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Forest Fruits Cake with White Chocolate

Name: Forest Fruits Cake with White Chocolate
Prep time: 110 min
Cook time: 110 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 cups flour, for the base; 1/4 cups sugar, for the base; 1/8 teaspoons salt, for the base; 2 egg yolks, for the base; 1 tablespoon whipping cream, for the base; 1/4 teaspoons liquid vanilla, for the base; 1 butter, in cubes and cold; 1 cup whipping cream; 1 cup White chocolate; 1/4 cups raspberry; 1/4 cups blackberry; 1/4 cups blueberry; 1 tablespoon powdered sugar, to decorate; 4 peppermint, to decorate

1h 30 mins

20 mins

Low

4.777778

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This white chocolate cake with blackberries is exquisite to share, as it has a crispy butter base, a delicious and creamy white chocolate filling and the blackberry acidity gives it a pheromonic touch.

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Ingredients

6 portions

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Preparation

Preheat the Samsung® Cello microwave oven to 180 ° C and grease and flour a cake mold of 24 cm or 6 molds for tartlet.

In a food processor, process the flour, sugar and salt. Add the yolks, the whipping cream and the vanilla. Process for 1 minute more. Add the butter and process until incorporated.

Mix the dough, cover with sticky paper and refrigerate for 30 minutes in the Samsung Twin Cooling Plus® refrigerator.

Stretch the dough and cover the molds, chop with a fork and place the waxed paper and beans on the dough to make weight. Bake for 20 minutes or until lightly browned. Remove and cool.

For the granache, heat the cream to beat in the microwave by Cello of Samsung® for 1 minute, mix with the chocolate until integrated.

Pour the granache into the pie crust and refrigerate for one hour, in the Samsung Twin Cooling Plus® refrigerator or until firm.

Decorate with blackberries, mint and icing sugar.