Petitchef

Mango and raspberry cake log

An alternative Christmas log to impress all your guests. This year we offer you an irresistible recipe: delicate flavour on fruity notes of mango and raspberries. Follow all the detailed steps correlated with photographs, and if that's not enough for you, at the bottom of the page you will find our video tutorial that will guide you step by step in the realisation of this delicacy. Happy Holidays!

Dessert
10 servings
3 hours
12 min
Difficult

Video

YouTube

Ingredients

10

Raspberry filling:

Biscuit:

Simple syrup:

Mango mousse:

Covering:

Materials

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

Preparation

  • Step 1 - Mango and raspberry cake log
    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.
  • Step 2 - Mango and raspberry cake log
    Pour the preparation into a bowl and incorporate the gelatine sheets (squeeze them well first). Then whisk until a puree is obtained.
  • Step 3 - Mango and raspberry cake log
    Line the log mould with film. Pour the raspberry puree into it and refrigerate for at least 6 hours.
  • Step 4 - Mango and raspberry cake log
    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).
  • Step 5 - Mango and raspberry cake log
    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.
  • Step 6 - Mango and raspberry cake log
    Now pour the mixture onto the baking tray covered with baking paper and level it well.
  • Step 7 - Mango and raspberry cake log
    Bake for 12 minutes at 180°C.
  • Step 8 - Mango and raspberry cake log
    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.
  • Step 9 - Mango and raspberry cake log
    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.
  • Step 10 - Mango and raspberry cake log
    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.
  • Step 11 - Mango and raspberry cake log
    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.
  • Step 12 - Mango and raspberry cake log
    Take some of the puree and heat it for 30 seconds in the microwave. Incorporate the well-wrung gelatine sheets and stir.
  • Step 13 - Mango and raspberry cake log
    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.
  • Step 14 - Mango and raspberry cake log
    Incorporate the mango puree into the whipped cream and mix gently until a homogeneous mousse is obtained.
  • Step 15 - Mango and raspberry cake log
    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).
  • Step 16 - Mango and raspberry cake log
    Now remove the insert from the fridge and gently peel off the foil. Be careful because it is very delicate and could break.
  • Step 17 - Mango and raspberry cake log
    Place the filling on the mousse (the rounded part must rest on the mousse). Then press lightly so that the mousse covers the sides.
  • Step 18 - Mango and raspberry cake log
    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.
  • Step 19 - Mango and raspberry cake log
    Now place this piece of biscuit on the raspberry insert to close the log. Cover with film and refrigerate for at least 4 hours.
  • Step 20 - Mango and raspberry cake log
    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.
  • Step 21 - Mango and raspberry cake log
    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.
  • Step 22 - Mango and raspberry cake log
    Now cover the surface of the log with the mango coulis (see video tutorial at the bottom of the page).
  • Step 23 - Mango and raspberry cake log
    Place the log in a serving dish and refrigerate for 2 hours.
  • Step 24 - Mango and raspberry cake log
    The mango and raspberry log is ready!

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Photos

Mango and raspberry cake log, photo 1
Mango and raspberry cake log, photo 2
Mango and raspberry cake log, photo 3
Mango and raspberry cake log, photo 4

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