fruit purée and lime juice in a saucepan.
Add the sugar and agar mixture, mix thoroughly and bring to the boil.
Remove from the heat, add the soaked gelatine and mix until completely dissolved.
Leave to cool slightly before pouring over the sponge.

Orange–Mango Marmalade

Cut the oranges in half, place them in a saucepan and add the water and 25 g of sugar.
Cook for 10–15 minutes. Drain.
Repeat the blanching process three times in total to reduce the bitterness of the peel.
Combine the blanched oranges with the orange juice and mango pulp.
Blend until smooth.
Heat the purée to approximately 40°C.
Mix the NH pectin with 25 g of sugar, add it to the fruit mixture and bring to the boil, stirring continuously.
Cool before use.

Terravita Chocolate Mousse

Soak the gelatine in cold water.
Bring 330 g of the cream to the boil.
Pour the hot cream over the milk chocolate and dark chocolate.
Add the soaked gelatine and blend until a smooth ganache is obtained.
Once the ganache has cooled slightly, fold in the cream whipped to three-quarter stage.
Mix gently to retain the light texture of the mousse.
Reserve part of the mousse for the final decoration.

Caramel

Soak the gelatine in cold water.
Bring the cream to the boil and set aside.
Cook the water, sugar and glucose syrup until the caramel reaches approximately 185°C.
Add the butter and mix.
Pour in the hot cream in three additions, mixing thoroughly after each addition.
Cook the mixture to 108°C.
Add the soaked gelatine, blend and cool.

Assembly

1. Na wypieczony i wystudzony biszkopt orzechowy wylać galaretkę mango–marakuja.
2. Odstawić do schłodzenia, aż warstwa się ustabilizuje.
3. Na schłodzoną galaretkę wylać mus czekoladowy Terravita.
4. Część musu zostawić do dekoracji.
5. Wyrównać powierzchnię i ponownie schłodzić.
6. Na wierzchu rozsmarować cienką warstwę marmolady pomarańczowej – mango.
7. Odłożony mus czekoladowy schłodzić, a następnie wyszprycować dekoracyjnie na górze ciasta.
8. Łyżką paryską wykonać w musie niewielkie wgłębienia.
9. Do środka wyszprycować schłodzony karmel.
10. Ciasto pokroić w kostkę i udekorować według koncepcji serwisu, np. cienką dekoracją czekoladową, kruchym elementem lub akcentem owocowym.

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