Cake with white chocolate cream and kiwi

Name: Cake with white chocolate cream and kiwi - Madalina N.
Ingredients: Dough: 3 eggs 100 g sugar 1 teaspoon rum essence 70 g butter; melted 50 ml milk 100 g dark chocolate; melted 120 g flour 1 teaspoon baking powder a pinch of salt Cream: 200 ml liquid cream 400 g white chocolate; melted and cooled 140 g cream cheese 300 g kiwi; finely chopped

Dessert - Cake with white chocolate cream and kiwi by Madalina N. - Recipia

White Chocolate and Kiwi Cream Cake Welcome to the world of sweet delights! Today, I will share a cake recipe that will turn any occasion into a special moment: the White Chocolate and Kiwi Cream Cake. This dessert is not only a treat for the taste buds but also a true work of art on the plate, with a delightful contrast between creamy white chocolate and the acidity of fresh kiwi fruits. Get ready to amaze your guests with this refined cake, perfect for holidays, anniversaries, or simply to bring a smile to the faces of your loved ones! Total preparation time: 2 hours (30 minutes for the batter, 30 minutes for the cream, 1 hour for cooling and assembling) Number of servings: 8-10 Necessary ingredients: For the batter: - 3 large eggs (at room temperature) - 100 g sugar - 1 teaspoon rum essence - 70 g unsalted butter, melted - 50 ml milk - 100 g dark chocolate, melted - 120 g flour - 1 teaspoon baking powder - a pinch of salt For the cream: - 200 ml liquid cream (real, not aerosol) - 400 g white chocolate, melted and cooled - 140 g cream cheese (at room temperature) - 300 g kiwi, peeled and finely chopped For decoration: - Slices of kiwi and grated chocolate (optional) Nutritional information (per serving): - Calories: approximately 320 kcal - Fat: 20 g - Carbohydrates: 30 g - Protein: 4 g Helpful tip: Make sure all ingredients are at room temperature before starting to achieve a uniform texture for the batter and cream. Recipe history: White chocolate cakes are often associated with moments of indulgence and celebration. White chocolate, with its sweet and creamy taste, pairs perfectly with fresh fruits, adding a touch of freshness and acidity. Kiwi, with its vibrant green hues and slightly tangy taste, becomes the star ingredient that completes this cake, making it not only delicious but also visually appealing. Step by step: 1. Preparing the oven and baking pan: Preheat the oven to 180°C. Grease a round baking pan with a diameter of 18 cm with a little butter or oil, then dust it with flour, ensuring it is evenly coated. This step is essential to prevent the cake from sticking to the pan. 2. Preparing the batter: In a large bowl, beat the eggs with the sugar and rum essence using an electric mixer. Continue beating until the mixture becomes creamy and doubles in volume, about 5-7 minutes. Now, add the melted butter and milk, mixing gently. Then, incorporate the melted dark chocolate, being careful to keep it at a moderate temperature to avoid cooking the eggs. In another bowl, combine the flour, baking powder, and a pinch of salt. Sift the dry mixture into the wet mixture, stirring with a spatula to avoid lumps. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely in the pan, then transfer it to a cooling rack. 3. Preparing the cream: In a clean, cold bowl, whip the liquid cream until it becomes firm. In another bowl, combine the melted white chocolate and cream cheese. Mix until smooth. Then, gently fold the whipped cream into the white chocolate mixture using a spatula. This will add volume and an airy texture to the cream. 4. Assembling the cake: Once the cake has cooled completely, cut it into three horizontal layers. Place the first layer on a serving plate. Spread a layer of cream and sprinkle with chopped kiwi. Repeat this process with the other two layers, ensuring that the top layer is covered with cream and decorated with kiwi slices and, if desired, grated chocolate. 5. Cooling and serving: Let the cake chill in the refrigerator for at least 1 hour before serving. This resting time allows the flavors to meld and the cake to set, making it easier to cut. Serving suggestions: The White Chocolate and Kiwi Cream Cake is served cold, preferably after being chilled. It can be accompanied by a cup of freshly brewed coffee or a fragrant tea, which will perfectly complement the sweetness of the cake. Possible variations: If you want to experiment, you can replace kiwi with other fruits, such as strawberries or mango, which offer a different flavor and vibrant color. Additionally, for a more decadent cake, add a layer of berry jam between the layers for a contrast of flavors. Frequently asked questions: - Can I use milk chocolate instead of white chocolate? Yes, but the cake will be sweeter. Adjust the sugar amount according to personal preferences. - How can I make the cake vegan? Use flax eggs or applesauce to replace the eggs, and instead of butter, use coconut oil. Make sure the chocolate used is vegan. - How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days. Make sure it is covered to prevent drying out. Now you are ready to impress your family and friends with this fabulous cake! Whether it's for a birthday or a simple gathering, this White Chocolate and Kiwi Cream Cake will surely be the star of the table. Enjoy!

Ingredients

Dough: 3 eggs 100 g sugar 1 teaspoon rum essence 70 g butter
melted 50 ml milk 100 g dark chocolate
melted 120 g flour 1 teaspoon baking powder a pinch of salt Cream: 200 ml liquid cream 400 g white chocolate
melted and cooled 140 g cream cheese 300 g kiwi
finely chopped

Cake with white chocolate cream and kiwi

Ingredients

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