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For the Sponge:

  • Egg 200 g
  • Caster sugar 115 g
  • Vanilla (pod) 10 g
  • Plain flour 75 g

For the Chocolate Mousse:

For the Mango mousse:

For the Decoration:

  • Double cream 200 ml
  • Mandarin Oranges, tinned in juice 100 g

To Decorate:

  • Dark chocolate 30 g
  1. 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.
  2. 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.
  3. 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.
  4. For the Decoration:

    • Place the Double Cream in a bowl and whip to soft peaks
    • Drain the mandarin segments

  5. 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.
  6. 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.
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