Mango and raspberry cake log

Ingredients

Raspberry filling:

• 7 oz raspberries
• 2 Tbsp sugar
• 2 gelatin sheets

Biscuit:

• 4 eggs
• vanilla
• salt
• ⅓ cup sugar
• ¾ cup flour

Simple syrup:

• ¼ cup raspberry syrup
• ¾ cup water

Mango mousse:

• 0.75 lb mango
• 2 Tbsp sugar
• 3 gelatin sheets
• ¾ cup cream

Covering:

• 6 oz mango coulis
• 2 gelatin sheets

Materials

• 1 log mould
• film
• baking tray 37 x 27 cm
• Immersion blender
• Food processor
• Pastry brush
• Oven grill tray

Preparation

• Raspberry filling:
  Soak the gelatine sheets in cold water.
  Put the raspberries and sugar in a saucepan. Cook over medium heat until they turn to mush.
• Pour the preparation into a bowl and incorporate the gelatine sheets (squeeze them well first). Then whisk until a puree is obtained.
  
• Line the log mould with film. Pour the raspberry puree into it and refrigerate for at least 6 hours.
• The biscuit:
  Place the eggs, vanilla, salt and sugar in a bowl. Mix at full speed for 5 minutes (the mixture should double in volume).
  
• Sift the flour over the preparation and stir gently with a spatula (from the bottom upwards). Take care to go with the spatula to the bottom so that no traces of flour remain.
• Now pour the mixture onto the baking tray covered with baking paper and level it well.
  
• Bake for 12 minutes at 180°C.
• Immediately after baking, unmould the biscuit and cut off the edges. Then cut out a rectangle. Adjust it so that it can line the log mould.
  
• Remove the raspberry filling from the mould and place it back in the refrigerator. Line the mould again with foil, then lay the piece of biscuit you cut out earlier.
• Trim the edges if they stick out of the mould. Mix the raspberry syrup with the water. Then, with a pastry brush, apply it to the biscuit.
  Then set aside.
  
• Mango mousse:
  Soak the gelatine sheets in cold water.
  Recover 12 oz of mango pulp. Put it in a bowl, add sugar and whisk until pureed.
• Take some of the puree and heat it for 30 seconds in the microwave. Incorporate the well-wrung gelatine sheets and stir.
  
• Put this preparation back into the bowl where you stored the mango puree and mix well. Now whip the fresh cream with an electric beater until whipped.
• Incorporate the mango puree into the whipped cream and mix gently until a homogeneous mousse is obtained.
  
• Pour this mousse into the mould, on top of the biscuit. Level with a spatula, taking care to leave the space on the surface where the raspberry filling will be applied (about 0.5 cm from the edge of the mould).
• Now remove the insert from the fridge and gently peel off the foil. Be careful because it is very delicate and could break.
  
• Place the filling on the mousse (the rounded part must rest on the mousse). Then press lightly so that the mousse covers the sides.
• From the remaining biscuit, cut another rectangle (it must be the same size as the base of the mould). Then brush it with the diluted raspberry syrup.
  
• Now place this piece of biscuit on the raspberry insert to close the log. Cover with film and refrigerate for at least 4 hours.
• The covering:
  Soak the gelatine sheets in cold water.
  Heat the mango coulis 1 minute in the microwave, then incorporate the well-wrung gelatine sheets. Mix well and place in a container with a spout.
  
• Place a size a little larger than the log on your work surface. Place it on top of the grid and unmould the log. Then gently remove the foil.
• Now cover the surface of the log with the mango coulis (see video tutorial at the bottom of the page).
  
• Place the log in a serving dish and refrigerate for 2 hours.
• The mango and raspberry log is ready!