TROPICAL CUPCAKE - MOTHER'S DAY
Difficulty level
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 600 |
| LEVOSUCROL | g 50 |
Preparation
Whip together genoise, eggs, and trimoline in a planetary mixer with a whisk attachment for 10 minutes.
Spread onto a parchement lined sheet tray about 5mm thick and bake for 6-8 min at 210°C.
Allow cake to cool.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY PASSION FRUIT | g 100 |
| water | g 150 |
| PASTA AROMATIZZANTE MANGO | g 25 |
Preparation
In a planetary mixer whisk together cream, LILLY, and water until soft peaks form.
Add JOYPASTE PASTRY MANGO and mix for an additional 30 seconds on medium speed.
Ingredients
| FRUTTIDOR TROPICAL | g 200 |
Place a circle of genoise in the bottom of the DOBLA CUPCAKE POLKA DOTS, place 10g of FRUTTIDOR TROPICAL in the middle on top of the cake and sprinkle a ring of CRUNCHY BEADS WHITE around the compote.
Fill up with mango passionfruit mousse.
Garnish with drops of MIRROR TROPICAL and finish with DOBLA ROSE PETAL PINK.
