Step 1

Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.

Step 2

Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.

Step 3

Fold the meringue into the almond and egg mixture, alternating it with flour.

Step 4

Drizzle in the melted butter and mix gently.

Step 5

Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.

Step 6

Bloom the gelatin in cold water.

Step 7

Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.

Step 8

In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.

Step 9

Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.

Step 10

Remove from heat and stir in the gelatin.

Step 11

Allow to cool down to 40C then add the butter, mixing well to incorporate it.

Step 12

Pour the cremeux into small round silicone molds and freeze.

Step 13

Combine all the ingredients in a bowl.

Step 14

Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.

Step 15

Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter.

Step 16

Bloom the gelatin in cold water for 10 minutes.

Step 17

Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.

Step 18

Pour the hot puree over the chocolate and mix well.

Step 19

Allow to cool down then fold in the cream.

Step 20

Bloom the gelatin in cold water.

Step 21

Melt the chocolate and allow it to cool down then mix it with the cream cheese.

Step 22

Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.

Step 23

Fold in the whipped cream.

Step 24

Bloom the gelatin in cold water.

Step 25

Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C.

Step 26

Remove from heat and stir in the gelatin.

Step 27

Add the condensed milk then pour the mixture over the chocolate.

Step 28

Mix well with a hand blender until smooth and shiny.

Step 29

Add the food coloring and combine well.

Step 30

Use at 32C.

Step 31

Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets.

Step 32

Pour the cream cheese mousse over the cake and freeze for 10 minutes.

Step 33

Continue with a layer of coconut croustillant, followed by the mango cremeux.

Step 34

Pour the kalamansi mousse on top and freeze for at least 4 hours.

Step 35

When done, remove from the ring and place on a cooling rack.

Step 36

Pour the glaze over the cake evenly.

Step 37

Allow it to drip off then place on a platter.

Step 38

Decorate with isomalt shards.

Step 39

Combinati migdalele, nuca de cocos, zaharul si ouale intr-un bol. Mixati pana isi dubleaza volumul.

Step 40

Combinati albusurile cu un praf de sare in alt bol si mixati pana devin spumoase. Adaugati 20g zahar si mixati pana obtineti o bezea ferma si lucioasa.

Step 41

Incorporati bezeaua in amestecul de oua si migdale, alternand-o cu faina.

Step 42

Incorporati si untul topit.

Step 43

Turnati blatul intr-o tava suficient de mare, astfel incat sa obtineti o foaie subtire de blat.

Step 44

Coaceti in cuptorul preincalzit la 180C pentru 8-10 minute pana devine auriu si trece testul scobitorii.

Step 45

Lasati sa se raceasca apoi taiati o foaie care sa se potriveasca inelului de tort pe care iti veti folosi. Eu am folosit o tava de silicon, insa orice inel de tort cu un diametru de aproximativ 18cm merge.

Step 46

Hidratati gelatina in apa rece.

Step 47

Incalziti piureul de mango pana la punctual de fierbere.

Step 48

Intre timp, mixati galbenusurile cu zahar pana se deschid la culoare. Turnati siropul fierbinte peste galbenusuri apoi intoarceti inapoi pe foc.

Step 49

Gatiti pana atinge 82C si obtineti un sirop gros si fin.

Step 50

Luati de pe foc si adaugati gelatina.

Step 51

Lasati sa se racoreasca la 40C apoi incorporati untul topit.

Step 52

Turnati cremeux in forme mici de silicon si congelati cateva ore.

Step 53

Combinati toate ingredientele intr-un bol.

Step 54

Puneti amestecul intre doua foi de hartie de copt si intindeti o foaie subtire.

Step 55

Congelati 10 minute apoi taiati o foaie putin mai mica decat inelul de tort.

Step 56

Lasati la rece pana veti avea nevoie de stratul crocant.

Step 57

Hidratati gelatina in apa rece pentru 10 minute.

Step 58

Incalziti piureul de kalamansi intr-un vas si adaugati gelatina dupa ce-l luati de pe foc.

Step 59

Turnati amestecul peste ciocolata si amestecati pana la omogenizare.

Step 60

Lasati sa se racoreasca la temperature camerei apoi incorporati smantana batuta.

Step 61

Hidratati gelatina in apa rece.

Step 62

Combinati ciocolata topita si racita cu branza intr-un bol.

Step 63

Adaugati gelatina si amestecati pana la omogenizare.

Step 64

Incorporati vanilia apoi smantana batuta.

Step 65

Hidratati gelatina in apa rece.

Step 66

Combinati suucl de kalamansi cu zaharul si glucoza intr-un vas si incalziti la 103C.

Step 67

Luati de pe foc si adaugati gelatina, apoi incorporati laptele condensate si turnati amestecul peste ciocolata.

Step 68

Omogenizati bine cu o spatula, avand grija sa nu incorporati aer.

Step 69

Adaugati colorantul si lasati sa se raceasca la 32C inainte de folosire.

Step 70

Puneti blatul intr-un inel de tort tapetat cu folie de acetat.

Step 71

Turnati mousse-ul de crema de branza deasupra si congelati 10 minute.

Step 72

Continuati cu un strat crocant si cremeux de mango.

Step 73

Turnati deasupra mousse-ul de kalamansi si congelati tortul cel putin 4 ore.

Step 74

Scoateti tortul din inel, asezati-l pe un gratar si turnati glazura deasupra, avand grija sa-l acoperiti uniform.

Step 75

Transferati tortul pe un platou.

Step 76

Decorati cu isomalt.