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 (1.5g) 100g heavy cream (35%) 10g powdered sugar * Passion fruit jelly 80g passion fruit (including seeds) 20g sugar 1-2 tbsp water a pinch of salt 1 gelatine sheet (1.5g) * Diplomat cream filling 2 egg yolks 25g sugar 1 tsp vanilla paste 15g all purpose flour 150ml 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 * Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration