Learn how to make layered cakes with chocolate biscuit, mango curd, exotic compote and chocolate espresso mousse.
Ingredients (for 5 cakes):
Mango Curd
Mango 120 g
Lime ½ pc
Sugar 20 g
Egg yolk 1 pc
Butter 30 g
Gelatin 8 g
Exotic Compote
Orange juice 100 ml
Lime ½ pc
Banana ½ pc
Mango 150 g
Gelatin 9 g
Chocolate Espresso Biscuit
Almond flour 70 g
Sugar powder 70 g
Egg 1 pc
Egg yolks 1 pc
Coffee 30 ml
Cocoa 10 g
Flour 60 g
Sugar 80 g
Egg proteins 140 g
Cardamom (optional) 1 tsp
Chocolate Espresso Mousse
Milk 100 ml
Coffee 100 ml
Egg yolks 2 pcs
Sugar 15 g
Chocolate 200 g
Cream 33%-35% 200 ml
Gelatin 8 g
Chocolate Glaze
Gelatin - 12 g
Cream 33% - 160 g
Sugar - 240 g
Water - 100 g
Glucose syrup - 80 g
Cocoa - 80 g
Preparation:
Mango Curd
Chop mango using blender, add sugar, egg yolk and lime juice. Mix everything together in blender. Soak gelatin in water. Pour the mixture in saucepan and heat until thickening (82C) stirring constantly. Add gelatin and butter. Mix well. Cool to room temperature. Fill in silicone mold to 2 cm. Freeze for nearly 8 hours.
Exotic Compote
Soak gelatin. Chop banana and mango finely. Mix them with orange juice and lime juice and bring to boil. Add gelatin. Pour it in such a form that compote layer depth is 1 cm. Keep in fridge until cake assembly.
Chocolate Espresso Biscuit
Whisk (mix well) 1 egg, 1 egg yolk, almond flour, sugar powder and coffee. Preheat the oven to 200-220 C. Add sifted flour and cocoa to this mixture, add cardamom for flavor. Whisk egg proteins and sugar. Mix everything carefully, put in oven tray and bake for nearly 5-10 min. Cool gradually (Do not put it in a cool place immediately after the oven). Use the parchment if you are not using silicone mold.
Chocolate Espresso Mousse
Soak gelatin. Beat egg yolks and sugar. Pour milk, strong coffee ad egg yolks in saucepan. Heat the mixture until thickening (82C). Add gelatin. Cool to room temperature. Whisk cream 33%. Mix with coffee cream.
If you use semi circle silicone mold, pour mousse 1 cm depth. Let it harden in fridge for 30 min. Put frozen mango curd semi circles on it. Pour mousse to the edge of mango circles.
Cut circles of compote using cooking steel ring (smaller in diameter than the silicone mold). Put them on mousse and fill the mold with mousse completely. Freeze for 8 hours.
Chocolate Glaze
Soak gelatin. Bring cream 33% to boil and keep hot. Mix water, sugar and sugar syrup. Bring the mixture to boil and simmer on medium heat for 2 min. Add boiled cream. Add cocoa, stir well and then add gelatin. You may also add golden candurin (glittering dye). Pour the glaze in cup to whisk it using blender. Try not to make bubbles. But if the bubbles were formed, use sieve. Cool the glaze to 36-40C. The glaze cools down slowly, so it’s better to cook it the day before and heat it in microwave. If you don’t have cooking thermometer, use chilled spoon to determine whether the glaze drains too quickly.
Cut circles of biscuit with cooking steel ring.
Get the frozen chocolate mousse with filling out. Put the frozen semi circles on lattice above oven tray or other stand. Pour chocolate glaze (with 36-40C temperature) on frozen mousse. Let the drops drain. Transfer mousse on biscuit circle.
Decorate with coffee bean. Defrost completely in fridge before eating.
