White chocolate mango and strawberry cake recipe

White chocolate mango and strawberry cake

ingredients:
Base 150 g biscuits + 60 g butter

Stuffed:
500 g. cream 35% fat milk cream (whipping cream)
200 g. White chocolate
160g. cream cheese
200g milk
40g sugar
1 envelope and a half of curd or 6 gelatin leaves (2 g each
8 strawberries and some more for the plating
Mango jelly
1 mango at its right point of ripeness
50 g. of water
3 sheets of gelatin 2 gr each
60 ml lemon juice
80g sugar
13 g cornstarch + 1 tablespoon of water
White Chocolate filigrees
50 g. white chocolate

Directions:
biscuit base
Crush the cookies and mix them with the diluted or ointment butter, line the mold with parchment paper and cover the bottom. You can crush them in a robot or put them in a freezer bag and pass them over with a rolling pin until they are broken. Refrigerate until time to fill.

The stuffing. (Manual)
Put the cream in a pot to boil with the sugar.
When it reaches the boiling point, turn off the heat and add the white chocolate, let stand for a minute and stir with a few rods until integrated.
Put back on the fire, add the milk and cream cheese, mix with a few rods until it is integrated and forms a cream, if necessary, crush with the mixer.
When it starts to boil, add the diluted curd to a tablespoon of water, stir until it boils again, remove the pot from the heat, continue stirring, RETURN it to the heat and when it reaches a boil for the second time, turn off the heat, She will be ready. It is VERY IMPORTANT to follow all these steps so as not to have unpleasant surprises with the curd. In any case, read the curd manufacturer's instructions carefully.
Retrieve the mold with the cookie base from the refrigerator, place a strip of acetate around it and begin to place the strawberries cut in half all around touching the acetate.
Pour the filling mixture over it, pouring it over a spoon to achieve the rain effect over the entire surface of the base and prevent a hole from being made when the biscuit supports the liquid stream falling on the same point and being careful not to move the strawberries around.
Put in the fridge again for about an hour (or 2) or until it has set perfectly. We will notice it by pressing lightly with the finger on the surface and verifying that it is solid.

(Thermomix)
Base
Crush the cookies for 20 seconds. at speed 5-7-10.
Add the butter and mix 2 minutes at speed. 3. Spread over the mold and refrigerate.

Stuffed
Mix all the ingredients of the filling (milk, chocolate, cheese, cream, sugar, curd, etc.) for 8 minutes at speed. 3 and 100º of temperature. Let cool for 7 or 8 minutes and pour over the base and refrigerate again for at least 1 or 2 hours.

Mango jelly:
Hydrate the gelatin sheets with plenty of cold water.

While:
Peel the mango, cut it into pieces and put it in a case over medium heat with the sugar, water and lemon juice.
When it reaches the boiling point, lower the heat, add the diluted cornstarch to the tablespoon of water and cook over low heat for 5-8 minutes.
Insert the blender arm into the saucepan and blend, add the drained gelatin and mix well until integrated.
Retrieve the tart mold from the fridge and cover with the mango jelly. Refrigerate again until set (about an hour)
White Chocolate Watermarks
Melt the chocolate in a bain-marie or in the microwave in fractions of 10 seconds. (be careful that white chocolate is very delicate and burns easily.
When it is melted spread it on a strip of acetate.
Wait 2 or 3 minutes until it cools down a bit and pass over it with a notched spatula to form strips, wrap the acetate in a curl, fasten with two clothespins.
Refrigerate until the time to assemble the cake, at which time you will carefully remove the acetate and decorate with the chocolate filigrees.

Presentation
Unmold the cake on the serving dish and decorate.