Karim shared a recipe for a tropical fruit mango cake

At the culinary ski event Gourmet Cup (the report will be published tomorrow), where he cooked for seven renowned master chefs, he took care of the sweets Karim Merdjadi. At Krvavec he prepared a mango cake with tropical fruits and he also shared the recipe with you, dear readers.

As befits a pastry chef of this caliber, confectionery is not easy. It requires a lot of ingredients, time and patience. Do you dare to wear Karim’s apron?

Mango cake with tropical fruits (Karim Merdjadi, Atelier Karim, duplicate at Kamnik)

For 2 cakes

Tropical Cookie:

  • 4 eggs (120 g egg white, 80 g yolk)
  • 120 grams of flour
  • 100 grams of sugar
  • Lemon peel
  • Orange peel
  • 1 vanilla stick

Preheat the oven to 175 degrees Celsius. Whisk together the eggs and sugar. Sieved Flour. Place the orange and lemon zest between the frothed eggs. Gently stir in the flour. Line a baking sheet with parchment paper. Pour the batter over the baking sheet (30 cm x 20 cm). Bake 9 minutes.

coconut dacquoise:

  • 160 g coconut flour
  • 70 g flour (type 500)
  • 160 grams of powdered sugar
  • 420g protein
  • 180 grams of granulated sugar

Preheat the oven to 170 degrees Celsius. Mix flour, coconut flour and ground sugar.

Beat the granulated sugar and egg whites into the snow. Mix both amounts carefully together. Using a dressing bag, spray the circles into the cake rings. Bake 18 minutes.
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Tropical fruits:

(amounts of cleaned fruit)

  • 250 grams of bananas
  • 140 g mango puree boiron
  • 250 grams of pineapple
  • 55 g granulated sugar
  • 30 grams of lemon juice
  • 30 grams of orange juice
  • ground lemon peel
  • grated orange zest
  • 1 vanilla stick
  • 3 g silver gelatin

Cut the pineapple and bananas into cubes. Lightly caramelize the sugar in a bowl. Add the pineapple and simmer until tender but not overcooked. Add bananas, orange, lemon zest, vanilla, lemon and orange juice. Let’s cook quickly. Add the drained gelatine and mango puree. Mix well. Store in the refrigerator at 4 degrees Celsius. Karim Merdjadi recommends preparing tropical fruits 24 hours before beginning the rest of the cake.

Mango Mousse:

  • 500 g mango puree boiron
  • 15 g silver gelatin
  • 310 g cream UVT 32%
  • 145g protein
  • 180 grams of sugar
  • 50 grams of water

Soak the gelatine in cold water. Let’s make an Italian meringue. We beat the egg whites. Heat the sugar and water to 119 degrees Celsius and pour over the beaten egg whites. Whisk to cool the meringue. Heat a third of the mango puree to 50 degrees Celsius. Melt the drained gelatine in it. Add the rest of the mango puree. whip cream. Gently mix together the egg white and cream. Gradually add the mango puree to obtain the mousse.

Crunchy chocolate pearls

Yellow wrap:

  • 100 grams of water
  • 400 grams of sugar
  • 150 grams of glucose
  • 200 grams of cream
  • 75 g milk powder
  • 14 g gelatin
  • 100 g neutral (neutral glazed Valrhona)
  • 60 grams of sunflower oil
  • 2 g of fat-soluble yellow dye

Soak gelatin. Water, sugar and glucose are boiled to 110 degrees Celsius. Add cream and milk powder. Mix well with a hand blender to a smooth mass. Add neutral drained gelatin, oil and coloring. Mix to a smooth mass. Store in the refrigerator at 4 degrees Celsius. Drizzle at 35 degrees Celsius.

Dessert composition:

Place the tropical cookie on the bottom of the model. Then distribute 2.5 cm thick tropical fruit. Sprinkle with crispy pearls. Put mango mousse in the middle. We put a coconut dacquoise on top. Drizzle with the remaining mousse. Store in the freezer overnight at -18 to -20 degrees Celsius. Heat wrap and prepare for wrap.

Important: The cake must be frozen before packaging.

Before serving, keep it in the fridge at 4 degrees Celsius for 24 hours.

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