Recipe: The Fairmont, The Palm's Modern Buche De Noel (Mango, Passion Fruit and Coconut Log Cake)

An exotic, fresh and fruity way to end a hearty Christmas dinner
ByJasmine BandaliWednesday , 03 December 2014
Recipe: The Fairmont, The Palm's Modern Buche De Noel (Mango, Passion Fruit and Coconut Log Cake)
© ITP Images

SERVES 5

INGREDIENTS
For the coconut sponge cake
6 egg yolks
60g all-purpose flour
60g corn starch
4g baking powder
8 egg whites
50g sugar
100g coconut powder

METHOD
1 Preheat the oven to 160C.
2 Line a baking tray with baking parchment and set aside.
3 In a bowl, whisk the egg whites and sugar until they form stiff peaks.
4 Gradually whisk in the egg yolks, corn starch, all-purpose flour, baking powder and the coconut powder to the egg white mixture and mix well thoroughly blended.
5 Transfer the batter into the lined baking tray, spreading it evenly with a butter knife.
6 Bake for 14 minutes until the cake turns light brown in colour.
7 Remove the sponge cake from the oven and turn it on to another baking sheet that is slightly dusted with caster sugar.

FOR THE MANGO AND  PASSION FRUIT CONFIT FILLING
Ingredients
300g mango puree
200g passion fruit puree
25g corn flour
80g caster sugar
6g gelatine leaves soaked in water

METHOD
1 In a saucepan, heat the mango puree, passion fruit puree, caster sugar and corn flour.
2 Bring the mixture to the boil and cook for about one minute.
3 Remove the mixture from the heat and let it cool down a little.
4 Incorporate the gelatine into the cooled mixture and set aside.

FOR THE VANILLA MOUSSE FILLING
Ingredients

500g softened mascarpone cheese
500g cream
3 vanilla pods, scraped
70ml water
200g caster sugar
6 egg yolks
7g gelatine leaves

Method
1 Whip the mascarpone cheese, cream and the extracts of the vanilla pod in a bowl until thick.
2 Cover the mixture with clingfilm and leave it in the refrigerator overnight.
3 Remove the mixture from the refrigerator and bring it to room temperature before using.
4 Make a ‘Pâte à Bombe (base for the mousse) by whipping the egg yolks in a bowl until they are light and frothy.
5 Meanwhile bring the water, gelatine and caster sugar to a boil to form a thick syrup.
6 Add the syrup to the egg yolks and whisk until the syrup has been well combined with the eggs.
7 Whisk the defrosted vanilla mascarpone cream with the egg yolks. Set aside.

FOR THE MANGO AND PASSION FRUIT SAUCE
Ingredients
200g mango puree
120g passion fruit puree
320ml water
80g sugar

METHOD
1 In a saucepan, combine all the ingredients and bring to a boil until a thick syrup forms. Set aside to cool.

TO ASSEMBLE 
1 Spread a layer of the mango and passion fruit filling on the coconut sponge cake.
2 Follow with a layer of the vanilla mousse filling.
3 Roll the cake to make a Swiss roll.
4 Pour the mango and passion fruit sauce over the roulade.
5 Allow to cool before serving.

Related Articles