White Truffle Cake (Tartufo Bianco)
Baking and Desserts | European cuisine
⏳ Time
8 hours + 3 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
White Truffle Cake (Tartufo Bianco)
Ingredients
- Farm fresh eggs - 6 pieces
- Potato protein - 1 tablespoon
- Sugar - 6.7 oz
- Butter - 1.8 oz
- White Chocolate - 7.1 oz
- Baking Powder - 1 teaspoon
- Wheat Flour - 4.6 oz
- 10% cream - 17 fl oz
- Semi-soft cream cheese - 9.9 oz
- Gelatin - 0.2 oz
Step by Step guide
Step 1
Melt the butter with the white chocolate in a water bath, stirring until completely melted. Mix and let cool.
Step 2
In a large bowl, crack the eggs, add sugar (50 g), place over a water bath, and lightly whisk with a whisk until the sugar dissolves and the mixture becomes slightly warm.
Step 3
Then remove the bowl from the water bath and continue whisking the eggs with sugar using a mixer at maximum speed for 15 minutes; the mixture should significantly increase in volume. A finger mark should remain.
Step 4
Sift 1/3 of the flour into the whipped eggs and very gently mix with a whisk, using an up-and-down motion.
Step 5
Then add half of the chocolate and butter mixture (25 g) and mix gently again. Sift another 1/3 of the flour into the batter, mix, then add the remaining chocolate (25 g), mix, and finally add the last part of the flour. The mixture should remain as fluffy as at the beginning of whisking.
Step 6
Line the bottom of a 24 cm diameter cake pan with parchment paper. Pour the batter into the pan and bake at 180-392°F for 35-40 minutes (TAKE INTO ACCOUNT THE CHARACTERISTICS OF YOUR OVEN). Do not open the oven for the first 15-20 minutes. Check readiness with a wooden skewer.
Step 7
Let the finished sponge cool slightly in the pan, then carefully remove it and leave it for a few hours to cut evenly later.
Step 8
For the cream: soak gelatin (4 g) in cold water for 10-15 minutes. Heat the cream (250 g) (do not boil), add the chocolate (150 g) to the hot cream. Stir until the chocolate is dissolved.
Step 9
Add the cream cheese to the cream with chocolate and mix until smooth. The cream will not be thick.
Step 10
Set aside a few tablespoons of the cream in another saucepan, gently heat it, and add the gelatin, stirring until completely dissolved. Mix with the remaining cream. Place the cream in the refrigerator until thickened.
Step 11
Cut the sponge into 3 layers. Spread cream between the layers.
Step 12
For the frosting, whip the cream (250 g) with sugar (30 g), add the melted gelatin (3 g).
Step 13
Decorate as desired and according to your skill.
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