a cake with a plant on top
Home Life Eating and Drinking White chocolate cake recipe

White chocolate cake recipe

Ingredients for sponge cake:

-3 eggs (at room temperature)
-65 g (1/3 cup) granulated sugar
-45 g (1/3 cup) flour
-1 teaspoon vanilla extract (or powdered vanilla)

Construction

• Start heating your oven to 180 degrees.

• Grease the base and sides of your clamped approximately 20cm round mold with softened butter (or margarine) and then turn it sideways to sprinkle a little flour in it and mix it all over, then turn it completely upside down and pour out more flour.

• Quickly beat the eggs, vanilla and sugar at room temperature in a whisk for about 3 minutes. It's going to have a white, fluffy foamy consistency.

• Add the flour in three times and after each time, feed the flour into the mixture with movements such as folding it from bottom to top with the spatula. (Be very gentle at this stage and never use whisks, whisks. Do not let the mixture fade.)

• After feeding the flour, pour the mixture into the mold you have prepared in no time. Flatten it and put it in the oven immediately.

• Bake and remove in the oven for 15-17 minutes. Leave to cool, while we prepare the white truffle.

Ingredients for white Truffle

-300 g (1+1/4 cup) cream
-350 g white chocolate (small little shredded)
-250 g mascarpone cheese

Construction

• Put the cream in a saucepan and leave on the stove until it boils. Then cover the boiling bottom and add the white chocolates, which you have chopped small. Mix the whisk with the chocolates until melted.

• Once cooled at room temperature, put it in the fridge and leave for about 1-2 hours until completely cool. (If you're in a hurry, you can put it in the freezer)

• When cool, put the mascarpone cheese and this mixture in a whisk. Beat for about 2-3 minutes until the cream fluffs.

• Pour this mixture over your sponge cake and flatten it and put it in the fridge.

• After cooling in the cupboard for at least 2 hours, first pass a knife around the edges and then gently and gently unsymmp it. Garnish according to the winter theme and serve slice by slice.

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