Chocolate and Mango Gateau

Name: Chocolate and Mango Gateau
Yield: 10
Ingredients: 200.0g Egg; 115.0g Caster sugar; 10.0g Vanilla (pod); 75.0g Plain flour; 250.0ml Semi skimmed milk; 120.0g Carte D’Or Chocolate Mousse 720g; 95.0g Carte D’Or Mango Mousse 570g; 200.0ml Double cream; 100.0g Mandarin Oranges, tinned in juice; 30.0g Dark chocolate

One of the dishes developed by the Chefs of Meallmore.

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For the Sponge:

Egg 200.0 g
Caster sugar 115.0 g
Vanilla (pod) 10.0 g
Plain flour 75.0 g

For the Chocolate Mousse:

Semi skimmed milk 250.0 ml
Carte D’Or Chocolate Mousse 720g 120.0 g

For the Mango mousse:

Carte D’Or Mango Mousse 570g 95.0 g
Carte D’Or Mango Mousse 570g
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Brakes

Product Specification

For the Decoration:

Double cream 200.0 ml
Mandarin Oranges, tinned in juice 100.0 g

To Decorate:

Dark chocolate 30.0 g

Desserts

Elderly care

Dairy

One of the dishes developed by the Chefs of Meallmore.

...

Preparation

For the Sponge:
- Preheat an oven to 170c. Line three half gastronome trays or sponge tins (20cm) line with baking paper/non-stick baking mats. Spray oil spray to prevent further sticking.
- Halve the vanilla pod and scrape the seeds from the pod.
- Place the seeds, sugar and eggs into a kitchen mixer and whisk until doubled in size and thick and creamy.
- Sift the flour and carefully fold in. Pour into the lined baking trays and cook in the oven for 8-10 minutes until lightly golden and set.
- Remove from the oven and place the cake layers on trays to cool.
For the Chocolate Mousse:
- Pour the cold milk into a bowl and add the CARTE D'OR Chocolate Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5minutes at high speed.
- Place into a piping bag.
For the Mango mousse:
- Pour the cold milk into a bowl and add the CARTE D'OR Mango mousse.
- Whisk with an electric mixer for 2 minutes at a slow speed followed by 5 minutes at a high speed.
- Place into a piping bag.
For the Decoration:
- Place the Double Cream in a bowl and whip to soft peaks
- Drain the mandarin segments
To Assemble:
- Cut the sponge layers out to your desired size and shape.
- Place the first layer of the cake on a cake board and pipe a layer of CARTE D'OR Chocolate mousse. Place the second layer of the cake directly on top then pipe a layer of CARTE D'OR Mango mousse.
- Place the last layer on the cake then pipe on the remaining CARTE D'OR chocolate mousse level of the top with apalette knife.
- Place in the fridge for an hour to set up.
To Decorate:
- Pipe the whipped cream into rosettes around the top of the gateau.
- Place the segments of mandarinon each of the rosettes.
- Finely grate the dark chocolate over the middle of the gateau.