This cake is a old recipe, but it has been several years since I last played with the recipe. Now it gets a well-deserved update.
The biscuit adds a good crunch, the creamy truffle has become cheesecake-like and a bit jelly to finish. Basically a good composition of different textures and tastes.
For the jelly I have chosen to use raspberry cordial, since I actually only needed the juice and not the fruit itself.
WHITE TRUFFLE CAKE WITH LIQUORICE
135G OATMEAL BISCUITS
75 G BUTTER
1 TBSP. SUGAR
Blend the biscuits with butter and sugar until it looks like wet sand.
Press the biscuits into an 18 cm springform, with the bottom is lined with baking paper and the sides are lined with a cake plastic.
Chill it until the base has set and become firm.
200 G WHITE CHOCOLATE
1½ DL HEAVY CREAM 38%
200 G FROMAGE FRAIS
2 TSP. SALTY LIQUORICE POWDER
Pour the cream into a pot and bring to a boil, while stirring constantly so that it does not burn.
Turn down the lowest setting and add chocolate, broken into smaller pieces.
Stir until everything has melded into a cohesive mixture.
Remove the pot from the heat and add fromage frais and liquorice powder.
Pour the mixture over the biscuit base and refrigerate it for 2-3 hours until the filling has set.
1DL RASPBERRY CORDIAL
2 SHEETS GELATINE
Soak the gelatine in cold water for 5-10min.
Heat 1/2 dl of cordial in a pan.
Squeeze the water out of the gelatine and melt it in the cordial.
Stir in the rest of the juice and pour the liquid into a jug, this makes it easier to distribute in the mould.
Pour the liquid into a silicone mould (placed on a cutting board to make it easier to move) with 3-cm hemispheres. Place the mould in the fridge until the gel sets.
To loosen the hemispheres from the mould, cut with a knife around the edge and dip the mould into hot water, then they can be more easily pushed out of the mould.
Just before serving the cake, loosen it from the spring mould.
Remove the plastic from the sides of the cake, by passing a knife between cake and plastic. Then you can gently transfer the cake to a dish by pulling the baking paper towards the dish.
Decorate with jellies and fresh fruit.