Tort cu mousse de mango si ciocolata alba/ Cake with mango mousse and white chocolate

Print pagePDF pageEmail page

 Scroll down for English version or select your language from the right!

IMG_9826Pentru ca am implinit 30 de ani, am facut un tort pe gustul meu, elegant, frapant si foarte usor, cu doua creme, un mousse de mango si unul de mascarpone si l-am invelit in mantie alba, ca sa-mi fie drumul lin si imaculat ca acest minunat tort!

Alte cuvinte sunt de prisos…cu o singura precizare, cremele se vor simti mai intens daca blatul va fi alb! oricum este bun si asa, numai in cazul in care vreti sa impresionati vizual il puteti face exact cum l-am creat eu!

IMG_9915Ingrediente tort cu diametrul de 24 cm:

Blat de pandispan:

6 oua

6 linguri zahar (180 gr)

4 linguri pline cu faina (120 gr)

2 linguri cacao

Mousse de mango:

400 gr pulpa de mango (foarte copt, cam 4 mango)

450 ml frisca lichida

5 linguri zahar pudra (sau mai mult, dupa gust)

25 gr gelatina

60 ml apa calduta

Mousse de mascarpone (crema de mascarpone):

250 gr mascarpone (branza speciala pentru crema de prajituri)

300 ml frisca lichida

150 gr ciocolata alba

10 gr gelatina

60 ml apa calduta

Glazura:

150 gr ciocolata alba

100 ml frisca lichida

2 gr gelatina (o foaie)

Sirop:

200 ml apa

150 gr zahar

1 plic zahar vanilat

rom (optional) 50 ml

Pentru decor:

jumatate de mango feliat

bomboane de ciocolata alba Lindt (sau Rafaello)

150 gr ciocolata alba pentru dreptunghiurile de ciocolata de pe margini

Mod de preparare:

Pe cat pare de complicat, nu este deloc asa.

Intai facem siropul ca sa aiba timp sa se raceasca pana cand blatul este gata.

Sirop: intr-o craticioara punem apa, zaharul si le fierbem pana cand acestea sunt dizolvate complet. Lasam sa se raceasca si adaugam romul si zaharul vanilat.

Blatul pandispan:

  • Separam ouale si intr-un vas foarte curat si uscat batem albusurile spuma tare. Adaugam zaharul lingura cu lingura, mixand bine dupa fiecare aditie.
  • Cand zaharul s-a topit, adaugam cate un galbenus pana le incorporam, apoi faina amestecata cu cacaoa pe care o cernem si o adaugam in ploaie, amestecand cu telul de jos in sus.
  • Coacem pandispanul in cuptorul preincalzit la 180ºC, intr-o forma tapetata cu hartie. Ar trebui sa fie gata cam in 20 -25 de min. Faceti testul cu scobitoarea (dar nu deschideti cuptorul mai devreme de 20 de min.)
  • Cand este gata, il scoatem pe un gratar si il lasam sa se racesaca.

Mousse de mango:

  • Punem gelatina la inmuiat intr-o cana cu apa calduta.
  • Batem frisca tare cu 5 linguri de zahar pudra apoi o bagam la frigider pana curatam fructele de mango.
  • Mangoul il curatam de coaja, iar pulpa o bagam in blender si facem un piure foarte fin.
  • Peste piureul de mango vom adauga gelatina foarte bine dizolvata (daca mai sunt inca vizibile granulele de gelatina, o topim usor pe baie de aburi inainte, sau incalzim doar 30 de secunde la microunde si omogenizam).
  • Dupa ce am mixat bine piureul de mango cu gelatina, incorporam si frisca si o lasam deoparte pana cand insiropam blatul (blatul il puteti taia inainte de a va apuca de mousse dar il insiropati exact inainte de al pune in cercul de torturi; daca lasati prea mult timp mouss-ul pe masa, s-ar putea sa se intareasca de la gelatina).

