White Chocolate Cake

For the white chocolate cake, first separate the eggs and whisk the yolks with 100g of confectioners’ sugar until smooth. Then beat the egg whites until stiff and fold in the remaining sugar.

Mix the grated white chocolate into the yolk mixture. Fold the flour, baking powder and cornstarch together into the yolk mixture and fold in the snow as well.

Pour the mixture into a round springform pan and bake at 180 °C for 30-35 minutes. It is advisable to test the cake with chopsticks. Cut the cooled cake base into three equal slices.

For the filling, whip the cream until stiff, adding the cream stiffener. Then fold in the sugar and white chocolate. Now spread the first layer with cream and stack the next layer on top.

Finally, cover the cake with the remaining cream. Finish with grated chocolate and sprinkle dots.

Preparation Tip:

If you like, you can also put Raffaellos on the chocolate cake as a decoration.

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