Ingredients
- 3 Eggs
- 35g Sugar
- 0.5g Salt
- 2g Vanilla extract
- 150g Cake flour
- 370g Milk
- 50g Melted unsalted butter
- Food coloring
- 250g Unsalted butter
- 120g Powdered sugar
- 100g Cream cheese
- 2g Vanilla extract
- 50g Heavy cream
- 50g Mango puree
- 200g White couverture chocolate
- 80g Heavy cream
- 20g Unsalted butter
- 5g Gelatin
- 25g Mango puree
- Food coloring
Instructions
- Add sugar, salt, and vanilla extract to the egg, mix, sift the soft flour, add 70g of milk, mix, add the remaining milk and food coloring, and mix.
- Add melted unsalted butter, mix, sieve, and ferment in the refrigerator for about 30 minutes.
- Mix the aged dough once, pour it into a pan on low heat, flatten it, and when bubbles rise, turn it over to cook a little more, take it out of the pan and cool it.
- Cut the cooled crepes in half and trim off the edges.
- Soften unsalted butter, add sugar powder, and whip for about 5 minutes, then add whipped cream and whip.
- Add cream cheese and vanilla extract, mix, add mango puree, mix, and place in a squeeze bag.
- Apply cream on the sponge sheet, put the crepes on top, stack 4 sheets, put the sliced mango on top, squeeze the cream and cover with the crepes.
- Repeat stacking, apply a thin layer of cream on the entire surface, harden it in the freezer for about 30 minutes, apply the cream once more to make it smooth, and let it harden in the freezer for about 20 minutes.
- Put the whipped cream in the white couverture chocolate and melt it in the microwave for about 1 minute, then add the unsalted butter and mix, drain the water from the gelatin soaked in cold water for about 10 minutes, and mix.
- Add mango puree and food coloring, mix, cool to about 28 degrees, and pour over cake to coat.
