Ingredients
Sponge Cake
1 lb  White Sponge Cake Mix
12 oz  Whole eggs
3 oz  Water
3 oz  Milk

Maracaibo Mousse Domes
4 oz  Maracaibo Dark Chocolate Mousse
4 oz  Milk, hot
4 oz  Heavy cream

Mango Mousse
1 qt  Heavy cream
12 oz  Mango Purée
2 oz  Mango Compound
4 oz  Simple syrup (1:1)
6 oz  Swiss Dream Neutral
2 oz Orange liqueur

Preparation
Sponge Cake
Line a full sheet pan with a silpat. Place the White Sponge Cake Mix, eggs and water into a mixer with the whip and whip on high speed for about 7 minutes. When the batter comes to a light foam add the milk and continue to whip on high speed for one minute more. Pour the batter onto the prepared sheet pan and spread it even with a spatula. Bake the sheet in an oven that has been pre heated to 400°F for about 10 minutes or until the cakes springs back when gently pressed.

Maracaibo Mousse Domes
Whisk the Maracaibo Dark Chocolate Mousse and the hot milk together until smooth and allow the mixture to cool slightly. Whip the heavy cream to medium peaks and fold gently into the chocolate mixture. Pipe the mousse into 24 cavities of a Flexipan #M371F and freeze.

Mango Mousse
Whip the heavy cream to soft peaks and reserve in the refrigerator. Combine the Mango Purée, Mango Compound and the simple syrup and heat to 90°F. Whisk in the Swiss Dream Neutral and allow the mixture to cool slightly. Fold in the whipped cream and add the orange liqueur.

Setting
Cut the sponge sheet in half. Brush one half with simple syrup (1:1) flavored with orange liqueur. Spread a thin layer of Apricot Marmalade and roll the sheet up forming a tight roulade. Place the roulade into freezer until frozen. Brush the inside of 4 – 6” metal cake rings with vegetable oil and place them on to a sheet pan lined with parchment paper. Cut thin slices of the frozen roulade, cut each slice in half and line the inside of the rings with the slices. Cut 4 – 5” circles out of the remaining half of the sponge sheet and place them into the bottom of the rings. Brush the circles with some of the flavored simple syrup and spread a thin coat of Apricot Marmalade on top. Sprinkle some ground roasted Macadamia nuts on top of the Apricot Marmalade. Push 6 of the frozen Maracaibo Mousse Domes firmly into the Marmalade, forming a circle inside the rings. Prepare the Mango Mousse and divide it between the 4 cakes. Smooth the top of the cakes with a spatula and freeze.

Decoration
Remove the frozen cakes from the rings and garnish the tops with fresh mango slices and berries. Brush the entire cake with Napmiroir while it is still frozen. Allow the cakes to defrost before serving.

Specialty Ingredients
#28001 Ponthier Mango Purée
#41113 Bakbel Mango Compound
#41003 Bakbel Apricot Marmalade
#41021 Bakbel Napmiroir
#31330 Felchlin-Swiss Maracaibo Dark Chocolate Mousse
#22140 White Sponge Cake Mix