Mango and Raspberry Log (Christmas Recipe)
Ingredients
200g raspberries
30g sugar
2 sheets of gelatin
The Cake:
4 eggs
1/2 tsp vanilla extract
1 pinch of salt
60g sugar
100g flour
Syrup for moistening:
50ml raspberry syrup
200ml water
350g mango (pulp)
30g sugar
3 sheets of gelatin
200ml heavy cream (30% fat)
Topping:
180g mango coulis
2 sheets of gelatin
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Preparation
Raspberry Cream:
Soak the gelatin sheets in very cold water.
In a saucepan, place the raspberries and sugar. Bring to a medium heat until the raspberries dissolve.
Now pour into a large bowl and add the well-drained gelatin sheets. Now use a hand blender to mix until you obtain a puree.
Line the log mold with plastic wrap. Pour in the raspberry cream and refrigerate for at least 6 hours (best left overnight).
The cake:
In the cake bowl, place the eggs, vanilla, salt, and sugar. Beat at maximum speed for 5 minutes or until the mixture doubles in volume. Turn off.
Sift the flour over this mixture and gently incorporate, that is, mix with bottom-to-top movements. Don't forget to go to the bottom of the bowl so that all the flour is incorporated.
Pour this batter into the silicone mold (see photo) or a mold already lined with parchment paper. Smooth the surface.
Bake for 12 minutes at 180°C.
Let the cake cool/cool and unmold it. Trim the edges. Also cut a rectangle that fits the shape of the log (at the bottom and edge, but not the top).
Remove the creamy filling from the log mold (with the plastic wrap) and put it back in the refrigerator. Cover the log mold again with plastic wrap and then place the piece of cake already cut into a rectangle.
Don't hesitate to trim the edges if the cake has gone over the height of the mold. In a small bowl, mix the raspberry syrup with the water. Now moisten the cake with the help of a brush. Set aside.
Mango Mousse:
Soak the gelatin sheets in very cold water. In a bowl, place the mango pulp (about 350g) and the sugar. Mix well until a puree forms.
Recover a small amount of this puree and heat it in the microwave for 30 seconds. Now add the well-drained gelatin sheets (that is, squeeze them well to remove the water). Mix well.
Place this mixture into the (previous) mango puree and mix well. In a mixer, beat the very cold fresh cream until stiff peaks form.
Combine the mango puree with the whipped cream. Mix gently until it becomes a homogeneous mousse.
Pour a good portion of the mousse into the log mold where we already placed the cake. Note that there should be a 0.5 cm margin in the mold, as we will still add the raspberry cream. With the help of a spatula, make the mousse very smooth.
Remove the creamy raspberry cream from the refrigerator and gently remove the plastic wrap. Be very careful not to break it.
Let's put it in the mold. The rounded part faces inwards (see photo). Gently press the cream so that the mousse rises up the sides.
Now let's cut the rest of the cake into a rectangular shape, that is, the same size as the mold. Moisten with the diluted raspberry syrup.
Now place the sliced cake on top of the creamy filling to close the log. Unfold the plastic wrap from the mold and wrap it around the entire log. Refrigerate for at least 4 hours.
Topping:
Soak the gelatin sheets in very cold water. Heat the mango coulis for 1 minute in the microwave. Then, add the well-drained gelatin sheets and mix well (until dissolved). Place the coulis in a container (glass) with a spout.
Now place a serving dish (larger than the log) on your work surface. And on top of this dish, a wire rack (see video if necessary). Unmold the log onto the rack. Gently remove the plastic wrap.
Pour the mango coulis over the log to cover it completely. Don't hesitate to retrieve (as many times as needed) the coulis from the serving dish and put it back in the glass to pour it over the log again.
Now place the log on a pretty plate. It still needs 2 hours in the refrigerator (before serving).
It took a while, but now it's ready. Make a stunning dessert. Enjoy!
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