Dessert cake with white chocolate cream

White Chocolate Cream Cake – A Delight for the Holidays

The white chocolate cream cake is a refined and easy-to-make dessert, perfect for celebrating special moments with loved ones. This recipe was inspired by a recent anniversary, where I wanted to bring a smile to the little one's face. In search of a themed cake, I arrived at a combination of white and sweets, which reminded us of childhood tales. I invite you to discover together with me how to create this delicious cake that will turn any occasion into a memorable moment.

Preparation Time:
- Preparation: 1 hour
- Baking: 30 minutes
- Total: 1 hour 30 minutes
- Servings: 10-12

Ingredients:

*For the Cake Base:*
- 6 large eggs
- 6 tablespoons of sugar
- 3 tablespoons of oil
- 6 tablespoons of flour
- 1/2 teaspoon of baking powder
- 2 packets of vanilla sugar

*For the Cream:*
- 400 g of white chocolate
- 400 ml of whipping cream

*For the Syrup:*
- 100 ml of milk
- 50 g of sugar
- 40 g of coconut

*For Raffaello Candies:*
- 250 g of powdered milk
- 100 g of powdered sugar
- 40 g of coconut + remaining coconut from syrup
- 100 g of butter

Preparation:

1. Preparing the Cake Base:
Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a glossy meringue-like foam.

In another bowl, mix the yolks with the oil until it becomes a fine cream. Gently fold the yolk mixture into the egg white foam with a spatula, from bottom to top. Finally, add the flour mixed with the baking powder, homogenizing the mixture without making it too liquid.

Pour the mixture into a 24 cm baking pan lined with parchment paper, and bake at medium heat (180°C) for 30 minutes. Check with a toothpick to see if it is baked – it should come out clean. Remove the cake from the oven and let it cool on a rack.

2. Preparing the Cream:
Break the white chocolate into small pieces and place it in a bowl. Add the whipping cream and heat over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture reaches a boiling point, remove it from the heat and mix well.

Let the cream cool, then refrigerate for a few hours, ideally overnight. The next day, take the cream out of the fridge and whip it until fluffy and airy.

3. Preparing the Syrup:
In a small saucepan, combine the milk with the sugar and coconut. Place the mixture over medium heat and let it boil for a few minutes until the coconut swells. Remove from heat, let it cool, and strain the syrup through a fine sieve.

4. Preparing the Raffaello Candies:
In a bowl, mix the powdered milk with the powdered sugar, coconut, and softened butter. If the mixture is too thick, you can add a few tablespoons of whipping cream or reduce the amount of powdered milk. Shape small balls from the mixture and roll them in coconut.

5. Assembling the Cake:
After the cake base has cooled, cut it into three equal parts. Soak each layer with the coconut syrup. Divide the cream into two parts and spread it between the layers, ensuring it is evenly distributed.

Finally, cover the cake with whipped cream, decorate with coconut, and place the Raffaello candies on top. The cake will look spectacular and will surely be a hit among guests.

6. Serving and Variations:
This white chocolate cream cake is delicious served alongside a cup of coffee or aromatic tea. You can add a splash of almond essence to the cream for an extra flavor or replace the white chocolate with dark chocolate for a more intense version.

Practical Tips:
- It is recommended to prepare the cream a day in advance so that it has time to set and become fluffy.
- Pay attention to the oven temperature; even baking is essential for a well-risen cake base.

Nutritional Information:
This cake is a delicacy that, unfortunately, does not stand out for low calories. Each serving contains approximately 350-400 calories, but it is worth every bite for its divine taste. It is rich in carbohydrates and fats, but also in vitamins from the eggs and nutrients from the coconut.

Frequently Asked Questions:
- Can I use milk chocolate instead of white chocolate?
Yes, you can replace white chocolate with milk chocolate for a sweeter version.

- How can I make the cake less sweet?
Reduce the amount of sugar in the syrup and use high-quality white chocolate, which has a more intense flavor.

- What can I use instead of coconut?
If you don’t like coconut, you can try using ground almonds for a different taste.

The white chocolate cream cake is more than just a simple dessert; it is a culinary experience that combines textures and flavors, creating unforgettable moments. So, put on your apron and get ready to delight your taste buds with this delicious recipe!