Servings: 10 pieces
Calories: 450kcal
Cost: $25
Equipment
- Electric mixer or stand mixer
- Large mixing bowls
- Three 20 cm baking molds
- Parchment paper
- Whisk
- Saucepan
- Measuring cups and spoons
- Spatula
- Refrigerator
Ingredients
- 250 grams soft butter
- 75 grams walnuts
- 260 grams common sugar
- 4 units large eggs
- 225 grams self-raising flour
- 200 grams frozen red fruits
- q.s. grated coconut to sprinkle
- 125 cc milk
- 3 units yolks
- 25 grams sugar
- 125 grams white chocolate
- 500 grams cream
- 10 grams unflavored gelatin
- 50 cc water for the gelatin
- 250 grams strawberries
- 1 blister blueberries
- 1 blister blackberries
Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, beat the soft butter with the sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix the self-raising flour with the processed walnuts.
- Gradually fold the dry ingredients into the wet mixture until well combined.
- Grease three 20 cm molds or line with parchment paper.
- Pour the batter evenly into the molds, scatter frozen red fruits on top and sprinkle with grated coconut.
- Place the molds in the oven and bake for 15-18 minutes, until golden brown.
- Remove from the oven and let the biscuits cool completely.
- In a saucepan, heat the milk with half the sugar until warm.
- Whisk egg yolks with the remaining sugar until pale and thick.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Return the mixture to the pan and cook over low heat until thickened, stirring continuously.
- Pour custard over finely chopped white chocolate, stir until melted, and chill for a few hours or overnight.
- Once chilled, whip cream until stiff peaks form and gently fold into the white chocolate mixture.
- Hydrate gelatin in water and dissolve it by heating slightly; stir into the mousse.
- Layer cooled walnut biscuit bases with the white chocolate mousse.
- Refrigerate the assembled cake to set for at least 2 hours.
- Decorate the top with fresh strawberries, blueberries, and blackberries just before serving.
Notes
Keep the mousse chilled to ensure it sets properly for the best texture. Consider adding a tablespoon of lemon zest to the mousse for a refreshing flavor. Decorate right before serving to keep the berries fresh. Store in an airtight container in the refrigerator for up to 3 days or freeze individual slices for up to 2 months.
Nutrition
Calories: 450kcal | Carbohydrates: 50g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 100mg | Potassium: 250mg | Fiber: 3g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
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