Curd cakes "I love you baby!"

Combination of chocolate, cream-curd cream, fine note of mango and raspberry — that's my description of this tasty and delicate cake!

Preparation

Grind cookies with butter and cocoa in blender.

Spread at bottom of paper molds in forms for muffins and bake in heated to 180 ℃ oven for 10 min. Cool it.

Mix curd, Philadelphia, vanilla and powdered and divide into 2 parts.
Add in first mango puree and pre-soaked in cold water, squeezed and dissolved in 50 ml hot cream gelatin, stir well.
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Spread in molds. Put in the fridge for 15 min.

Sprinkle mango layer with pistachios.

Heat cream (20 ml of 50) to 90 ℃ and dilute in it presoaked in cold water and squeezed gelatin, add in second part of curd cream, stir well.
Heat cream, put in it pieces of chocolate, stir will smooth, add to cream and stir well.
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Spread cream over pistachios, smooth and put in the fridge for 15-20 min.

raspberry jelly:
Heat 3 tbsp of puree and dilute in it presoaked in cold water and squeezed gelatin, stir well and put in the fridge for 10 min, to thicken jelly a bit.
Pour cakes with jelly and put in the fridge, to cool it well.

Right before serving, remove cakes from paper molds, decorate with raspberry and mint.

Try it!

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