Ca sa va zic exact ordinea in care ar trebui sa lucrati, faceti asa:

  • Incepem sa asamblam tortul, (blaturile cu moussul de mango), apoi dupa ce am asamblat, dam la frigider si facem si moussul de mascarpone care il vom pune deasupra.
  • Asadar, luam o forma de tort cu inel detasabil, punem o foaie de blat insiropata, apoi turnam o treime din crema si nivelam bine, punem si adoua foaie, apoi a doua parte de crema si ultimul blat peste care turnam ultima treime de mousse de mango. Daca crema nu acopera ultimul blat, nu-i nici o problema, vom pune moussul de mascarpone deasupra.
  • Note: Daca vreti ca atunci cand scoateti tortul din inel, sa nu se vada blaturile, in momentul asamblarii, ori taiati blaturile de jur imprejur ca sa fie mai mici decat diametrul formei in care le-ati copt, ori il asamblati intr-o forma de 26 de cm, mai mare!

Bagam tortul la frigider si ne apucam de mousse-ul de mascarpone:

  • Punem gelatina la inmuiat in 60 ml apa calduta.
  • Topim ciocolata alba impreuna cu frisca lichida (sa nu fiarba!), apoi o lasam la racit la temperatura camerei. Cand are o temperatura suportabila la deget, adaugam gelatina si omogenizam.
  • Mixam putin mascarponele pana devine cremos (cateva secunde) apoi adaugam treptat ciocolata alba topita cu frisca. Omogenizam si turnam crema pana la nivelul superior al formei de tort, peste blaturile puse inainte.
  • Introducem in frigider si lasam tortul sa se intareasca cel putin 3 ore. (sau peste noapte daca aveti rabdare)

Cand s-a  racit bine putem sa ne apucam de glazura:

  • Punem o foaie de gelatina la inmuiat 10 minute.
  • Intr-o craticioara topim ciocolata impreuna cu frisca lichida (sa nu fiarba) si cand s-a racit putin (temperatura suportabila la deget) adugam gelatina si omogenizam.
  • O lasam sa se raceasca bine, pentru ca este destul de lichida.
  • Turnam glazura peste tort, dupa ce l-am scos din inel cu mare grija, (ideal ar fi sa-l puneti pe un gratar ca sa se scurga bine glazura) si apoi punem bomboanele de ciocolata deasupra (cat glazura este moale).
  • Floricica de mango am facut-o astfel, am curatat un mango, l-am taiat in doua, apoi l-am feliat foarte subtire si am facut un trandafir intercaland feliile de mango. Am lucrat pe o farfurie floricica, apoi am transferat-o cu un cutit pe tort.

Bagam tortul la frigider si ne apucam de ornamentele dreptunghiulare de ciocolata alba. Mentionez ca sunt optionale, deoarece tortul meu nu a iesit perfect din cercul detasabil, am decis sa fac acest artificiu de ornat.

  • Asadar, am topit ciocolata pe baie de aburi, am  masurat inaltimea tortului si am taiat 2 fasii de hartie de copt de inaltimea tortului.
  • Pe masa de lucru punem o hartie de copt mai intinsa pe care vom lucra. Am intins foarte bine ciocolata alba topita pe suprafata benzilor cu o paleta dreptunghiulara de nivelat apoi am marcat din loc in loc cat de late vreau sa fie. Le-am taiat apoi cu un cutit (cat ciocolata este inca moale) apoi le-am pus pe un fund de lemn in frigider pentru 5 minute sa se intareasca bine.

Scoatem tortul si decoratiunile din frigider si lipim dreptunghiurile de acesta cu ciocolata alba ramasa, topita. Lasam tortul in frigider pana in momentul servirii.

IMG_9867-horz

Ceea ce am realizat eu, este ca, tortul are gust mai bun daca il scoatem din frigider cu aprox. 15 minute inainte de a-l servi. Este foarte racoritor, nu este foarte dulce, asa ca gustati din creme si daca vi se pare ca nu e suficient de dulce, mai adaugati zahar pudra, nu tos!

Dupa 2-3 zile, e chiar mai bun :-), daca va rezista pana atunci!

IMG_9842

Pofta buna! este delicios!

