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Mix all ingredients for 1 minute on slow and 3 minutes on medium speed. Fill paper-lined tins with the creme cake chocolate batter and bake at 180°C for 25-30 minutes.
Invert immediately after baking to flatten.
Mix all ingredients to form a shortcrust dough and allow to rest.
Roll out to 2.5mm and bake at 180°C for 10-12 minutes.
Fill silicone dome moulds 7cm Ø with the coconut cream and freeze.
Place the baked chocolate creme cake onto the baked shortcrust.
Cut into squares, then using a ring cutter cut out a 4cm Ø centre of each of the chocolate creme cakes (not the pastry).
Fill with the DAWN® Delifruit Classic Mango and flatten.
Colour DAWN® Decorgel Plus Glamour Silver with yellow food colouring and heat to 45°C.
Cover the frozen coconut domes with the glaze. Place on the centre of the mango filled square slices.
Decorate with chocolate and a dried mango slice, and coat the sides of the square slices with desiccated coconut.
MAKES: 12 squares 9 x 9 cm (1 tray 60 x 20 cm)
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