Name: RECIPE: Mango and raspberry slices - Mojačokolada.si
Total time: 1 h 30 min
Ingredients: 70 g of water; 10 g lemon sugar; 65 g mascarpone cheese; 50 g frozen raspberries; 40 g crystal sugar; 1 gelatine leaflet; 125 g sweet whipping cream; 125 g BAM mango dressing; 20 g of water; 1,5 gelatine leaves; 50 g BAM white chocolate; 60 g BAM mango dressing; 110 g frozen raspberries; 30 g of water; 30 g crystal sugar

Ingredients:

MANDELBISKUIT:

To moisten the sponge cake:

70 g of water
10 g lemon sugar

For the raspberry cream:

65 g mascarpone cheese
50 g frozen raspberries
40 g crystal sugar
1 gelatine leaflet
125 g sweet whipping cream

For the mango jelly:

125 g BAM mango dressing
20 g of water
1,5 gelatine leaves

For the mango cream:

50 g BAM white chocolate
60 g BAM mango dressing
1,5 gelatine leaves
125 g sweet whipping cream

For raspberry jelly:

110 g frozen raspberries
30 g of water
30 g crystal sugar
1,5 gelatine leaves

Instructions:

For the almond sponge cake:

Preheat the oven to 180 °C. Whisk the eggs and sugar on high speed for 10 minutes. Towards the end of the whisking, add the oil to the mixture and whisk for another minute. Sift the flour and mix it with the ground almonds; gently fold it into the egg mixture with a spatula.

Spread the mixture evenly on a 17 x 25 cm baking tray lined with baking paper (bottom) and bake for 10 minutes. Cool on a wire rack, then cut the sponge cake crosswise into two thin layers.

For the raspberry cream:

Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks and place in a cold place. Bring the raspberries and sugar to the boil, set aside and dissolve the strained gelatine in them. Whisk in the mascarpone cheese, add the raspberries and stir well to combine. Fold in the whipped cream with a spatula in two steps.

Place the bottom layer of sponge cake on the base, moisten it and place it on the frame. Brush it with raspberry cream, smooth the surface and refrigerate.

For the mango jelly:

Soak the gelatine in cold water for 5 minutes. Bring the mango dressing and water to the boil, remove from the heat and dissolve the strained gelatine in the water. Cool the dressing until lukewarm and pour it over the raspberry cream. Place in the freezer for 5 minutes to firm the jelly slightly, then place a second layer of sponge cake on top and moisten with the remaining sugar solution.

For the mango cream:

Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks and place in a cold place. Melt the white chocolate. Heat the mango puree and dissolve the gelatine in it. Smooth the still warm puree into the melted chocolate, then gently fold in the whipped cream with a spatula in two steps. Spread the cream evenly over the bi- squite and refrigerate.

For raspberry jelly:

Soak the gelatine in cold water for 5 minutes. Bring the raspberries, sugar and water to the boil and mash the raspberries with a fork. Dissolve the strained gelatine in the raspberry puree and cool the puree until lukewarm. Pour over the mango cream and refrigerate the slices for at least 6 hours.

Cut the cooled slices into 10 equal rectangles and decorate as desired.

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Ingredients:

MANDELBISKUIT:

To moisten the sponge cake:

70 g of water
10 g lemon sugar

For the raspberry cream:

65 g mascarpone cheese
50 g frozen raspberries
40 g crystal sugar
1 gelatine leaflet
125 g sweet whipping cream

For the mango jelly:

125 g BAM mango dressing
20 g of water
1,5 gelatine leaves

For the mango cream:

50 g BAM white chocolate
60 g BAM mango dressing
1,5 gelatine leaves
125 g sweet whipping cream

For raspberry jelly:

110 g frozen raspberries
30 g of water
30 g crystal sugar
1,5 gelatine leaves

Instructions:

For the almond sponge cake:

	Preheat the oven to 180 °C. Whisk the eggs and sugar on high speed for 10 minutes. Towards the end of the whisking, add the oil to the mixture and whisk for another minute. Sift the flour and mix it with the ground almonds; gently fold it into the egg mixture with a spatula.
	Spread the mixture evenly on a 17 x 25 cm baking tray lined with baking paper (bottom) and bake for 10 minutes. Cool on a wire rack, then cut the sponge cake crosswise into two thin layers.

For the raspberry cream:

	Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks and place in a cold place. Bring the raspberries and sugar to the boil, set aside and dissolve the strained gelatine in them. Whisk in the mascarpone cheese, add the raspberries and stir well to combine. Fold in the whipped cream with a spatula in two steps.
	Place the bottom layer of sponge cake on the base, moisten it and place it on the frame. Brush it with raspberry cream, smooth the surface and refrigerate.

For the mango jelly:

For the mango cream:

For raspberry jelly:

	Soak the gelatine in cold water for 5 minutes. Bring the raspberries, sugar and water to the boil and mash the raspberries with a fork. Dissolve the strained gelatine in the raspberry puree and cool the puree until lukewarm. Pour over the mango cream and refrigerate the slices for at least 6 hours.
	Cut the cooled slices into 10 equal rectangles and decorate as desired.