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Passion Fruit & White Chocolate Mini Cakes
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Passion Fruit & White Chocolate Mini Cakes

4 godz.Porcje: 8Nutri-Score D€€€
od @louiselindberg_4 importyugotowano 0 razy
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Składniki

8 osób
  • flourProdukty zbożowe250 g
  • butter (softened, plus extra for greasing)Nabiał150 g
  • powdered sugarSpiżarnia90 g
  • almond flourOrzechy i nasiona40 g
  • egg (beaten)Nabiał1 kawałek
  • saltPrzyprawy2 g
  • white chocolate (chopped)Spiżarnia600 g
  • butter (melted)Nabiał120 g
  • sugarSpiżarnia150 g
  • eggs (at room temperature)Nabiał3 kawałki
  • flour (sifted)Produkty zbożowe120 g
  • vanilla extractSpiżarnia5 ml
  • lemon (zested)Warzywa i owoce1 kawałek
  • crêpe dentelle biscuits (crushed)Piekarnia60 g
  • passion fruit (pulp scooped out)Warzywa i owoce8 kawałki
  • egg yolksNabiał3 kawałki
  • sugarSpiżarnia80 g
  • butter (cold, cubed)Nabiał40 g
  • gelatin sheets (soaked in cold water)Spiżarnia3 kawałki
  • passion fruit (pulp scooped out)Warzywa i owoce4 kawałki
  • sugarSpiżarnia50 g
  • pectinSpiżarnia5 g
  • heavy cream (cold)Nabiał300 ml
  • gelatin sheets (soaked in cold water)Spiżarnia2 kawałki

na porcję

Wartości odżywcze

939kcal

Węglowodany
90 g
Białko
10 g
Tłuszcz
60 g
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Przybory

  • Miska ×3
  • Rondel ×2
  • Trzepaczka
  • Wałek do ciasta
  • Forma do ciasta
  • Piekarnik
  • Blender ręczny
  • Sito
  • Termometr kuchenny
  • Mikser ręczny
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 9
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