White chocolate and lemon ganache cake

Name: White chocolate and lemon ganache cake
Ingredients: 5 eggs; 150 g sugar; 1 g salt; 150 g flour; 5 g baking powder; 4 tbsp sugar; 100 ml water; 1 tbsp lemon juice; 200 g white chocolate; 175 ml whipping cream; 250 g mascarpone; 1 medium lemon (zest and juice); 5 ml vanilla extract; 150 g raspberries; 270 g dark chocolate with 55% cocoa; 350 ml whipping cream; 50 g chocolate; 40 g decorative chocolate candies

Dessert - White chocolate and lemon ganache cake by Lorelei P. - Recipia

The white chocolate and lemon ganache cake has three syrup-soaked sponge layers, raspberries between the layers and a smooth dark chocolate coating. The mascarpone cream with lemon zest gives it a slightly tangy flavor, and I serve it cold in thin slices, almost like a chocolate fruit cake. Prep: 45 minutes. Cook: 61 minutes. Rest: 260 minutes. Total time: 366 minutes. Serves: 12. Approximately 640 kcal and 9 g protein per serving.

Ingredients

For the sponge

5 eggs
150 g sugar
1 g salt
150 g flour
5 g baking powder

For the syrup

4 tbsp sugar
100 ml water
1 tbsp lemon juice

For the white ganache cream

200 g white chocolate
175 ml whipping cream
250 g mascarpone
1 medium lemon (zest and juice)
5 ml vanilla extract
150 g raspberries

For the chocolate cream

270 g dark chocolate with 55% cocoa
350 ml whipping cream

For decoration

50 g chocolate
40 g decorative chocolate candies

Preparation

1. Line a 20 cm round cake pan with baking paper and preheat the oven to 180°C for 15 minutes. 2. Beat the whole eggs with the sugar and 1 g salt on high speed for 20-25 minutes, until the foam has tripled in volume and the mixer trails remain on the surface. Mix the flour with the baking powder and fold it in with a whisk in two batches. 3. Pour the batter into the pan, level it and tap the pan lightly on the table. Bake for 35 minutes, until a toothpick inserted into the sponge comes out clean. 4. Leave the sponge to cool in the oven for 60 minutes. To make the syrup, boil the water with the sugar and lemon juice for 3 minutes, until the sugar dissolves, then leave it to cool for 20 minutes. 5. Heat 175 ml whipping cream for 3 minutes, until almost boiling. Take the pan off the heat, add the white chocolate broken into pieces and stir until melted. Put the pan in the freezer for 30 minutes, until the mixture firms up. 6. Beat the white ganache until fluffy. Fold in the mascarpone, lemon juice and zest, and vanilla, then chill the cream for 30 minutes. 7. In a double boiler, heat 350 ml whipping cream with the dark chocolate broken into pieces, stirring for 5 minutes, until the chocolate melts. Refrigerate the cream for 120 minutes, until thoroughly chilled, then beat it. 8. Cut the cooled sponge horizontally into three layers. Soak them with the syrup. Spread the white cream and raspberries over two of the layers, then stack the layers. 9. Cover the cake with the chocolate cream. Melt the 50 g chocolate for decoration, shape it into a little heart and add the decorative candies.

Notes

You can replace the raspberries with firm strawberries cut into small pieces; the cake contains gluten, eggs and dairy. Eggs for the sponge beat faster if they are at room temperature. Choose plain white chocolate with no filling for a smooth cream. Serve a thin slice with black coffee. Keep the cake covered in the refrigerator for up to 3 days; the white ganache can be made the night before.