Taragon Mango Pumpkin Cheese Cake
10min
Bake Time
190°C
Temperature
Temp
3
cakes
What you'll need
1000
g
-
Dawn Creme Cake Mix Plain
250
g
-
Butter
1000
g
-
Baked Crumble
200
g
-
Caramelized Pumpkinseeds
200
g
-
Liquid Butter
250
g
-
Boiled pumpkin cubes
250
g
-
Dawn Delifruit Mango
70
g
-
Water
50
g
-
Sugar
15
g
-
Dawn Sanatine
150
g
-
Dawn Neutral Fond
150
g
-
Hot Milk
400
g
-
Whipped Cream
300
g
-
Cream Cheese
25
g
-
Dawn Lemon Compound
5
g
-
Fresh Taragon (chopped)
5
g
-
Dawn Vanistar
Directions
Prep
Roll Mix Creme Cake Base and butter until a nice crumble structure.Bake
Bake at 190 °C until gold brown approx. 10 Minutes.Finish
Mix baked crumble with caramelized pumpkin seeds and liquid butter. Push in the pie form about 1 cm layer and cool down. Boil sugar with water and add Sanatine. Mix well with Delifruit Mango and Pumpkin cubes. Pour around ½ cm layer on to chrunchy bottom. Boil milk with chopped Taragon. Mix Fond with hot milk and Vanistar add a softened crème Cheese. Add part of whipped cream, second half of whipped cream and chopped tarragon and mix gently. Pour the cream on to ring with bottom and fruit layer and cool down. Decorate with pumpkinseeds, pumpkin-mango and fresh taragon.Load More Reviews
Taragon Mango Pumpkin Cheese Cake
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