Mango Delight

Recepie


Yield: 1 Cake ring 18cm diameter

Ingredients:

1 Short pastry base, baked
2 Swiss roll layers
1 Joconde sponge
0,015 kg Apricot jam

Mango Cream
0,125 kg Alaska-express Mango
0,150 kg Water
0,500 kg Whipped cream,
unsweetened

Dissolve Alaskaexpress Mango with water and fold in the whipped cream.

Decoration
0,025 kg Cristaline Yellow
0,025 kg Cristaline Red

Method:

Spread the apricot jam onto the short pastry base and cover with the Swiss roll.
Place a ring that has been oiled and dusted with icing sugar around the short pastry base.
Place the joconde into the ring.
Fill mould with the swiss roll and mango cream.
Refrigerate for approx. 1 ½ hours.
Cover with Cristaline and remove the cake from the ring.
Decorate as shown in the picture.