Entremet Cake “Tropical Kiss”

Entremet cake “Tropical Kiss” consists of coconut crumble, coconut dacquoise, mango creme, mango jelly & coconut mousse and is covered with the mirror glaze!

I created this recipe thinking about tropical summer, light sea breeze, fresh mangos and coconut which is my favourite nut. I think it is my best made cake so far with perfectly balanced flavours and different textures. And I love that fluffy coconut mousse!!!!

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Ingredients

For the mango cremeux

  • 80ml mango puree (juice works too)
  • 2g gelatin + 10ml cold water
  • 50g white sugar
  • 2 egg yolks
  • 10g cornstarch
  • 60g butter, softened
  • 1 teaspoon vanilla extract

For the mango jelly

  • 150 g mango cubes
  • 20 g sugar
  • dash of lemon juice
  • 165 ml mango nectar
  • 2 tsp gelatin (bloomed in 2 tbsp water)

For the coconut dacquoise

  • 2 egg whites
  • 30g white sugar
  • 1 pinch salt
  • 1 teaspoon lime zest
  • 30g shredded coconut
  • 30g almond flour
  • 60g powdered sugar

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For the coconut croustillant

  • 40 g flour
  • 40 g ground coconut
  • 40 g unsalted butter – cold and cubed
  • 10 g sugar
  • pinch of salt
  • dash of vanilla
  • 30 g white chocolate
  • 20 g shredded coconut
  • 2 tsp apricot or orange jam

For the coconut mousse

  • 400 ml coconut milk
  • 10 g gelatin + 50 ml cold water
  • 2 egg whites
  • 120 g white sugar
  • 60 ml water
  • 1½ teaspoons vanilla extract
  • 150 ml heavy cream, whipped

For the mirror glaze

  • 30 g dark chocolate
  • 80 g white chocolate
  • 70 g sweetened condensed milk
  • 100 g granulated sugar
  • 127 g corn syrup
  • 50 ml + 30 ml water
  • 8 g powdered gelatine
  • colouring

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Directions

For the mango cremeux

  1. Bloom the gelatin in cold water.
  2. Bring the mango puree or juice (whatever you use) to the boiling point in a saucepan.
  3. In the meantime, mix the egg yolks with sugar until pale. Add the cornstarch and mix well.
  4. Pour the hot mango puree/juice over the egg yolk mixture then return back on heat and cook on low just until thickened and it reaches 85ºC.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40ºC then add the butter and mix well.
  7. Pour the cremeux into an 13 cm diameter cake ring and freeze for a few hours.

For the mango jelly

  1. Puree mango cubes in a blender.
  2. Place mango puree in a saucepan, add sugar, a dash of lemon juice and mango juice.
  3. Bring to a boil, then take off heat, add bloomed gelatine and stir to combine.
  4. Pour into a clean bowl and cool it to room temperature.
  5. Then pour a thin layer (not thicker than 1 cm) over the frozen layer of mango cremeux.
  6. Place in the freezer to set.

For the coconut dacquoise

  • Mix the shredded coconut, almond flour and sugar powder in a bowl.
  • In another bowl, mix the egg whites with a pinch of salt until stiff. Add the sugar and lime zest and continue mixing until fluffy and glossy.
  • Fold in the coconut mixture then spoon the batter in a pastry bag and pipe a small circle on a baking tray lined with parchment paper (20 cm diameter).
  • Bake in the preheated oven at 180ºC for 15-18 minutes or until golden brown and crusty.
  • Place aside to cool down. Then cut the circle of 13 cm diameter.

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For the coconut croustillant

  1. Preheat oven to 170ºC.
  2. Place the first 6 ingredients in a food processor and process until a dough is formed.
  3. Roll out the dough thinly between 2 pieces of parchment paper.
  4. Bake in the oven until golden brown – about 10 minutes
  5. Cool slightly until you can touch it and break up into crumbs with fingers.
  6. Combine warm crumbs with coconut and melted white chocolate and jam.
  7. Immediately speed thin layer on coconut daquoise and cool completely in the fridge.

For the coconut mousse

  1. Bloom the gelatin in cold water.
  2. Heat up the milk just until warm then remove from heat and stir in the gelatin and vanilla.
  3. When the milk is at room temperature, start making the meringue by boiling the sugar and water in a saucepan until it reached 116ºC.
  4. While the sugar syrup cooks, whip the whites until fluffy.
  5. Pour the hot syrup over the whipped whites and continue mixing for a few more minutes until glossy and stiff.
  6. To finish the mousse, fold the whipped cream into the coconut milk mixture then add the meringue.

Assembling

  1. On the bottom of the form “Eclipse” pour half of the coconut mousse.
  2. On top place the frozen layers of mango cremeux  and mango jelly and gently push them into the mousse.
  3. Next, pour the remining mousse. Then place the coconut dacquoise with coconut croustillant (on top) and slightly push it to the mousse.
  4. Tighten the form with cling film and put to the freezer for a few hours. Or you can put it to the fridge for at least 8 hours to settle and then for about 1-2 hours to freezer before glazing.

Mirror glaze

  1. Bloom gelatin in 50 ml of cold water.
  2. Combine the corn syrup, 30 ml of water and sugar in a heavy bottom sauce pot and bring to a boil.
  3. Add the bloomed gelatin and the condensed milk and whisk smooth.
  4. Pour the entire hot mixture over the chocolate and whisk smooth.
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cake once it has cooled to 25 or 35°C.

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♥♥♥♥♥

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10 comments

  1. Nicole Krill says:

    Hi there! This looks amazing, I am going to attempt to make it this week in my pasry class. When un molding, did you just place the mold into hot water or torch the outside and it came out? also, What type of a mold did you use? Thank you for the thorough instructions, I just have to translate Celsius to Fahrenheit wish me luck!

    • Ingrida says:

      Hi Nicole,

      I’m using Eclipse silicone mold so I don’t need to put it in a hot water or torch the outside. But if you are using other type of mold either way should work. I hope that you will succeed! Good luck in the class!!!

  2. Bi Pinto says:

    Hi there. Just a few doubts:
    1) in the mango cremeux directions it is mentioned on 2. ‘passion fruit juice’, do you mean mango juice? Then on 4. says pour over the hot passion frui purée?!
    2) in the directions of mango juice, on 5., says :”pour a thin layer over the frozen layer of lime curd”… not sure where this comes from?
    Can you clarify? I would love to make it 🙂

    • Ingrida says:

      Hey! Thanks for pointing this out. I fixed the recipe 🙂 I recommend using mango puree, but you can substitute it by mango juice. You can make mango puree by blending fresh mango. Please, let me know if you have some other questions!!! 😉

  3. VSCO says:

    Still don’t see where the “frozen lime curd” came from and how it suddenly appeared in the recipe for the first time in the instructions for making the mango jelly…..

  4. Ja'Nae Lindsey says:

    Hi, just curious… What do you mean by
    On the bottom of the form “Eclipse” pour half of the coconut mousse. Do I need to spread the mousse a certain way?

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