Soufflé Sandwich (Mango)

How to make it

Amounts in the steps are for 1 piece.

1. 1

   Get ready

   Line a 30x30cm square pan with parchment paper and preheat the oven to 350°F (170°C).

2. 2

   Yolk batter

   Whip 90g of egg yolk with 20g of sugar, 15g of honey, and 1g of salt until pale, then add the vanilla bean paste, 40g of milk, and 30g of vegetable oil and emulsify. Add 68g of sifted cake flour and mix until smooth.

3. 3

   Meringue

   Add 70g of sugar to 170g of egg whites in 3 additions and whip to a meringue with soft peaks.

4. 4

   Fold

   Add the meringue in 3 additions and fold it in with a cutting motion.

5. 5

   Bake

   Pour it into the pan, level the surface, and bake at 350°F (170°C) for 14 minutes. Cool it on a rack after baking.

6. 6

   Cream

   Whip 260g of heavy cream, 45g of mascarpone, and 38g of sugar until stiff.

7. 7

   Assembly

   Cut the sponge in half, spread a thick layer of cream over one half, lay the ripened mango in a single row down the center, and add more cream. Cover with the other half.

   · Keep the mango in one row down the center so the cut face looks neat.

8. 8

   Chill and cut

   Wrap it in plastic, firm it in the refrigerator, then cut it so the mango shows in the cross-section. It cuts into 6 to 10 pieces.

   · Firm it well or the cut face will not come out clean.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.