Mango, Coconut, Passion Fruit Cake - Rader Foods
Mango, Coconut, Passion Fruit Cake Original Recipe by Jordi Bordas, Director of the "Jordi Bordas" Pastry School in Viladecans, Barcelona.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at raderfoods.com.
Ingredients
- 117 grams Pasteurized Egg Yolks
- 331 grams Ravifruit Coconut Puree
- 397 grams Butter 82%
- 287 grams Sugar
- 309 grams Ground Almonds
- 66 grams Grated Coconut
- 362 grams Rice Flour
- 13 grams Baking Powder
- 1730 grams Ravifruit Mango puree
- 151 grams Sugar
- 40 grams Pectin NH
- 13 grams Hot Neutral Procrema 5G Emulsifier
- 226 grams Pasturized Egg Yolks
- 352 grams 82% Butter
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