Passion Fruit Mango Mousse Cake

Name: Passion Fruit Mango Mousse Cake
Ingredients: 609 g cake flour; 42 g baking powder; 100 g Valrhona cocoa powder; 290 g vegetable oil; 1000 g eggs; 411 g whole milk; 150 g inverted sugar; 750 g Valrhona white chocolate, melted; 75 g unsalted butter, cubed; 500 g mango puree; 120 g confectioner’s sugar; 500 g heavy cream, whipped to soft peaks; 4 gelatin sheets; 550 g passion fruit puree; 100 g granulated sugar

Preparation info

Yields
48
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Chocolate Sponge Cake

751 g granulated sugar
609 g cake flour
42

Dessert
Cake

Method

Chocolate Sponge Cake

Preheat oven to 180°C/360°F.

Combine dry ingredients with oil and egg in a stand mixer fitted with a whisk attachment, and whip for 6 minutes on high speed. Add milk and mix for 2 more minutes on medium speed. Pour onto a sheet tray lined with pa