Recipe for six small cake rings, each 8 cm in diameter
Organic ingredients for the crispy biscuit base:
- 40 g Balleros Classic Hazelnut
- 40 g balleros pistachios in almond nougat
- 35 g brown sugar
- 75 g butter cookies
- 60 g butter
- 25 g crema almond
For the cheesecake:
- 370 g double cream cheese
- 125 g whole milk yogurt
- 85 g whipped cream
- 100 g fine granulated sugar
- 2 pkg of vanilla sugar
- 25 g lemon juice (~ 2.5 tbsp)
- Half a lemon zest
- 4 sheets of gelatin
For the chocolate decor:
- 70 g Labooko Rabbit Noir (or another dark chocolate from the Labooko series)
- An Easter bunny cookie cutter (not too filigree)
- 2 transparent leaf, firmer transparent sheets) or alternatively baking paper
For the mango layer:
- 350 g pieces of mango
- 20 g fine granulated sugar
- 10 g agar agar
Preparation of crispy biscuit base:
1. For the crispy biscuit base, roughly chop the balleros and put them together with the brown sugar in a bowl.
2. Put the butter biscuits in a freezer bag, squeeze out the air and break the biscuits into crumbs with a rolling pin or the underside of a small saucepan. Then add to the bowl with the other ingredients and stir.
3. Finally, melt the butter and crema almond in a saucepan over a low heat and stir with the dry ingredients.
4. Place the 6 cake rings on a tray covered with baking paper. Spread the biscuit mixture evenly in it, flatten it (e.g. with a tumbler) and let it solidify in the refrigerator.
Preparation of cheesecake:
1. For the cheesecake, put all the ingredients – with the exception of the gelatin – in a bowl and whip up something with the hand mixer.
2. Soak the gelatin in cold water for five minutes, squeeze out well and melt in a small saucepan over low heat (level 1).
3. Once it has melted, take a whisk and a tablespoon with you and add tablespoons for tablespoons of cream cheese cream to the gelatin. Stir in each tablespoon of cream very quickly and thoroughly with a whisk so that no lumps form.
4. If about a third of the cream is mixed with the gelatin, you have successfully “adjusted” the two masses – ie brought them to a similar temperature. Now there is no longer any risk of clumping and you can empty both masses together in a bowl.
5. Stir again briefly, spread evenly over your 6 molds and smooth down with a teaspoon.
6. Let it harden in the fridge for at least 3 hours.
Preparation of chocolate decor:
1. While the cheesecake is solid, we can prepare the chocolate bunny ears. To do this, chop the two Rabbit Noir tablets into small pieces, gently melt them over a water bath and temper them as specified here.
2. Then spread the chocolate thinly on the foils and let it dry slightly.
3. Warm the cookie cutter. The best way to do this is with a hair dryer or you can briefly put an empty pot on the stove to warm up & then place it upside down (with the bottom of the pot up) next to your chocolate plate to hold the cookie cutter on it from time to time.
4. Then cut out the chocolate bunnies. Do not be surprised that the chocolate plates cannot be cut out and picked up at the same time – at that point it was only a question of sticking the contours into the chocolate. Later, when the chocolate has cooled, you can lift up the entire plate and gently push out the chocolate bunnies.
5. Continue until the entire chocolate plate is cut out and warm up your cookie cutter every now and then if you notice that you can no longer get through the chocolate and push through the cookie cutter to the foil / worktop.
6. When you’re done, let the chocolate solidify in the fridge and then gently push out the chocolate bunnies (or break the chocolate around it).
7. Depending on which cookie cutter you use, it may happen that the chocolate does not completely separate from the narrow gaps. For my shape, this was the case, for example, in the area between the rabbit ears. But don’t worry, it doesn’t matter at all: Just take a small, sharp knife with you, heat it up – just like the cookie cutter – (so that the chocolate doesn’t break) and gently cut the contour you have cut out. Voilá – done!
8. Now put some kitchen roll in an airtight storage box, put the cut rabbit ears on it and keep it in the fridge for later.
Preparation of mango layer:
Since we prepare the fruit layer with fresh mango, we use agar agar (vegetable gelatin). Because fresh mango contains an enzyme that prevents conventional gelatin from solidifying. Incidentally, the use of agar agar is very simple – it is only important to know that it gels much faster than you are used to from other products. Therefore, only prepare the mango fruit layer when the cheesecakes have become firm enough that you can pour the mango puree on them. But enough theory, let’s get started:
Puree the mango and sugar first.
1. Then boil the 10 g Agar tine together with 100 ml water for two minutes (or prepare according to the package instructions).
2. Meanwhile, put the six cheesecakes out of the fridge and near the cooker. Also have a small ladle, a whisk and, if necessary, a spatula ready.
3. When the two minutes are up, stir the mango puree quickly under the agar agar using a whisk (this is similar to gelatin and cheesecake cream).
4. Then immediately spread over the six tarts and smooth out so that the puree does not begin to gell out in the pot.
5. Once this is done, place the tartlets in the fridge for a good two hours.
6. Then you can remove them from the cake rings. The best way to do this is to heat each cake ring individually with a hair dryer until the cake ring can be removed easily.
7. Now either serve immediately or keep in the refrigerator until the time of eating. Tip: Only put on the chocolate bunny ears just before serving, otherwise they could tip over.
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