{White Chocolate Passion Fruit Cake} - Tort cu mousse de ciocolata alba si fructul pasiunii
Serves:: 6-8 mini-cakes
Muesli crust:
  • 140g vanilla biscuits
  • 30g ground hazelnuts
  • 20g ground oats
  • 30g shredded coconut
  • 30g raisins, finely chopped
  • 90g butter, melted
White chocolate yogurt mousse:
  • 250g full fat yogurt
  • 250g white chocolate, melted
  • 350ml heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 6g gelatin
  • 30ml cold water
White chocolate passion fruit ganache:
  • 90ml heavy cream
  • 45ml passion fruit juice (strained)
  • 150g white chocolate, chopped
  • 20g butter
Orange passion fruit compote:
  • 2 passion fruits
  • 2 oranges, cut into segments
  • 100ml fresh orange juice, strained
  • 30g sugar
Coconut tuile:
  • 25g butter, softened
  • 30g sugar
  • 50g golden syrup (or honey)
  • 25g shredded coconut
Candied orange:
  • 1 small orange, cut into fine slices
  • ½ cup sugar
  • ½ cup water
White chocolate decorations:
  • 200g white chocolate, chopped
Muesli crust:
  1. Place your mini-cake round molds on a baking tray lined with parchment paper. I bought my molds from Lidl, they come in round, heart and square shapes and are made of steel so great quality for the money and incredibly versatile and sturdy.
  2. Combine all the ingredients in a food processor and pulse until well mixed.
  3. Spoon 2-3 tablespoons of crust mixture into each mold and press it well. Use a pestle for this task as they need to be well pressed.
  4. Bake in the preheated oven at 180C for 10 minutes or until slightly golden brown.
  5. Remove from the oven and let the crusts cool completely.
  6. Carefully remove the crusts from the molds and line the molds with acetate foil or even baking paper. Place the crusts back into the molds and place aside.
White chocolate yogurt mousse:
  1. Bloom the gelatin in cold water for 10 minutes. Melt it for a few seconds in the microwave or on a hot water bath just before use.
  2. Whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Place in the fridge until needed.
  3. Mix the melted chocolate with the yogurt until smooth then stir in the melted gelatin.
  4. Fold in the whipped cream then pour the mousse into the prepared molds, over the baked and chilled crusts.
  5. Refrigerate until you finish making the ganache.
White chocolate passion fruit ganache:
  1. Combine the heavy cream and passion fruit juice in a saucepan and bring them to the boiling point over low heat.
  2. Remove from heat and stir in the chocolate.
  3. Let the ganache rest for 5 minutes then mix well with a whisk until smooth.
  4. Stir in butter then allow the ganache to come to room temperature.
  5. Pour a thin layer of ganache over the cakes and refrigerate at least 2 hours until set.
Orange passion fruit compote:
  1. Pass the passion fruit pulp through a fine sieve to remove the seeds. Place the seeds aside.
  2. Mix the passion fruit juice with the orange juice and sugar in a saucepan and cook over low heat until it's slightly reduced.
  3. Add the orange segments and cook just 2 more minutes.
  4. Remove from heat and stir in 1 teapsoon of seeds for design. You can skip this step if you don't like the look of passion fruit seeds.
  5. Let the compote cool completely before serving.
Coconut tuile:
  1. Combine the butter, sugar and golden syrup in a bowl and mix well.
  2. Stir in the coconut and freeze the mixture for 30 minutes.
  3. Line a baking sheet with parchment paper then form small balls of the coconut mixture.
  4. Place the balls on your prepared baking tray and bake in the preheated oven at 190C for 5-10 minutes or until the tuiles are spread in the pan and look slightly golden brown.
  5. Remove them from the oven and let them cool completely.
  6. They will be incredibly soft hot, you might think something went wrong, but let them cool down and you'll see how they turn into a crisp, delicious tuile.
  7. Keep in mind that the given quantities yield more tuiles than you actually need so feel free to reduce the quantities.
White chocolate decorations:
  1. Melt ⅔ of the chocolate in a heatproof bowl over a hot water bath.
  2. In the meantime, chop the remaining chocolate very finely.
  3. Remove the melted chocolate from the water bath and stir in the remaining chopped chocolate, mixing well until smooth. This is a very basic type of tempering chocolate and although it doesn't compare to proper tempering in terms of shine and snap, it's still better than no tempering at all.
  4. Spread a fine layer of chocolate on an acetate sheet and refrigerate it 30 seconds at a time until it begins to set. Cut into a triangle shape and wrap around one of those steel cake molds I mentioned earlier.
  5. Refrigerate until properly set.
Candied orange:
  1. Combine the sugar and water in a saucepan and bring to a boil. Add the orange slices and cook them 10 minutes on low heat.
  2. Remove from heat and let the slices cool in syrup then drain them well and place them on a baking sheet lined with parchment paper.
  3. Cook in the preheated oven at 180C for 10 minutes or until the sugar begins to slightly caramelize. You'll need to keep a close eye on them as they burn easily.
  4. Remove them from the oven and let them cool completely in order to set.
Assembling the cakes:
  1. To assemble the cakes, decorate with white chocolate, top with pieces of coconut tuile and a spoonful of orange passion fruit compote. Place a candied orange slice on one side for decor and serve the cakes chilled.
Recipe by Pastry Workshop at https://pastry-workshop.com/white-chocolate-passion-fruit-entremet-tort-cu-mousse-de-ciocolata-alba-si-fructul-pasiunii/