Hazelnut Sponge Cake with GIanduja Mousse, Passion Fruit Foam and Mango Gel

Name: Hazelnut Sponge Cake with GIanduja Mousse, Passion Fruit Foam and Mango Gel
Ingredients: 30 g (2 Tbsp) hazelnut paste; 185 g (6.6 oz) gianduja chocolate, melted; 1¼ silver gelatin sheets (or 2½ g powdered gelatin, as directed on package); 1¼ silver gelatin sheets (or 2½ g powdered gelatin, as directed on package); 14 g (1 Tbsp) atomized glucose; 14 g (1 Tbsp) inverted sugar; 95 g (3.3 ounces) Valrhona Guanaja 70%, chopped; 225 g (1 cup) heavy cream; 510 g (2 cups) mango puree; 5 g (1 Tbsp) agar agar; 126 g (½ cup and 1 Tbsp) toasted hazelnuts, ground; 252 g (1 cup) egg whites; 168 g (¾ cup and 2 tsp) egg yolks; 38 g (⅓ cup) all-purpose flour; 56 g (2 ounces) milk chocolate, melted; 340 g (1½ cups) passion fruit puree; 32 g (2 Tbsp) granulated sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Gianduja Mousse

100 g (⅓ cup and 2 Tbsp) heavy cream

Cake

Method

Gianduja Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat 100 g cream to 35°C (95°F) and mix with hazelnut paste and chocolate. Stir in gelatin to dissolve. Set aside to cool before folding in whipped cream.

Whipped Guanaja Ganache

Bring 113 g cream to a boil