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! 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ 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 Tutorial video: https://youtu.be/GNDQC8T74yQ 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) Tutorial video: https://youtu.be/kG2O5T9axVA Modelling chocolate for leaves White chocolate (couverture) 100g Corn syrup 35g Food coloring Tutorial video: https://youtu.be/HHCHFZOfIyM