Cake with mango mousse and white chocolate
 
Prep time
Cook time
Total time
 
Because I turned 30, I made a cake for my taste, elegant, striking and easy, with two creams, a mango mousse and mascarpone mousse and I wrapped in a white robe, to be my way smooth and spotless as this wonderful cake! Other words are useless ... with one statement, creams will feel more intense if the sponge cake will be white! Anyway is delicious,only if you want to impress visually you can do exactly as I created it! Or the cocoa sponge cake goes well with the mascarpone mousse! 😉
Author:
Serves: 8
Ingredients
  • Cake - diameter 24 cm (10 inch)
  • Sponge cake dough:
  • 6 eggs
  • 6 tablespoons sugar (180 gr)
  • 4 tablespoons full of flour (120 gr)
  • 2 tablespoons cocoa
  • Mango Mousse:
  • 400 grams of mango pulp (very ripe, about 4 mangoes)
  • 450 ml whipped cream
  • 5 tablespoons powdered sugar (or more to taste)
  • 25 g gelatin
  • 60 ml warm water
  • Mascarpone mousse:
  • 250 g mascarpone
  • 300 ml whipped cream
  • 150 g white chocolate
  • 10 grams gelatin
  • 60 ml warm water
  • Glaze:
  • 150 g white chocolate
  • 100 ml whipped cream
  • 2 g gelatin (one sheet)
  • Syrup:
  • 200 ml water
  • 200 gr sugar
  • 1 sachet vanilla sugar
  • rum (optional) 50 ml
  • For decoration:
  • half of sliced ​​mango
  • White Chocolate candies "Lindt" or Raffaelo
  • 150 g white chocolate for chocolate rectangles on the edges
Instructions
  1. It sounds complicated, but it is not so.
  2. First make the syrup, to have time to cool until the sponge cake is ready.
  3. Syrup: in a saucepan put together water and sugar and boil them until they are completely dissolved. Let it cool then add rum and vanilla.
  4. Sponge cake:
  5. Separate the eggs and, in a very clean and dry bowl, whip the egg whites until stiff. Add the sugar, spoon by spoon, mixing well after each addition.
  6. When sugar has melted, add yolks, one at the time, then flour mixed with cocoa (previously sifted) whisking from the bottom up.
  7. Bake the sponge cake in preheated oven at 180 º C, in a pan covered with parchment paper. It should be ready in about 20 -25 min. Do the toothpick test (but do not open the oven before 20 min.)
  8. When is ready, remove it from the pan and leave it on a rack to cool.
  9. Mango Mousse:
  10. Soak the gelatine in a cup of warm water (in 60 ml water)
  11. Make the whipping cream with 5 tablespoons powdered sugar then refrigerate it until you prepare the mangoes.
  12. Peel mangoes, crush them in the food processor then add dissolved gelatin and stir well (if there are still visible gelatin granules, heat it only 30 seconds in the microwave).
  13. After you mix well mango puree with gelatin, incorporate it into the whipped cream and set aside until we soak the sponge cake with the syrup.(it is better to cut the sponge cake before you mix the mango puree with the gelatin, and soak it right before you assemble the cake, after the mousse is ready)
  14. I will tell you the exact order you should work, so do the fallowing:
  15. Begin to assemble the cake, (put together the sponge cakes and mango mousse), after that put the cake into the fridge until you make the mascarpone mousse which we will pour it on the top of the cake.
  16. So, in a pan with removable ring, put the first layer of the sponge cake (soaked in syrup), then pour a third of the cream and level it well. Do this with the rest of the sponge cakes and the rest of mango mousse. If the last layer of the cream is not enough, that's OK, anyway we will have on the top mascarpone mousse.
  17. Put the cake into the fridge and start to make the mascarpone mousse:
  18. Soak the gelatine in 60 ml of warm water.
  19. Melt together the white chocolate with the heavy cream (do not boil!), then let it cool at room temperature. When it is warm enough for your finger, add the gelatin and stir well.
  20. Mix a little the mascarpone cheese until creamy (a few seconds) then, gradually add melted white chocolate with heavy cream. Pour the mousse homogenized on the top of the cake until the superior edge of the pan.
  21. Introduce the cake in the fridge and let it harden for at least 3 hours. (Or overnight if you have the patience).
  22. When is cool, we can make the glaze:
  23. Put a sheet of gelatin to soak for 10 minutes in a glass with warm water.
  24. In a saucepan melt chocolate with heavy cream (do not boil) and when is cool enough (finger temperature) add gelatin and stir well. Let it cool until thicken a little bit!
  25. Pour the glaze over the cake after you carefully removed the ring (ideal would be if you will put the cake on a rack to drain well the glaze) and then put the chocolate candies on top (when the glaze is still soft).
  26. The mango flower I did it like this: I cleaned a mango, I cut it in half, then I sliced it ​​very thin and I interpolated the slices in a rose shape. i worked the flower on a plate, then I transferred it with a knife on the cake.
  27. Put the cake in the fridge and start to make rectangular white chocolate decorations. I mention that they are optional, because my cake didn't come out perfect from the removable ring, I decided to do a trick for garnish.
  28. So I melted the chocolate on a steam bath, I measured the height of the cake and I cut two strips of baking paper with the height of the cake.
  29. On the your counter top put a parchment paper where you will work. Spread well melted white chocolate on the surface of the strips and level it well with a spatula (it should be tick enough, about 2-3 mm) then mark rectangles how wide you want them to be. Cut the rectangles with a knife (when chocolate is still soft) and then put the strips on a wooden board in the refrigerator for 5 minutes to harden well.
  30. Take the cake and the decorations out of the fridge and stick the white chocolate rectangles with melted white chocolate. Leave the cake in the refrigerator until you will serve.
  31. I realized that the cake tastes better if you leave the cake out of the fridge for at least 15 minutes to warm up a little.
  32. It is very refreshing, not too sweet, so taste the cream and if you find it's not sweet enough, add more powdered sugar in the mousse, not granulated!
  33. After 2-3 days, it's even better 🙂 if you survive until then!
  34. Enjoy it and take my advices!

