White Truffle Cake
by Editorial Staff
Delightfully delicious and beautiful White Truffle cake will decorate any festive event. The biscuit is very tender and soft, and the creamy cream with white chocolate and ricotta melts in your mouth.
Cook: 3 hour
Servings: 7-8
Ingredients
- Flour – 130 Grams
- Eggs – 6 Pieces
- Starch – 1 Art. the spoon
- Sugar – 160 Grams
- Butter – 50 grams
- White chocolate – 50 grams (+ 150 grams for cream)
- Baking powder – 1 teaspoon
- Cream – 250 Milliliters
- Ricotta – 250 Grams
- Gelatin – 4 Grams
Directions
- Put butter and white chocolate (50 grams) in a water bath. Completely dissolve the chocolate in the butter, stirring constantly. Remove from heat, leave to cool.
- Mix sugar and eggs and put in a water bath. Beat the mass with a whisk, dissolving the sugar.
- Remove the egg-sugar mass from the heat. Beat with a mixer for 10-15 minutes. The mass will thicken and increase in volume.
- Sift 1/3 of the flour into the egg mass. Mix gently.
- Add half of the butter and chocolate. Mix, add another 1/3 of the flour. Mix again, add the rest of the chocolate and flour again.
- Cover the mold (24 cm) with baking paper, pour the dough into the mold. We bake the biscuit for 40 minutes, temperature 200 degrees.
- Cool the biscuit.
- Let’s prepare the cream. Pre-soak the gelatin in cold water for 15 minutes. Heat the cream and put 150 grams of chocolate in it. Dissolve the chocolate while stirring.
- Add ricotta, stir until smooth.
- 2-3 tablespoon put the cream in another saucepan. There we heat and mix with gelatin, completely dissolving it. Then mix with the rest of the cream. We remove the mass in the refrigerator to thicken.
- Cut the biscuit into three cakes. We grease each cake with cream and form a cake.
- Decorate the finished cake with whipped cream and fresh and fruit. Before use, put in the refrigerator for 2-3 hours.
Bon Appetit!
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