INGREDIENTS
- Biscuit:
Makes 3 20 cm discs.
- – Smooth butter 250 g.
- – Walnuts 75 g.
- – Widespread sugar 260 g.
- – Massive eggs 4 items.
- – Harina leudante 225 g.
- – Frozen pink fruits 200 g.
- – Grated coconut to sprinkle c/n.
- White chocolate mousse:
- – Milk 125 cc.
- – Yolks 3 items.
- – Sugar 25 g.
- – Chocolate blanco 125 g.
- – Crema 500 g.
- – Unflavored gelatin 10 g.
- – Water for the gelatin 50 cc.
- For termination:
- – Strawberries 250 g.
- – Blueberries 1 blister.
- – Mora’s 1 blister.
Do not miss the recipe for this spectacular coconut, white chocolate and pink fruit cake with a spectacular mousse!
PROCEDURE:
1. For the walnut biscuit, beat the butter with the sugar till white and add the eggs little by little.
2. Add the eggs separately and proceed beating.
3. Combine the flour with the processed nuts (in order that there is no such thing as a powder left fully).
4. Grease three 20 cm molds, or place a disc of greased parchment paper on the underside to simply take away from the mildew. Place the combination and sow with frozen berries. sprinkle with grated coconut.
5. Cook dinner in a preheated oven at 180oC for 15 to 18 minutes. When poked with a stick it ought to come out clear.
For the froth:
1. Warmth the milk with half the sugar.
2. Combine the remaining sugar with the yolks. Mix and prepare dinner once more till thickened. It mustn’t boil! It’s what we name English cream.
3. Pour instantly over the finely chopped white chocolate, combine to soften and place within the fridge. Ideally, go away it chilly till the following day.
4. As soon as chilly add the milk cream and blend. Beat in a mixer till stiff and add the beforehand hydrated and dissolved gelatin and blend instantly.
5. Assemble the cake Interspersing biscuit with white chocolate cream.
6. Beautify with recent pink berries.
