Instructions sponge cake:

1. Whisk eggs, water and Damco sponge cake mix royale light and airy in the highest gear for 10-12 minutes.
2. Pour the batter into a 14 cm ø cake tin and bake for 25-30 minutes on 190°C.
3. Once cooled, cut sponge cake in 4 thin slices.

Instructions short crust:

1. Mix butter and Damco croûte powder, followed by adding water in order to create a smooth dough.
2. As soon as your dough is smooth, stop mixing and leave dough to chill.
3. Once chilled, roll dough to 2 mm thickness, cut into 16 cm ø circles and bake for 12 minutes on 180°C.

Instruction filling:

1. Mix cold water and Damco custard powder top R thoroughly.
2. Puree Frucaps mango fruit filling until smooth and add to custard.
3. Mix Damco neutral mousse fond and water and add to the fruit-custard.
4. Finally, fold in the whipped cream, in 2 parts (make sure the whipped cream isn’t too stiff).

Instruction assemble:

1. Coat the short crust with Chocuise souplesse dark, using a brush, and place into a 14 cm ø stainless steel ring.
2. Place a slice of sponge cake onto the short crust and pipe a spiral of Frucaps raspberry jam on top of it, followed by a layer of Bavarian mango cream.
3. Place another slice of sponge cake, followed by a spiral of Frucaps raspberry jam and Bavarian mango cream.
4. Using a palette knife, smooth out the top of the cake and place in freezer for 24 hours.
5. Once frozen, take out of the mold and cover with a 1,5 mm layer of Damco marzipan and return to freezer.

Instruction mirror glaze:

1. Cook the whipping cream, add the melted Chocuise souplesse pistacchio and stir with a spatula until smooth.
2. Add the soaked gelatine sheets.
3. When those are dissolved, add the Frucaps cold mirror glaze, neutral.
4. The pistacchio mirror glaze is immediately ready to use.
5. Pour it over the frozen cake and decorate once the mirror has set.