Mango Passion Fruit Mousse Cake

The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4. 5cm height) Almond dacquoise (almond sponge) 2 egg whites 40g sugar 15g almond powder (almond flour) 15g all purpose flour 1 tsp vanilla extract 2 tsp melted unsalted butter Mango passion fruit mousse 30g passion fruit juice (without seeds) 70g mango puree 10g sugar 25g white chocolate 1 gelatine sheet 100g heavy cream (35) 10g powdered sugar Passion fruit jelly 80g passion fruit (including seeds) 20g sugar 12 tbsp water a pinch of salt 1 gelatine sheet Diplomat cream filling 2 egg yolks 25g sugar 1 tsp vanilla paste 15g all purpose flour 150ml hot milk (70C) 2 gelatine sheets (3g) 200g heavy cream (35) 10g powdered sugar Mirror glaze 80g sugar 80g water 80g glucose syrup 60g condendes milk 60g white chocolate 3 gelatine sheets (5g) yellow food color Chocol