WHITE CHOCOLATE LEMON AND STRAWBERRY TORTE

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Versión en Español

It's too hard to describe something really good and this white chocolate tart is fabulous! Just know how amazing it is who tried and felt the reticent flavor of lemon and the strawberry pieces in the white chocolate mousse filling. Citric on the right manner, sweet with no excesses. When you cut the tart you already know how the dough is soft and moist. On the mouth the piece dissolve by itself, bringing to mind something never tried. This tart is just like that, it's impossible describe and eat just two slices.

Repeat dough 2 times

5 eggs

1/2 tsp salt

200g sugar

240g flour

1 tbsp baking powder

50g melted butter

Syrup

50ml lemon juice

80ml water

2 tbsp sugar

Filling

500g white chocolate

700g heavy cream

Grated rind of 1 lemon

3 egg whites

1/2 tsp salt

500g strawberry

Frosting and Decoration

50g chantilly mix to whip

Cashew nut diced

170g white chocolate curls

Grape

Raspberry

Strawberry

Granny Smith apple

Directions

Preheat the oven to 180˚C. Cover a round springform pan with waxed paper. Sift flour and baking powder.

Beat the eggs with salt for 10 minutes, gradually add sugar, always beating. Gently fold flour and baking powder with a spatula. Fold in melted butter. Spoon the mixture into the pan and bake for about 50 minutes. If the cake's center isn't baked and the borders are golden brown, decrease the oven temperature.

Syrup

Mix together the lemon juice, water and sugar. Reserve.

Filling

Place 200g heavy cream and white chocolate broke into pieces in a double boiler. Heat, stirring until is completely melted. Remove pan from heat and reserve. Whip 500g heavy cream with the grated rind of lemon, until just holding to shape. Fold in the heavy cream and chocolate melted, it's not necessary be completely blended. Beat the egg whites in soft peaks, add salt and beat a little more. Beat in sugar until is stiff. Fold in the cream, carefully, until is not completely blended. Slice the strawberries and reserve.

To finish

In the same round pan, cover with a plastic, leaving a little out of the pan, this process "evita" the filling comes out of the layer and the plastic helps to remove the cake from pan. Place one cake and sprinkle with syrup. Fill with mousse and sprinkle the sliced strawberries. Place the other cake sprinkle with syrup. Let to chill in freezer, but don't leave in for more than 1 hour to not freeze. Remove the cake from pan and place on the plate that will be served. Whip the chantilly and cover the cake. Press the white chocolate curls onto the sides and cashew nut over the cake. Decorate with fruits. Let to chill on fridge.

Cook's tip: Eat this tart on the day of filling. The dough can be baked before, but the filling and frosting must be prepared on the day that will be served.

Serve: 30 slices.