Stand & Overrun Cake

With Mango-Pineapple compote and Sablé Breton

Ambassador Sponge cake Mango


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 Butter Brioche

280 g sugar

7 g coarse salt

126 g egg yolk

21 g baking powder

½ vanilla pod

420 g flour


2 L Debic Stand & Overrun

100 g sugar

Fresh fruit cubes: pineapple, mango, red currant


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.


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 Stand & Overrun and place in the frozen fruit compote.

Complete the circles with the whipped cream and store cold.


Decorate whit a Saint-Honoré nozzle and finish with fresh fruit.