CAKE BATTER:
In a mixing bowl with paddle attachment, mix all ingredients together until homogenous. Spread into greased pan lined with parchment paper/Silicone mat. Bake at 180°C for 30-35 minutes.
CHOCOLATE COATIG
Melt Belcolade Blanc and oil for 43°C then add dried mango.
MANGO CREME
In a mixing bowl with whisk attachment, combine Cremyvit and water at medium speed for 5 minutes. In a separate bowl, whip Ambiante and vivafil mango until homogenous, then fold into Cremyvit mixture.
