Sponge

• 1. mixing all the ingredient with high speed about 9 min.
  2. bake 190/150 for 25min.
  
  

Pomelo Mango Cream

• 1. Gently combine pomelo mango conphy, orange paste and cream pastry.
  2. Whip the Everwhip firmly.
  3. Mix 1 and 2 and finish by mixing the cointreau.

Grapefruit Jelly

• 1. Soak gelatin in water.
  2. Melt the gelatin in the microwave.
  3. Mix grapefruit concentrate, omija concentrate, and melted gelatin.
  4. Let it harden in the refrigerator.
  5. Grate it with a cheese grater and use it.
  

Icing Cream

• 1. Whip all ingredients.

Assemble

• 1. Squeeze the pomelo mango cream on the sponge.
  2. Repeat number 1 once more, and put the sponge on top.
  3. icing with icing cream.
  4. Finish with grapefruit jelly on top.