MODERN CAKE WITH TROPICAL FLAVOURS
|grated coconut||g 140|
|egg whites||g 250|
Beat the whites and the caster sugar until stiff.
Add the ingredients in powder, previously sieved, and stir gently with a spatula.
Spread on a baking paper sheet and bake at a 190°C for 10/12 minutes.
Put in a blast chiller.
|liquid cream||g 150|
|MINUETTO FONDENTE SANTO DOMINGO 75%||g 150|
|liquid cream||g 200|
|LILLY NEUTRO||g 50|
Bring the liquid cream to the boil and pour it onto the chocolate.
Emulsify until you have a shiny ganache.
In a separate bowl rehydrate LILLY with water, add it to the liquid cream, then emulsify with the ganache.
Refrigerate at 4°C overnight.
In a planetary mixer, whip the cream at medium speed until it becomes frothy.
In a ring-shaped mould, lay a disc of dacquoise, pour the mango coulis, then add a second disc of dacquoise, previoulsy waterproofed with some tempered chocolate.
Put in the blast chiller until it hardens completely.
Pour the chantilly mousse in a piping bag provided with a large plain piping tube and dress the cake top with some dollops of mousse.
Decorate with TWIST GREEN DOBLA e GOLDEN TULIP DOBLA.