DOMINICA
MODERN CAKE WITH TROPICAL FLAVOURS
Difficulty level
MODERN CAKE WITH TROPICAL FLAVOURS
Ingredients
| grated coconut | g 140 |
| egg whites | g 250 |
| sugar | g 100 |
| flour | g 45 |
| sugar | g 150 |
Preparation
Beat the whites and the caster sugar until stiff.
Add the ingredients in powder, previously sieved, and stir gently with a spatula.
Spread on a baking paper sheet and bake at a 190°C for 10/12 minutes.
Put in a blast chiller.
Ingredients
| FRUTTIDOR MANGO | g 200 |
| passion fruit purée | g 40 |
| LILLY NEUTRO | g 40 |
Preparation
Dissolve LILLY in the passion fruit purée using a whisk, then add it to FRUTTIDOR and blend.
Ingredients
| liquid cream | g 150 |
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 150 |
| liquid cream | g 200 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
Preparation
Bring the liquid cream to the boil and pour it onto the chocolate.
Emulsify until you have a shiny ganache.
In a separate bowl rehydrate LILLY with water, add it to the liquid cream, then emulsify with the ganache.
Refrigerate at 4°C overnight.
In a planetary mixer, whip the cream at medium speed until it becomes frothy.
In a ring-shaped mould, lay a disc of dacquoise, pour the mango coulis, then add a second disc of dacquoise, previoulsy waterproofed with some tempered chocolate.
Put in the blast chiller until it hardens completely.
Pour the chantilly mousse in a piping bag provided with a large plain piping tube and dress the cake top with some dollops of mousse.
Decorate with TWIST GREEN DOBLA e GOLDEN TULIP DOBLA.
Chocolatier and Pastry Chef
