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Passion Fruit & White Chocolate Mini Cakes
Dessert

Passion Fruit & White Chocolate Mini Cakes

4 hServes 8Nutri-Score D€€€
from @louiselindberg_4 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • flourGrains250 g
  • butter (softened, plus extra for greasing)Dairy150 g
  • powdered sugarPantry90 g
  • almond flourNuts & seeds40 g
  • egg (beaten)Dairy1 piece
  • saltSpices2 g
  • white chocolate (chopped)Pantry600 g
  • butter (melted)Dairy120 g
  • sugarPantry150 g
  • eggs (at room temperature)Dairy3 pieces
  • flour (sifted)Grains120 g
  • vanilla extractPantry5 ml
  • lemon (zested)Produce1 piece
  • crêpe dentelle biscuits (crushed)Bakery60 g
  • passion fruit (pulp scooped out)Produce8 pieces
  • egg yolksDairy3 pieces
  • sugarPantry80 g
  • butter (cold, cubed)Dairy40 g
  • gelatin sheets (soaked in cold water)Pantry3 pieces
  • passion fruit (pulp scooped out)Produce4 pieces
  • sugarPantry50 g
  • pectinPantry5 g
  • heavy cream (cold)Dairy300 ml
  • gelatin sheets (soaked in cold water)Pantry2 pieces

per serving

Nutrition

939kcal

Carbs
90 g
Proteins
10 g
Fat
60 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Saucepan ×2
  • Whisk
  • Rolling pin
  • Cake pan
  • Oven
  • Immersion blender
  • Sieve
  • Kitchen thermometer
  • Hand mixer
  • Cooling rack

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 9
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