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Saturday, September 10, 2016

Papaya mousse and white chocolate cake - recipe

Ingredients for 2 dacquoise layers :
  • 90 grams of almond powder
  • 60 grams of sugar
  • 40 grams of flour
  • 30 grams of powdered sugar
  • 4 egg whites
 Ingredients for the papaya mousse:
  • 400 grams of papaya (1 medium fruit of papaya)
  • 250 grams of mascarpone cheese
  • 150 grams of yogurt
  • 3 spoons with sugar
  • 3 grams of gelatin foil
Ingredients for the white chocolate filling:
  • 200 grams of white chocolate
  • 150 grams of cream beaten with 3 spoons of sugar
  • 100 grams of fresh cream
  • 30 grams of butter
  • 2 grams of gelatin foil
 Ingredients for the cover:
  • 100 grams of beaten cream
  • 4-5 macarons or biscuits
  • some papaya seeds



Prepare the layers:

Mix the flour with the almond powder and the powdered sugar.

Beat the egg whites with the sugar.


Add the almond powder/flour mixture over the beaten egg whites and incorporate it slowly.
Preheat the oven at 180 Celsius degrees.

From this composition, make two layers: one thicker than the other.

Bake them separately at 180 Celsius degrees for  10-13 minutes.


Prepare the papaya mousse:

Cut the papaya in half and clean it. Clean the seeds and keep them for later.


Mash the papaya.


Add the sugar and continue mixing.

Put the composition on medium fire for 5 minutes. When ready let it cool a bit. While still warm add the hydrated gelatin foil. Let it cool!


When cooled, add the yogurt, mix a bit, and then add the mascarpone cheese and mix until well incorporated.



Prepare the white chocolate filling:

Melt the chocolate together with the butter. When melted, add the fresh cream and incorporate. Add the hydrated gelatin foil and mix.

Let it cool!


Then incorporate well the beaten cream.

Assembling the cake:
On a plate, add the big layer then add the papaya mousse, then the smaller layer and finally the white chocolate mousse.


Cover the cake with the cream and add the papaya seeds as you wish.
If you have you can add above some biscuits (I made some, with 1 egg following the recipe of the dacquoise layers)

Enjoy!




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