Ingredients
45 g milk
20 g honey
97 g sunflower oil
208 g sugar
190 g egg yolk
273 g flour
433 g egg white
212 g sugar
500 g mango
20 g sugar
20 g pectin NH
4 g gelatin
2 g citric acid
1 fresh mango
Cilantro sprouts
Preparation
Mix the milk, honey, and oil.
Add the sugar to the mixture.
Fold in the egg yolks and flour.
Beat the egg whites with the sugar.
Carefully fold the egg whites into the mixture.
Spread the dough on a baking sheet and bake at 160°C for 15 minutes.
Heat half of the pulp to 40°C.
Add the sugar mixed with the pectin and bring to a boil.
Melt the previously hydrated gelatin and add the remaining cold pulp and the citric acid.
Spread over the cake and let it rest in the refrigerator until completely gelled.
Make an infusion with the milk, lemongrass, and cardamom, then strain.
Dissolve the glucose and the previously hydrated gelatin in the infused milk.
Emulsify with the white chocolate and Stand & Overrun.
Refrigerate for 24 hours before whipping.
Spread over the mango compote.
Assembly
Cut 5 x 60 cm strips of sponge cake and roll them together, joining two strips.
Freeze in a 14 x 5 cm ring.
Unmould and decorate with more whipped ganache on top.
Finish with mango cubes, mango compote, and cilantro sprouts.
