Mango Travel Cake (Finger-Shaped Dessert)

🍰 Mango Cake

Ingredients:

• Whole eggs – 200 g

• Sunflower oil – 200 g

• Sugar – 800 g

• Ravifruit mango purée – 800 g

• Flour – 280 g

• Baking powder – 12 g

• Baking soda – 10 g

• Cornstarch – 80 g

• Milk – 110 g

Instructions:

Put all the ingredients in a blender and mix.

Prepare the Silikomart molds by greasing and dusting them with flour.

Using a piping bag, fill each mold with about 270 g of batter.

Cover each mold with a Silikomart mat and a baking tray on top.

Bake at 165°C (329°F) for 26 minutes.

🍊 Mango & Lime Marmalade

Ingredients:

• IQF (frozen) mango pieces – 500 g

• Ravifruit lime purée – 175 g

• Sugar – 800 g

• Pectin NH – 15 g

• Sugar – 80 g

Instructions:

Mix 80 g of sugar with the pectin.

Heat the lime purée, mangoes, and 800 g of sugar to 40°C (104°F).

Add the sugar and pectin mixture and cook until 103°C (217°F).

Let it rest.

🍫 Pabana Ganache

Ingredients:

• Ravifruit Pabana purée (a mix of tropical fruits) – 125 g

• Inverted sugar – 25 g

• White chocolate – 200 g

• Unsalted butter – 25 g

• Cocoa butter – 25 g

Instructions:

Heat the purée with the inverted sugar to 80°C (176°F).

Pour over the cocoa butter and white chocolate.

Cool to 35°C (95°F) and add the soft unsalted butter.

Blend.

✨ Mango-Passion Fruit Glaze

Ingredients:

• Ravifruit mango purée – 880 g

• Ravifruit passion fruit purée – 240 g

• Water – 80 g

• Glucose – 80 g

• Pectin NH – 9 g

• Sugar – 80 g

• Sorbet stabilizer – 5 g

Instructions:

Heat the purées, glucose, and water to 45°C (113°F).

Add the pectin, stabilizer, and sugar mixture.

Bring to a boil. Remove any foam forming on the surface.

Let it rest for at least 4 hours.

🍴 Assembly (Montage)

Fill the cake cavities with the cooled Pabana ganache.

Add the mango-lime marmalade on top (about 180 g).

Glaze the whole thing with the mango-passion glaze at 45°C (113°F).

📛 Dessert Name in English:

Mango Travel Cake Fingers

or

Mango Finger Cakes

(French pastry chefs call this kind of dessert a “Gâteau de Voyage” — a sturdy yet moist cake made for traveling, here in elegant finger shapes.)