White Christmas Truffle Cake
A delightful dessert featuring layers of fluffy sponge cake topped with a creamy white chocolate truffle topping, perfect for festive celebrations.
Ingredients
Cake Ingredients
- 3 pieces eggs Fresh eggs are recommended for better flavor.
- 1/3 cup sugar Granulated sugar.
- 1/3 cup flour All-purpose flour.
- 1 tsp vanilla extract Provides a warm, comforting flavor.
Topping Ingredients
- 1 1/4 cups double cream/heavy cream Use full-fat for best results.
- 12 oz white chocolate, chopped High-quality white chocolate is recommended.
- 9 oz mascarpone or full-fat cream cheese Mascarpone provides a richer flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Butter and dust an 8-inch springform pan with flour.
- In a mixing bowl, combine the eggs, sugar, and vanilla extract and beat until foamy.
- Sift the flour into the egg mixture and gently fold it in.
Baking
- Pour the batter into the prepared pan and bake for 15-17 minutes, until golden and a toothpick comes out clean.
- Remove from the oven and cool on a wire rack.
Making the Topping
- In a saucepan, bring the heavy cream to a gentle boil, then pour it over the chopped white chocolate in a bowl and let sit for a minute.
- Whisk the mixture until smooth, then allow it to cool slightly.
- Add the mascarpone or cream cheese and whisk until fully incorporated.
Assembling the Cake
- Line the sides of the springform pan with parchment paper and place the cooled sponge back inside.
- Pour the truffle topping over the cake and chill for at least 2 hours in the refrigerator.
Serving
- Carefully release the cake from the springform pan and remove parchment paper.
- Garnish as desired, and serve chilled.
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Notes
For best results, use fresh ingredients and ensure everything is at room temperature before starting. Consider garnishing with powdered sugar or fresh berries before serving.