Cake with vanilla cream and white chocolate

The cake base and chocolate cream are essential components of a delicious cake that should be prepared a day in advance to allow the flavors and textures to settle. We start by preparing the base. It is important to carefully separate the eggs, ensuring that no yolk gets into the egg whites, as the egg whites need to be beaten well to achieve a fluffy texture. In a large bowl, we beat the egg whites with a pinch of salt until they become foamy, then gradually add the sugar, continuing to mix until it completely dissolves and we achieve a firm foam.

Once the sugar is incorporated, we add the yolks, one at a time, mixing well after each to ensure they blend perfectly. The next step is to prepare the dry ingredients: the baking soda is quenched with a little vinegar or lemon juice, and then we add it along with the flour and cocoa to the egg mixture. It is essential to gradually pour these ingredients in, mixing with a spatula to avoid lumps and achieve a smooth batter. Finally, we add the rum and vanilla, adjusting the quantity according to personal preferences, and incorporate the oil, which will give the base a pleasant moisture.

We pour the mixture into a springform pan lined with parchment paper and place it in the preheated oven, allowing it to bake for about 40 minutes, or until it passes the toothpick test. While the base cools, we can prepare the white chocolate cream. In a saucepan, we combine the liquid cream with pieces of white chocolate and heat them over low heat, stirring constantly until the chocolate completely melts. After obtaining a homogeneous mixture, we let it cool, then transfer it to the refrigerator for 5-6 hours or ideally until the next day.

For the vanilla cream, in a pot, we put the flour, sugar, a few tablespoons of milk, and vanilla, mixing gently. We heat the remaining milk until it starts to boil, then pour it into the pot with the dry ingredients, whisking until the cream thickens. We let the cream cool, stirring occasionally to prevent a crust from forming. Once the chocolate cream has cooled, we mix it until it becomes airy foam. Then, we add 3-4 tablespoons of the chocolate cream to the vanilla cream, gently mixing to create a uniform texture.

For assembly, we cut the base into three equal layers. On a platter, we place the first layer of the base, generously soaking it with hot coffee. Then, we add half of the vanilla cream, spreading it evenly. We place the second layer of the base, soaking it in the same way, then add the remaining vanilla cream. The last layer of the base will also be soaked, and on top, we pour the white chocolate cream, giving the cake an elegant appearance. Finally, we decorate the cake with whipped cream and chocolate, personalizing it according to everyone’s preferences. The cake is now ready to be enjoyed, bringing joy to any special occasion!