Prima Blanca
With Mango-Pineapple compote and Sablé Breton - 6 gateaux of 16 cm diameter

Ingredients
Duchesse sponge cake
350 g whole eggs
105 g egg yolk
350 g icing sugar
350 g almond powder
265 g flour
435 g egg white
265 g sugar
Mango-Pineapple compote
105 g passion fruit puree
55 g mango puree
30 g orange juice
45 g glucose syrup
75 g sugar (1)
1 vanilla pod
6 g pectine NH
23 g sugar (2)
150 g fresh mango cubes
338 g fresh cubes of pineapple
15 g lemon juice
10 g gelatine powder
60 g water
Sablé Breton
315 g Debic Incorporation Butter Brioche
280 g sugar
7 g coarse salt
126 g egg yolk
21 g baking powder
½ vanilla pod
420 g flour
Extra
Debic products used
Preparation
Duchesse sponge cake
Mix, during 30 minutes, the whole eggs whit the egg yolk, the icing sugar and the almond powder ion the bowl of a stand mixer, fitted whit the paddle.
Whip the egg white with the sugar.
Fold in the sifted flower to the first mixture.
Combine with the meringue and spread on a baking tray.
Bake for 35 minutes during 35 minutes.
Mango-Pineapple compote
Hydrate the water with the gelatine powder.
Bring the liquid fruit with the vanilla, the sugar (1) and the glucose syrup to a boil.
Add the premixed pectine-sugar(2) and the fresh fruit cubes and cook for 2 minutes.
Remove from the heat and mix in the gelatine mass and the lemon juice.
Pour out in Silpat and freeze.
Sablé Breton
Mix the butter, sugar and salt.
Add the egg yolk and the scraped vanilla seed.
Fold in the sifted baking powder with the flour.
Roll out on 4 mm.
Bake at 170° C during 20 minutes.
Assembly
Place the baked sablé Breton in stainless steel circles of 16 cm diameter.
Arrange the duchesse sponge circles in the rings.
Pipe a spiral of whipped Prima Blanca and place in the frozen fruit compote.
Complete the circles with the whipped cream and store cold.
Finishing touch
Decorate whit a Saint-Honoré nozzle and finish with fresh fruit.
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