PREPARATION

Prepare decorative dough → and one more Joconda biscuit; cut out of the joconda biscuit two bottoms of 15 cm diameter.

Cut from the decorative dough strips of 3 x 40 cm.

Save the remnants of the decorative dough wrapped in the freezer.

PREPARATION OF THE PASSION FRUIT BAVAROIS

Halve the passion fruit and ship them blank. Sift the ground and let it rub. Add the syrup to the juice of the fruits and mix well together.

Soak the gelatin in cold water for about 5 minutes. Heat the orange juice and dissolve the gelatine, then add the passion fruit through and let cool until the mixture is lumpy.
Whip the cream with the sugar beaten semi-solid and then add the passion fruit mixture. Mix well together.

STRUCTURING OF THE CAKE

Provide the cake ring with a plastic strap and lay the strip decoration biscuit and the first bottom jocondebiscuit, spread with mango puree.

Fill the tart mold halfway with the passion fruit mousse and smooth the inside edge smooth with a palette knife till the top.
Place a second bottom jocondebiscuit, coated with mango puree and fill the tart with the bavarois.
Iron the upper face right off and place the cake in the freezer.

MANGO JELLY

Peel the mango and cut the flesh from the pit. Mix the mango in the blender with a few drops of lemon juice and heat to the boiling point. Soak the gelatin in cold water for 5 minutes and add the mango puree. Mix well until the gelatin dissolves.

Fruit must boil in order to break the enzymes which otherwise, in combination with gelatin, prevent it’s solidification. Same to solidify gelatin negatively acting enzymes contains also a fresh kiwi.

Stir the mango jelly and smooth ironing thin layer on the top surface of the cake. Remove the cake ring, plastic strap and finish with fruit or desired decoration.