Mango and raspberry cake log
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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!
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
Preparation3 hours
Cook time12 min
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!
Questions
Photos of members who cooked this recipe
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