White Chocolate Cake

Baking and Desserts | European cuisine

⏳ Time

1 hour 5 minutes

🥕 Ingredients

🍽️ Servings

Description

White Chocolate Cake

Ingredients

Whole egg - 2 pieces
White porous chocolate - 6 oz
Egg white - 2 pieces
Sugar - 2.6 oz
Wheat Flour - 2.6 oz
Chopped almonds - to taste
Baking Powder - 1 tablespoon
Vanilla salt - 1 tablespoon
20% Sour Cream - 3.5 oz

Step by Step guide

Step 1

Beat the egg yolks with sugar and vanilla sugar until fluffy and creamy. At first, it will look crumbly, but it will eventually transform into the desired consistency. While whipping, melt one bar of chocolate in a double boiler (to prevent the chocolate from seizing, make sure to stir constantly). Pour the melted white mixture into the egg yolk cream, add the sour cream, and whip everything together once more.

Step 2

Add flour and baking powder to the cream. This time, instead of beating, mix gently with a spoon, folding from the bottom up, similar to how you would with egg whites. The egg whites should be whipped to stiff peaks and then gradually folded into the batter.

Step 3

Pour the batter into a baking pan lined with parchment paper greased with oil, spread it evenly, and bake at 356°F for 40-45 minutes.

Step 4

Once the cake is ready, let it cool in the pan for a while before transferring it to a plate or a wire rack. For the topping, melt 70 grams of chocolate again using a double boiler, and drizzle it over the cake. While the chocolate is still warm and not set, sprinkle with almond flakes. Finally, let it cool completely in the refrigerator.