8 individual cakes

Silikomart tube mould
60 x 40cm baking tray
Silicone mat




  1. In a mixing bowl, combine the eggs and sugar together using a whisk.
  2. Heat the puree in a pan until it reaches 70 degrees, then add the eggs and sugar and mix into the puree.
  3. Stir well and bring the mixture up to 72 degrees.
  4. Place the gelatine sheet in a bowl of cold water. When soft, add the gelatine to the pan.
  5. Set aside and allow the mixture to cool. When at room temperature, mix well with a hand held mixer until the texture is smooth and soft.
  6. Chop the butter into cubes, add to the mixture and mix well.
  7. Set aside in a bowl and leave to chill in the fridge for 24 hours.




  1. Whisk the eggs and egg yolks with the sugar until well blended. Add the grounded almond powder, the vanilla powder and whisk well.
  2. Gradually add the flour slowly, whisk, and then add the melted butter.
  3. Place into a mixer on a medium speed.
  4. Meanwhile, whip the egg whites until firm and add the sugar to tighten the mixture together.
  5. Gently fold in the almond mixture until well combined.
  6. Pour the almond moelleux evenly into a greased 60 x 40cm baking tray, bake in the oven at 160 degrees for around 10 minutes.
  7. The texture should be light and fluffy.




  1. Bloom the gelatin in a bowl of cold water. Set aside.
  2. Heat the syrup in a pan and add the gelatin mix.
  3. Pour onto a silicone baking mat in a thin and even layer.
  4. Leave to chill in the fridge.




  1. In a pan, heat the mangosteen puree to a light boil and then add the agar agar powder and sugar.
  2. Leave to rise to a light boil again.
  3. Place the mixture into a container and set aside for 4 hours in the fridge.
  4. When cooled, blend the mangosteen puree again until it has a smoother texture and transfer into a piping bag.
  5. Place the piping bag in the fridge.




  1. Cool the 600g of cream in the fridge.
  2. In a pan, heat the 225g of cream and inverted sugar until it reaches a light boil.
  3. Pour over the chocolate drops and stir well with a spatula until the chocolate is completely melted.
  4. Add in the 600g of cold cream and mix well with a whisk.
  5. Leave the mixture to set overnight in the fridge.




  1. Bring a pan of water to 40 degrees.
  2. Place the white chocolate into a bowl and place the bowl onto the pan: stir gently until the white chocolate is melted.
  3. Add the cocoa butter, the colourant and chopped almods. Stir well until all melted together.




  1. Using the silicone mould cutter, cut the almond moelleux into individual bases.
  2. Pipe the mangosteen cremeux in a silicone tube mould, half way up.
  3. Pipe in the mangosteen gel in the middle then cover with mangosteen cremeux up to the top.
  4. Let it set in the freezer until completely frozen for minimum 12 hours or overnight.
  5. Unmould the mangosteen cremeux tubes from the silicone moulds. Use two bamboo sticks by sticking them onto the side of the tube to help you gently lift out.
  6. Heat up the white chocolate sauce and plunge the frozen mangosteen tubes into the mixture.
  7. Set aside on a cooling rack until completely set.
  8. Carefully lift the mangosteen tubes and place them on top of the almond moelleux cut bases.
  9. Firmly whip the almond mousse. Place the almond whipped mousse into an icing bag with a round 15mm nozzle.
  10. Pipe four cream dots on the mangosteen tube.
  11. Using a melon scoop, gently create a hole on the top of the cream.
  12. Pipe a dash of mangosteen gel into the the holes in the whipped almond mousse.
  13. Cut out the elderflower jelly using the silicone mould cutter.Carefully lift and place on top of the almond whipped mousse.
  14. Sprinkle silver powder on top of the cakes for a chic party look!