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White Chocolate Mousse Cake with Summer Fruit
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White Chocolate Mousse Cake with Summer Fruit

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Ingredients

Adjust Servings:
150 g Butter
125 g Caster sugar
20 g Vanilla sugar
Salt
1 Egg
250 g + 1 tbsp Plain flour
20 g Almond flour
2 leaves Gelatine
100 g White chocolate
125 ml Milk
2 Egg yolks
250 ml Cream
2 tbsp Powder sugar
100 g Blackberries
100 g Raspberries
100 g Blueberries
100 g Strawberries
100 g Red currants
2 Mint leaves
Cuisine:

Ingredients

Directions

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Knead the butter together with the sugar, the vanilla sugar, a pinch of salt and 1 egg. Add the flour and almond flour and knead as short as possible into a coherent dough. Pack in cling film and let it rest for 30 minutes in the fridge.

Heat the oven to 175°C. Roll the dough on a flower-stained worktop to a circle of about 35 cm. Grease a cake mold (about 24 cm diameter) with butter and place the dough in the mold. Cut off the excess dough. Cover the dough with baking paper and fill the bottom with baking beans. Bake the cake bottom for 15 minutes in the oven. Remove the baking beans and the baking paper and bake for about 15 minutes. Let it cool down.

In the meanwhile, place the gelatin in cold water. Chop the chocolate roughly. Heat the milk in a pan. Beat the egg yolks with 50 g of sugar and stir 1 tbsp of flour through it. Pour the hot milk over the mixture and pour it back into the pan. Keep stirring on low heat until the mixture becomes thicker. Squeeze out the gelatin and let it dissolve in the warm cream. Take it from the fire and melt the chopped chocolate. Stir to a smooth mass and allow to cool to room temperature.

Whip the cream with icing sugar and add it to the chocolate cream. Spread the chocolate mousse over the cooled dough bottom and let it rest in the refrigerator.

Clean all the fruit and wash if necessary. Divide the fruit over the cake. Finish with some fresh mint leaves.

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