Slices with mango and raspberry

Name: RECIPE: Mango and raspberry slices - Mojačokolada.si
Cook time: 10 min
Total time: 1 h 30 min
Yield: 12
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

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 23

Fresh, summery and totally fruity. They consist of almond sponge cake, raspberry cream, mango cream and raspberry and mango jelly. The slices are the right choice for when you really want something fruity and refreshing. Although both raspberries and mango have a distinct taste, they get along more than well in desserts.

The recipe for mango and raspberry slices is part of the third BAM recipe book - Modern Desserts.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

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

Nutrition / serving

Energy Value	1141 kJ / 273 kcal
Fats	16,1 g
of which saturated fat	9 g
Carbohydrates	27,3 g
of which sugars	21,7 g
Dietary Fiber	1,2 g
Proteins	3,7 g
Salt	0,1 g

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.

Premium BAM baking products.

Order ingredients with a 10% discount:

White chocolate, 1 kg

21,90 €

Mango Sauce, 200 g

4,90 €

Discount on products used in the recipe - 10%:

-2,68 €

Total:

26,80 €24,12 €

-10%

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