White Chocolate Cake

This is not to say that this cake is easy to make, of course, you have to sweat. The end result is a wonderful, beautiful and incredibly delicious cake. Make yourself a holiday!

Cook: 2 hour

Servings: 10

Ingredients

• Sugar – 3 Cups (for cakes)
• Butter – 220 grams (for cakes)
• Low-fat cream – 1/2 Cup (for cakes)
• Lemon (zest) – 1 Piece (for cakes)
• Flour – 3 Cups (for cakes)
• Baking powder – 1 teaspoon (for cakes)
• Salt – 1/2 Teaspoon (for cakes)
• Buttermilk – 1 Glass (for cakes. Buttermilk is replaced with low-fat kefir, yogurt, milk whey.)
• Eggs – 3 Pieces (for cakes)
• Vanilla sugar – 2 Teaspoons (for cakes)
• Almond extract – 1 Teaspoon (for cakes, you do not need to add)
• Egg whites – 3 Pieces (for cakes)
• A jar of your favorite jam (200 g) – 1 Piece (for the filling, I recommend fig)
• Brandy – 1/4 Cup (for filling, you don’t need to add)
• Egg whites – 10 Pieces (for butter cream)
• Sugar – 2 1/2 Cups (for butter cream)
• Butter – 550 grams (for butter cream)
• White chocolate – 220 grams (for glaze)
• Fat cream – 1/2 Cup (for glaze)

Directions

1. Preheat oven to 180 degrees. Line three identical baking dishes with parchment. Beat with a mixer or using a food processor 220 g of room temperature butter, zest of one lemon, half a glass of low-fat cream and 3 cups of sugar until firm and smooth.

   

2. Sift 3 cups flour into a bowl, add a teaspoon of baking powder and 1/2 teaspoon of salt. Stir.
3. Whisk separately three egg yolks, buttermilk, vanilla sugar and almond extract.
4. Beat three proteins with a pinch of salt until peaks. Mix flour and butter mass, then add proteins, mix again until a homogeneous dough is obtained.
5. Spread the dough evenly over the three tins and bake in a hot oven for 20 minutes. Check the readiness of the cakes with a wooden toothpick. Select the finished cakes from the mold and cool.
6. To prepare the filling with which we will grease the cakes, put the jam in a saucepan, heat until it becomes liquid, add brandy, heat for a couple of minutes and remove from heat. Pass through a sieve to remove seeds and cool. You can not do all this, but simply grease the cakes with your favorite jam, jam or grated berries with sugar.
7. For buttercream in a saucepan, combine 10 egg whites and 2.5 cups sugar. Dissolve the sugar in the proteins, stirring, over low heat, the temperature of the mixture should not exceed 60-70 degrees. Once the sugar has melted, remove from heat and beat the whites until stiff peaks. It can take about 15 minutes, so you have to work hard. As soon as the mass has cooled, start adding butter at room temperature, whisking at a slow speed. This part of the preparation will also take time.
8. In general, for the preparation of butter cream, I advise you to leave the mixer and go about your business for 15-20 minutes. And only then start assembling the cake. So, we grease the first cake with cream, then with the filling.

   

9. With the second we do the same. And we grease the last cake only with cream, we also coat the sides of the cake with it.
10. Warm half a glass of cream to bubbles, fill it with chopped white chocolate and stir until dissolved. Pour the resulting mass on our cake. It remains only to cool the cake and serve.

Bon appetit!

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