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Passion Fruit & White Chocolate Mini Cakes
Dessert

Passion Fruit & White Chocolate Mini Cakes

4 Std.Für 8Nutri-Score D€€€
von @louiselindberg_4 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • flourGetreide250 g
  • butter (softened, plus extra for greasing)Milchprodukte150 g
  • powdered sugarVorräte90 g
  • almond flourNüsse & Samen40 g
  • egg (beaten)Milchprodukte1 Stück
  • saltGewürze2 g
  • white chocolate (chopped)Vorräte600 g
  • butter (melted)Milchprodukte120 g
  • sugarVorräte150 g
  • eggs (at room temperature)Milchprodukte3 Stücke
  • flour (sifted)Getreide120 g
  • vanilla extractVorräte5 ml
  • lemon (zested)Obst & Gemüse1 Stück
  • crêpe dentelle biscuits (crushed)Backwaren60 g
  • passion fruit (pulp scooped out)Obst & Gemüse8 Stücke
  • egg yolksMilchprodukte3 Stücke
  • sugarVorräte80 g
  • butter (cold, cubed)Milchprodukte40 g
  • gelatin sheets (soaked in cold water)Vorräte3 Stücke
  • passion fruit (pulp scooped out)Obst & Gemüse4 Stücke
  • sugarVorräte50 g
  • pectinVorräte5 g
  • heavy cream (cold)Milchprodukte300 ml
  • gelatin sheets (soaked in cold water)Vorräte2 Stücke

pro Portion

Nährwerte

939kcal

Kohlenhydrate
90 g
Eiweiß
10 g
Fett
60 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×3
  • Stielkasserolle ×2
  • Schneebesen
  • Nudelholz
  • Kuchenform
  • Backofen
  • Stabmixer
  • Sieb
  • Küchenthermometer
  • Handrührgerät
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. Make the pâté sablée cake base

    • Cream the softened butter with the powdered sugar, almond flour and salt.
    • Mix in the beaten egg, then fold in the flour until a smooth dough forms.
    • Flatten the dough, wrap it and chill until firm.
    • Roll out the dough and cut discs to line the cake pans.
    • Bake at 160 °C until golden, then cool on a rack.
    Schritt 1

  2. Prepare the white chocolate shell

    • Melt part of the white chocolate and temper it.
    • Coat the inside of the molds with the tempered chocolate to form a shell.
    • Let the chocolate set before filling.
    Schritt 2

  3. Bake the white chocolate blondie cake

    • Melt the white chocolate with the butter.
    • Whisk the sugar with the eggs until pale, then stir in the melted chocolate mixture.
    • Fold in the sifted flour and the vanilla extract.
    • Pour into the pan and bake at 170 °C until just set.
    • Cool completely, then cut into discs.
    Schritt 3

  4. Make the white chocolate, vanilla & lemon crunch

    • Melt the remaining white chocolate.
    • Mix in the crushed crêpe dentelle biscuits, the vanilla extract and the lemon zest.
    • Spread thinly between two sheets and let set, then cut into discs.
    Schritt 4

  5. Cook the passion fruit curd

    • Warm the passion fruit pulp with the sugar.
    • Whisk in the egg yolks and cook gently until thickened.
    • Off the heat, whisk in the cold butter and the soaked gelatin.
    • Blend until smooth, then chill.
    Schritt 5

  6. Cook the passion fruit confit

    • Heat the passion fruit pulp with the sugar and pectin.
    • Boil until the mixture thickens and sets.
    • Pour into a shallow tray and let cool completely.
    Schritt 6

  7. Whip the white chocolate ganache

    • Heat part of the cream and pour it over the chopped white chocolate.
    • Add the soaked gelatin and blend to a smooth ganache.
    • Stir in the remaining cold cream and chill overnight.
    • Whip the ganache until light and pipeable.
    Schritt 7

  8. Assemble the mini cakes

    • Place the blondie disc in the chocolate shell.
    • Add the crunch layer, then the passion fruit curd and confit.
    • Top with the pâté sablée base and press gently.
    • Freeze until firm, then unmold.
    Schritt 8

  9. Finish and decorate

    • Glaze the cakes with the white chocolate plate mixture.
    • Pipe the whipped ganache on top.
    • Decorate with pastel touches and let thaw before serving.
    Schritt 9
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