Mango Passion Cake

Mango-passion mousse 73.7% : cream (cream, stabilizing agent : carrageenan), passion fruit puree 29.1% (passion fruit 90%, sugar), sugar, liquid egg white (contains stabilizing agents : guar seed flour, xanthan gum), mango puree 5.8%, water, pork gelatine, wheat glucose syrup in powder.

Biscuit with syrup 12%: biscuit (whole egg, almond in powder, icing sugar (contains potato starch), egg white liquid (contains stabilizing agents: guar seed flour, xanthan gum), wheat flour (wheat flour, wheat gluten, bean flour, enzymes), sugar, butter, egg white in powder (egg white, stabilizing agent: xanthan gum)), passion syrup (liquid sugar (sugar, water), water, passion fruit puree 8.3% (passion fruit 90%, sugar)).

Decoration 8%: mango glazing (glazing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidity regulator: citric acid), coating (water, wheat glucose syrup, sugar, gelling agents (pectin, carrageenan, xanthan), acidity regulator: citric acid), mango puree 23%), macaroons (almond in powder 27%, icing sugar (contains potato starch), sugar, liquid egg white, egg white in powder, colouring: tartrazine*), mango pieces, glazing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidity regulator: citric acid), mango puree, pistachio powder.

Mango pieces 6.3%

May contain traces of soya and other nuts.

Keep in the freezer at (-18C; 1F). The shelf life is: 24 months. To serve, take the cake out of the freezer and packaging. Place on serving dish and thaw for about 4 hours in the refrigerator. Once defrosted, consume within 24 hours. Do not refreeze after thawing.