White chocolate mousse cake stuffed with mango. Juanje's favorite cake

This mango-stuffed white chocolate mousse cake is Juanje's favorite cake. It is true that the dessert I prepared for his birthday was a tiramisu, which is another of his favorite desserts, but this year we have had several birthdays to be able to celebrate with everyone separately.

This mango-stuffed white chocolate mousse cake has been your favorite for many years. The first time I tried it was in the pastry shop Arte Postre, one of the ones that I liked most about Malaga and that years ago closed.

Since then we have tried to find it in other pastry shops, but always without success. So this year I decided to try to do it and the result wasn't bad at all!

My version is so easy to prepare that you won't believe it. A few ingredients and you'll have the best cake in the world in your fridge, dare!

Ingredients

1000ml liquid cream
300g white chocolate
1 tablespoon vanilla extract
10 gelatin leaves
2 mangoes
100g raspberries

For decorating the cake

1/2 mango diced Trops
100g white chocolate
3 raspberries
a branch of mint

Directions

Melt the white chocolate in a bowl for 30 seconds in the microwave. Book.

Peel the handles and chop them. Crush them with the help of a blender. Separate 5 tablespoons of this puree into a bowl that we will reserve and that will serve to decorate the cake later.

In a bowl of cold water chop 3 sheets of gelatin and let stand for a few minutes until hydrated. Drain the water well and heat 10 seconds on the mic.

Add a tablespoon of mango puree to gelatin and mix well. repeat another 5 or 6 times until the mango cream is at the same temperature as the large bowl. Mix well and overturn into a detachable pan slightly smaller than the mold we're going to use for the cake. Rest in the fridge until the mixture has hardened and we have a firm cream that can be unmoulded without undoing.

When the mango has curdled, put the melted chocolate in a large bowl. Add a quarter of the liquid cream very cold and beat at medium speed. When the mixture starts to creamy, add another quarter of the cream. Remix with electric mixer. We will repeat until we have finished with all the cream putting just then a little vanilla.

In a bowl of cold water chop 5 sheets of gelatin and let stand for a few minutes until hydrated. Drain the water well and heat 10 seconds on the mic.

Add a tablespoon of the white chocolate cream to the bowl with the gelatine and mix well. Repeat another 5 or 6 times until the chocolate cream is at the same temperature as the large bowl. Mix well and dump half in a greased detachable pan on which we will have put a paper or cardboard that will serve as the basis for our cake. spread well so that the surface is as flat as possible.

Put the mango jelly on top. Cover with half the white chocolate cream. Flatten the cream well and put the raspberries spread all over the surface and sinking them well. Cover with the rest of the cream taking care that it is very flat working with a elbow spatula. Put in the fridge for a few hours (ideally leave it overnight)

Rest in the fridge until the mixture has hardened and we have a firm cream that can be unmoulded without undoing.

Remove the handle we had saved for the decoration of the fridge.

In a bowl of cold water you moisturize the two remaining gelatin leaves. When hydrated, drain and heat for 10 seconds in the microwave. Add a tablespoon of mango puree to gelatin and mix well. repeat another 3 or 4 times until the mango cream is at the same temperature as the bowl. Mix it all up. Remove the cake from the fridge and dump the mango puree over the cake, spreading equally across the surface. Return to the fridge for half an hour.

Meanwhile, in a bowl melt the rest of the white chocolate. Dump it on a baking paper that we will have put on a tray, and with the help of a spatula, form a rectangle of about 20 cm by 15 cm.. Wrinkle the paper into folds by adjusting it with a clothes clip at each end or with a weight so that the shape is fixed. Pass the tray to the freezer for 15 minutes until the chocolate has hardened. After this time, stretch the paper gently, so that the chocolate will maintain the curved shape of the pale and we will have very nice figures to decorate the cake.

Unmould the cake from decorating it with the chocolate pieces, some raspberries and a sprig of good grass.

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