Tropical Plant-Based Cake - Puratos

Composition:

Plant-Based Cake
Mango Insert
Coconut Lime Cream
Plant-Based Glaze

Decoration:

Coconut Cream
Cremfil Mango
Plant-Based Cake
Flower

Instructions

Plant-Based Cake

Mix the water, oil and cake mix on low speed for 2 minutes, scrape the bowl, then mix again for 3 minutes on medium speed.
Fold in coconut. Deposit 1000 g on half sheet cake.
Bake at 365°F for 12-14 minutes or until baked through.
Reserve and cool.

Coconut Lime Cream

Add sugar and agar to a pot and combine.
Pour in water and bring to a boil.
Remove from heat and add shredded coconut and steep for 20 minutes covered.
Strain and add coconut milk vinegar lime juice and chill till set.
Once set puree and set aside.
Whip ambiante to soft peak and fold together with lime zest and ambiante.

Plant-Based Glaze

Combine in a pot sugar and agar and combine.
Pour in water and bring to a boil for 2 minutes.
Emulsify coconut milk cocoa butter and plant-based color.

Assembly

Once cake is cooled cut out to desired shape and pipe on a layer of Cremfil Mango.
Freeze and reserve for assembly.
Pipe coconut cream in silicone mold and press frozen plant-based cake and mango into mold.
Freeze.
Once frozen unmold and glaze.
Finish with dollop of coconut cream, Cremfil Mango, plant-based sponge and flower.

About this Recipe:

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