Kiwi Mango Cake – A Refreshing and Elegant Tropical Mousse Cake
A vibrant kiwi mango entremet with layers of mousse, biscuit, and crisp, covered in a clear glaze. A refreshing and modern tropical dessert perfect for summer.This Kiwi Mango Entremet is a modern masterpiece created by the talented pastry chef Ksenia Penkina. Visually stunning and refreshingly exotic, this dessert features a unique blend of kiwi and mango—a pairing that surprises and delights with every bite. It combines fruity acidity, creamy textures, and crisp contrasts wrapped in a shimmering clear glaze that highlights the natural beauty of the entremet.Inside, you’ll find a bold kiwi insert embraced by a light Bavarian cream, resting on a mango-almond biscuit and a layer of crunchy white chocolate crisp. The whole cake is encased in airy mango mousse and finished with a mirror-like neutral glaze. Ideal for summer events or elegant dinner parties, this entremet is a tropical escape in every slice.
Servings 8 people
Ingredients
🟢 Kiwi Insert
- 130 g kiwi purée
- 14 g glucose syrup
- 25 g granulated sugar
- 3 g pectin NH or 15 g Vitpris
🍦 Bavarian Cream
- 100 g heavy cream 30% (#1)
- 40 g whole milk
- 38 g heavy cream 30% (#2)
- 25 g sugar
- 35 g egg yolks
- 4 g gelatin 200 bloom + 20 g water
🟠 Mango Biscuit
- 90 g egg whites
- 80 g sugar
- 70 g almond powder
- 30 g flour
- 25 g powdered sugar
- 50 g mango purée
- 20 g banana purée
🍫 White Chocolate Crunch
- 40 g white couverture
- 10 g neutral oil
- 35 g crêpe dentelle flakes
- 20 g dried mango optional
🟡 Mango Mousse
- 150 g heavy cream 30%
- 35 g sugar
- 18 g water
- 35 g egg whites
- 195 g mango purée
- 10 g lemon juice
- 5.5 g gelatin powder 200 bloom + 27.5 g water
✨ Neutral Glaze
- 295 g water
- 285 g sugar #1
- 70 g glucose syrup
- 10 g pectin NH
- 45 g sugar #2
Instructions
Kiwi Insert
- Heat kiwi purée and glucose syrup to 40°C.
- Mix sugar and pectin, then whisk into the warm purée.
- Cook to 85°C while whisking.
- Pour into a 12 cm ring and freeze for at least 5–6 hours.
Bavarian Cream
- Bring milk and cream (#2) to a boil.
- Whisk yolks and sugar until light.
- Temper with hot milk, return to pan, and cook to 80–82°C.
- Add rehydrated gelatin and mix. Cool to 28–29°C.
- Whip cream (#1) to soft peaks and gently fold in.
- Unmold kiwi insert and place into a 14 cm ring.
- Pour Bavarian cream around and over it.
- Smooth and freeze overnight.
Mango Biscuit
- Preheat oven to 170°C fan (340°F).
- Whisk egg whites and sugar into stiff meringue.
- Fold in sifted almond powder, flour, and powdered sugar.
Gently mix in puree.
- Spread to 1 cm thickness on lined tray.
- Bake 15–18 minutes. Let cool. Cut a 16 cm circle.
White Chocolate Crunch
- Chop dried mango (optional).
- Melt white chocolate to 40–45°C. Stir in oil.
- Fold in crêpe flakes and mango pieces.
- Spread thinly over biscuit and freeze.
Mango Mousse
- Heat half of mango purée and lemon juice to 50°C.
- Stir in gelatin, then add remaining cold purée. Cool to 20–25°C.
- For Italian meringue: heat sugar + water. At 105°C, begin whipping egg whites.
- At 121°C, pour syrup into egg whites and beat until cool (30°C).
- Whip cream to soft peaks.
- Gently fold purée into meringue in 3 additions.
- Fold in whipped cream.
Final Assembly
- Unmold kiwi-Bavarian insert and place kiwi-side down in an 18 cm ring.
- Pour mango mousse around and over it.
- Add frozen biscuit with crunch facing mousse. Press gently.
- Smooth top and freeze overnight.
Neutral Glaze
- Heat water, sugar (#1), and glucose to 40°C.
- Mix sugar (#2) with pectin and whisk in gradually.
- Boil for 4 minutes.
- Strain into a pouring container.
- Unmold entremet and place on glass + tray.
- Pour glaze at 50–60°C evenly over frozen entremet.
- Chill 4–5 hours before serving.
