Torta od bele cokolade i jagoda (White chocolate mousse and strawberry layer cake)

Do pre neki dan sam imala utisak da nam nailazi Bozic a ne Uskrs. Zima se bas oduzila, sve je bilo hladno i sivo i trebalo je nesto sto ce malo da unese zivosti u predpraznicne dane. Ova tortica je bila idelna za to.

Za biskvit:
100 gr. bele cokolade
125 ml. slatke pavlake
125 ml. jogurta
100 gr. secera
3 jaja
250 gr. brasna
1 kesica praska za pecivo
malo ruma i vanile
60 gr. putera

Krema:
500 ml. slatke pavlake
350 gr. bele cokolade
oko 500gr. jagoda
za dekoraciju slag ili ulupana slatka pavlaka

Priprema:

Ugrejte rernu na 170C.
Slatku pavlaku ugrejte do tacke kljucanja pa prelijte preko bele cokolade. Promesajte da se cokolada otopi. Prohladite pa u to dodajte jogurt.
Puter umutite penasto sa secerom, vanilom i rumom, pa dodajte jedno po jedno jaje. Naizmenicno dodajte prosejano brasno kome ste dodali prasak za pecivo i smesu od otopljene bele cokolade. Mutite kratko dok se smesa ne ujednaci.
Pecite u dva kalupa promera 25cm. koja ste oblozili pek papirom, dok se ivice biskvita blago ne zarumene.
































Za kremu, pavlaku ugrejte i prelijte preko bele cokolade dok se ne otopi. Ostavite par sati da se prohladi i malo ocvrsne pa umutite mikserom dok ne postane penasto.
Redjajte biskvit, polovinu kreme po njoj poredjajte narezane jagode, drugu polovinu kreme i opet biskvit. Dekorisite slagom i jagodama :)
Da bi vam jagode na torti duze ostale sveze i da bi bile lepe i sjajne, nakon sto ih poredjajte ih lagano cetkicom premazite sa malo dzema.


For the biscuits:


100 gr. White chocolate

125 ml. heavy whipping cream

123 ml. kefir

100 gr. Sugar

3 eggs

250 gr. Flour

1 envelope baking powder

60 gr. Butter

tablespoon of rum and vanilla



Filling:

500 ml. heavy whipping cream

350 gr. White chocolate

500 gr. Strawberries

For decoration: heavy whipping cream and strawberries

For the biscuit, warm up heavy whipping cream, add chopped white chocolate and mix until melted. Cool, and add kefir.

Mix butter with sugar until fluffy, add vanilla, rum, eggs.

Add flour with baking powder, alternating with white chocolate ganache. Mix lightly and divide into 2 baking pans (25 cm. each). Bake at 170C.


For the filling, make white chocolate ganache, and cool for few hours. Mix until fluffy. Don’t over mix, or you will have butter with white chocolate!

Spread the filling on the biscuit, layer it with strawberries, and cover with another layer.

Decorate and enjoy :)