White chocolate cream is a delight that combines the smoothness of chocolate with the airy texture of whipped cream, creating an unforgettable culinary experience. Start by preparing the gelatin, which you will hydrate for 10 minutes in cold water. This is an essential step to obtain a perfect cream with the desired consistency. In the meantime, heat the cream for the whipped cream in a double boiler, ensuring that the temperature is warm enough to melt the chocolate but not boiling. Once the cream is warm, add the chopped white chocolate and stir continuously until you achieve a homogeneous and smooth mixture. Let it cool slightly.
Dissolve the hydrated gelatin over low heat, either in a double boiler or in the microwave, being careful not to reach the boiling point to preserve the properties of the gelatin. Once the gelatin is completely dissolved, incorporate 1-2 ladles of the cooled white chocolate mixture, mixing well to uniform the composition. This will help temper the gelatin, preventing lumps from forming. Then, pour the dissolved gelatin over the rest of the white chocolate mixture and stir again very well. Now it’s time to let the cream chill in the refrigerator, where it will sit for at least an hour to set.
For the base, start by mixing the egg yolks with 100 g of sugar until you obtain a fluffy cream, and the sugar is completely dissolved. Gradually add the milk and oil, continuing to mix until homogeneous. In a separate bowl, beat the egg whites with a pinch of salt until frothy. Then, add the remaining sugar in three additions, continuing to mix until you obtain a stiff and shiny meringue. This is the perfect base for a fluffy cake. Pour the egg white mixture over the yolk mixture, gently folding it in. Add the sifted flour along with the baking powder and incorporate it delicately using a spatula.
Pour the batter into a baking tray lined with parchment paper and level it. Bake in a preheated oven at 180 degrees for about 20-25 minutes, performing the toothpick test to check if the base is baked. Once the base is ready, remove it and let it cool on a rack, then cut it in half horizontally.
For the second base, beat the egg whites with a pinch of salt, gradually adding the sugar until you obtain a shiny meringue. Incorporate the coconut and sifted flour with the baking powder, mixing gently. Pour the mixture into a lined tray and bake under the same conditions as the first base. After it has cooled, assemble the cake: soak the first half of the base with coconut liqueur, add 1/3 of the chocolate cream, then the second base, soaked as well, and continue with the chocolate cream and the last half of the base. On top, sprinkle coconut. Let the cake chill for at least 4 hours, ideally overnight, to set. Serve sliced or cut with a round stainless steel ring and keep the rest in the refrigerator. This cake will surely be a hit at any table!
Dissolve the hydrated gelatin over low heat, either in a double boiler or in the microwave, being careful not to reach the boiling point to preserve the properties of the gelatin. Once the gelatin is completely dissolved, incorporate 1-2 ladles of the cooled white chocolate mixture, mixing well to uniform the composition. This will help temper the gelatin, preventing lumps from forming. Then, pour the dissolved gelatin over the rest of the white chocolate mixture and stir again very well. Now it’s time to let the cream chill in the refrigerator, where it will sit for at least an hour to set.
For the base, start by mixing the egg yolks with 100 g of sugar until you obtain a fluffy cream, and the sugar is completely dissolved. Gradually add the milk and oil, continuing to mix until homogeneous. In a separate bowl, beat the egg whites with a pinch of salt until frothy. Then, add the remaining sugar in three additions, continuing to mix until you obtain a stiff and shiny meringue. This is the perfect base for a fluffy cake. Pour the egg white mixture over the yolk mixture, gently folding it in. Add the sifted flour along with the baking powder and incorporate it delicately using a spatula.
Pour the batter into a baking tray lined with parchment paper and level it. Bake in a preheated oven at 180 degrees for about 20-25 minutes, performing the toothpick test to check if the base is baked. Once the base is ready, remove it and let it cool on a rack, then cut it in half horizontally.
For the second base, beat the egg whites with a pinch of salt, gradually adding the sugar until you obtain a shiny meringue. Incorporate the coconut and sifted flour with the baking powder, mixing gently. Pour the mixture into a lined tray and bake under the same conditions as the first base. After it has cooled, assemble the cake: soak the first half of the base with coconut liqueur, add 1/3 of the chocolate cream, then the second base, soaked as well, and continue with the chocolate cream and the last half of the base. On top, sprinkle coconut. Let the cake chill for at least 4 hours, ideally overnight, to set. Serve sliced or cut with a round stainless steel ring and keep the rest in the refrigerator. This cake will surely be a hit at any table!
Ingredients
White chocolate cream: -6 sheets of gelatin (10 g) -700 ml whipping cream -800 g white chocolate, grated / chopped Blat 1: -3 eggs, at room temperature -100 g + 100 g sugar -100 ml milk -100 ml oil -200 g flour -1 packet baking powder (10 g) -1 pinch of salt Blat 2: -5 egg whites, at room temperature -1 pinch of salt -150 g sugar -150 g coconut flakes -2 tablespoons flour -½ packet baking powder (5 g) -almond / vanilla / rum essence Syrup: -coconut liqueur or syrup made (water + sugar + vanilla)