Chocolate Mango Petit Fours

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white and 3 tbsp. water until stiff, adding salt and 100 g sugar. Stir in egg yolks. Mix flour, starch, cocoa and baking powder. Gradually sieve over the beaten egg white and fold in. Spread the mixture on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Then turn out on a tea towel sprinkled with sugar and let it cool down. Soak 3 sheets of gelatine in cold water. Cut the mango pulp from the core, then peel and cut into small cubes. Simmer mango cubes and orange juice in a pot for about 15 minutes. Remove mango compote from the stove. Dissolve squeezed gelatine in it and put it in a cool place until it starts to gel. Soak 4 sheets of gelatine in cold water. Remove the baking paper from the sponge cake. Cut the sponge cake in half crosswise. Place a cake frame around one half. Pour in mango compote and chill for about 30 minutes. Mix quark, vanillin sugar and 100 g sugar. Dissolve squeezed gelatine in a small pot. Stir in 4 tbsp. quark cream, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel. Whip 200 g cream until stiff and fold in. Spread the quark cream on the mango compote and finish with the 2nd sponge cake half. Put the cake in a cool place for at least 4 hours. Remove the cake from the edge and straighten a little if necessary. Cut the sponge cake into 18 cubes (approx. 5 x 5 cm). Heat 150 g whipped cream (do not boil). Coarsely chop the chocolate and coconut fat and melt in the cream. Let the chocolate icing cool down at least lukewarm. Place Petit Fours on a cake rack and partially cover with the chocolate icing. Chill Petit Fours for approx. 30 minutes

2. 2

   Picture 02: Decorate with chocolate rolls

3. 3

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
29 g

FATS
14 g

PROTEINS
10 g