Recepie
Basic Recipe: 20 pieces
450 g Sacher cake, 40 pieces, 1 cm thick, Ø 6 cm
100 g Fresh mango, chopped
300 g Fresh raspberries
100 g Cristaline Yellow
50 g Edible blossoms
100 g Almonds sliced, roasted
100 g Chocolate decoration
Mango Mousse
100 g Montibene
350 g Mango puree
150 g Fresh cream, liqiud
Whip all ingredients for approx. 3 minutes at high speed.
Ganache Coating
375 g Schokobella
130 g Water
130 g Glucose syrup
Bring water and glucose syrup to boil, add Schokobella and mix well.
Bienex Decoration
250 g Bienex, Florentine mix
100 g Sesame seeds
25 g Black sesame seeds
Blend all ingredients well and spread on the baking tray. Baking temperature: 200 °C. Baking time: approx.15 minutes. Cut 20 pieces with Ø 6 cm.
