I had fresh lemons and frozen mango chunks, so I came up with this cake recipe! Feel free to swap the mango for any fruit you like. Hope you enjoy the recipe!

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Lemon petit gâteux

Joconde (Almond sponge)
2 Eggs 100g
Pastry flour 20g
Ground almonds 60g
Egg white: 80g
Sugar: 40 grams
Melted butter: 16g

Bake at 375F for about 8 minutes. (I used a convection oven, Unox)
Baking time can be different depends on your size of the cake


Mango gelee
1 Gelatin sheets 2g
Mango puree 120g
Sugar 20g
Lemon juice 10g

*I used 3cm x 3cm x 2.5cm (height) Silicone Cube mold

Lemon mousse
egg 50g
egg yolk 40g
sugar 85g
Lemon juice 70g
2 Gelatin sheets (4g)
Unsalted butter 52g
Heavy cream 250g (Whipped)

*I used 5cm x 5cm x 5cm Silicone cube mold,


Glaze
Water 50g
Sugar 150g
Glucose syrup 150g (You can use also corn syrup but glucose syrup will be better with the consistency)
Heavy cream 35% 100g
6 Gelatin sheets 12g
White chocolate 150g
Colouring yellow 2~3 drops
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Pate scree (Cookie base)
Unsalted butter 100g
Powdered sugar 50g
Pinch of salt
Vanilla extract 1/2 tsp
Almond powder 30g
Egg 25g
All purpose flour 135g
Bake at 350F for about 10~12 min
(Time depends on your oven and thickness of your cookies)
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Modelling chocolate for leaves
White chocolate (couverture) 100g
Corn syrup 35g
Food coloring
Tutorial video:    • How to make Modelling Chocolate Flowe...