Mango Passion Fruit Mousse Cake

The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)

* Almond dacquoise (almond sponge)

• 2 egg whites
• 40g sugar
• 15g almond powder (almond flour)
• 15g all purpose flour
• 1 tsp vanilla extract
• 2 tsp melted unsalted butter

* Mango passion fruit mousse

• 30g passion fruit juice (without seeds)
• 70g mango puree
• 10g sugar
• 25g white chocolate
• 1 gelatine sheet (1.5g)
• 100g heavy cream (35%)
• 10g powdered sugar

* Passion fruit jelly

• 80g passion fruit (including seeds)
• 20g sugar
• 1-2 tbsp water
• a pinch of salt
• 1 gelatine sheet (1.5g)

* Diplomat cream filling

• 2 egg yolks
• 25g sugar
• 1 tsp vanilla paste
• 15g all purpose flour
• 150ml hot milk (70C)
• 2 gelatine sheets (3g)
• 200g heavy cream (35%)
• 10g powdered sugar

* Mirror glaze

• 80g sugar
• 80g water
• 80g glucose syrup
• 60g condendes milk
• 60g white chocolate
• 3 gelatine sheets (5g)
• yellow food color