Today's recipe is a handle that is composed of a mango cream trunk of Christmas and a cake that wraps. It is a very complete recipe that you can change to your liking with coverage of meringue as of today, or with cream or chocolate truffle.
The Yule cream is made with the mangos of my land that are the best and that can take you home whenever you want.
For the sponge
- 5 whole eggs €0.62
- 1/2 teaspoon vanilla €0.10
- 150 g flour for pastry €0,075
- 140 g of white sugar €0.10
- 1 teaspoon of baking powder €0.07
For the mousse
- 1 mango at room temperature - I buy them Exotic Fruit box because they are the best: la Axarquia of Malaga are the only tropical crop in Europe, ripen on the tree and without intermediaries lead you to House 1.00
- 2 leaves of gelatine €0.15
- 200 ml of cream to mount (at least 35% of fat) €0.60
For the meringue
- 4 egg whites €0,50
- 160 g sugar €0.12
- 3 tbsp. (40 ml) water €0.03
- 1/2 mango 0.50
- about longans to decorate €0,50
Total €4.29 posed among the 10 very generous servings that come with these amounts €0.42 per serving. No dessert more attractive and cheaper for your special days, Christmas or any time
1. in order to make our Yule, we start with the cake. This Precalientar the oven to 175 ° C.
2. separate the egg whites and yolks. Beat with sticks with an electric mixer the egg yolks with the sugar and vanilla until it has doubled in volume and you switched to pale. Mix the flour and yeast in a bowl and start adding it to yolks to tablespoons, whisking until the mixture is homogeneous.
2. Beat egg whites until este´n harsh and spikes are formed. Add to the mixture of flour and egg yolks with care which are not lower. Do it by hand and with gentle movements. In this way we will avoid that she is lower.
3. cover a tray for baking paper and pour the mixture on tray bake. I used this mold of Lékué It's fantastic for this type of biscuits. Bake for 13 minutes.
4 remove from oven and let cool completely on a wire rack.
5. for the mousse, put gelatin in a bowl with cold water. Meanwhile, wipe the handle and grind it to a fine puree (don't need to add sugar because these mangoes are very sweet, but if you prefer it you can add sugar to taste). Heat gelatin drained 10 seconds into the MIC. Move to rid completely and add to the handle (it is very important that this temperature to handle environment and is not cold). Mix well
6. with a few rods mount the cream until it forms strong peaks and with a spatula gently mix with the handle.
7. on the cake plate, put a layer of mango cream leaving at the end of the cake about 3 cm without cream. Back to roll the cake and allow to cool for at least 6 hours in the refrigerator wrapped in plastic wrap (also can pass it to the freezer 3 hours.
8 put the sugar and water in a saucepan and boil until it reaches the 120 c. Meanwhile Beat egg whites to snow.
9 when the syrup has reached the proper temperature, lower mixer speed to minimum and some little dump thread the syrup on the whites.
10 climb the mixer speed to medium-high and continue beating about 4 minutes until the temperature has fallen to 40 °.
11. to assemble the Yule, remove the cake from the refrigerator and cut in half. We will return one of the pieces to be cut. It is important to make cuts in diagonal and not straight. We put one of the pieces cut next to the main trunk cut as a trunk. Cover with meringue and slide on a fork to simulate wood. With the help of a torch, burning the surface. Garnish with some fruit and enjoy!
- If you prefer make a truffle from chocolate (whipped cream with chocolate or cocoa) to cover the trunk
- Make the Yule time and freeze it. When hard wrap it in plastic wrap and you can have it frozen for a few days. When you go it to take, defrost and garnish
- Difficulty: easy
- Preparation time: 2 hours longer for cooling
- Servings: 8