Cake
Description
The recipe won't take much time. I highly recommend trying this classic version of the "White Truffle" cake. The dessert turns out wonderfully delicious, aromatic, and sweet. The sponge cake pairs perfectly with the delicate cream. You can decorate the finished cake as you like, using whipped cream and fresh fruits or coconut flakes. Good luck! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Place the butter and white chocolate (50 grams) in a bowl over a water bath. Completely dissolve the chocolate in the butter, stirring constantly. Remove from heat and let cool.
- 2
Step 2
Mix sugar and eggs and place over a water bath. Beat the mixture with a whisk, dissolving the sugar.
- 3
Step 3
Remove the egg-sugar mixture from the heat. Beat with a mixer for 10-15 minutes. The mixture will thicken and increase in volume.
- 4
Step 4
Sift one-third of the flour into the egg mixture. Gently mix.
- 5
Step 5
Add half of the chocolate with the butter. Mix, then add another 1/3 of the flour. Mix again, add the remaining chocolate, and then add flour once more.
- 6
Step 6
Line a 24 cm mold with baking paper, pour the batter into the mold. Bake the sponge cake for 40 minutes at 200 degrees.
- 7
Step 7
Let the sponge cake cool.
- 8
Step 8
Prepare the cream. Soak the gelatin in cold water for 15 minutes beforehand. Heat the cream and add 150 grams of chocolate to it. Stir until the chocolate dissolves.
- 9
Step 9
Add the ricotta and mix until smooth.
- 10
Step 10
Set aside 2-3 tablespoons of the cream in another saucepan. Warm it there and mix in the gelatin, dissolving it completely. Then combine it with the remaining cream. Place the mixture in the refrigerator to thicken.
- 11
Step 11
Cut the sponge cake into three layers. Spread each layer with cream and assemble the cake.
- 12
Step 12
We decorate the finished cake with whipped cream and fresh fruits. Before serving, refrigerate for 2-3 hours.