 


Related Posts Plugin for WordPress, Blogger...

13 thoughts on “Tort cu mousse de mango si ciocolata alba/ Cake with mango mousse and white chocolate

  1. felicia
    March 31, 2013 at 8:51 pm

    AM SAVURAT CU MARE PLACERE SI CRED CA DESI MUNCESTI CEVA LA EL, MERITA SA TE DELECTEZI CU ASA CEVA !

  2. April 2, 2013 at 5:59 am

    Wow…ce fain arata! 😉

    1. Gabriela
      Gabriela
      April 2, 2013 at 3:04 pm

      Multumesc mult Miha! m-am “chinuit” mult sa-l fac 🙂

  3. April 3, 2013 at 7:55 am

    Este minunat.Pozele sunt foarte, foarte frumoase.Bravo!

    1. Gabriela
      Gabriela
      April 7, 2013 at 2:43 pm

      Multumesc mult Rocsy! pup

  4. April 8, 2013 at 6:44 am

    Ce frumos e tortul!! La multi ani, ai implinit o varsta tare frumoasa!!

    1. Gabriela
      Gabriela
      April 8, 2013 at 6:18 pm

      Multumesc Paula! 🙂 esti o scumpa!

  5. April 23, 2013 at 12:54 pm

    Eu de-abia acum am vazut minunea asta de tort.
    Supergustos si frumos. Imi place mult.
    Felicitari!

  6. May 19, 2013 at 6:44 am

    Fabulos!!!! Cred ca orice alte cuvinte nu-si au rostul…

    1. Gabriela
      Gabriela
      May 22, 2013 at 3:16 pm

      Cristina, multumesc din suflet!

  7. alexandra
    December 29, 2013 at 3:14 pm

    superb tort si imi imaginez ca exstraordinar de bun. Cand mai scrii retete incearca sa scrii totul in limba romana pentru ca nu toti inteleg limba italiana si se pierd in cuvinte :), pentru ca sunt destule…

  8. Lumi
    September 21, 2015 at 6:20 pm

    Am facut tortul dupa reteta ta si a iesit o bunatate! Singura nemultumire a fost ca a “transpirat” cat a stat la frigider si nu arata deloc bine deasupra din cauza aceasta. Stii cum as putea evita aceasta situatie data viitoare? Multumesc anticipat!

    1. Gabriela
      November 4, 2015 at 2:35 pm

      Banuiesc ca glazura a fost cam calda si a facut condens din cauza aerului rece din frigider. Trebuie lasata sa se raceasca sa fie la temperatura degetului sau chiar bagata un pic la frigider inainte de a o turna pe tort. Alta explicatie nu gasesc…Pupicei

Leave a Reply

Your email address will not be published. Required fields are marked *

Prove you are human! *

Rate this recipe: