White Chocolate Cake
10 servings
30 minutes
A white chocolate cake is the embodiment of refined European pastry art. White chocolate, cream, and shortcrust pastry create a harmonious blend of delicate sweetness and a fragile crust. The origins of such desserts can be found in traditional French and Italian recipes, where white chocolate was valued for its softness and rich milky flavor. This cake has a creamy texture reminiscent of velvet, while fresh raspberries add a refreshing tartness. It is perfect as an exquisite final touch to a festive dinner or a cozy family tea time. The ease of preparation makes it accessible even for novice cooks, while its sophisticated taste makes it a favorite dessert for true gourmets.
1
Preheat the oven to 170 degrees. Roll out the dough on a floured surface and place it in a deep dish about 25 cm in diameter. Cover with parchment, press down, and bake for 15 minutes. Then remove the paper and bake for another 5-10 minutes until golden brown.
- Shortcrust pastry: 400 g
2
In a pot, heat chocolate and cream, stirring until the chocolate melts. Then add the yolks, whisking constantly. Pour the mixture into the dough form and bake until done.
- White chocolate: 300 g
- Cream 35%: 600 ml
- Chicken egg: 2 pieces
3
Let the cake cool, remove it from the mold, and cool completely. Decorate with powdered sugar and raspberries.
- Powdered sugar: 1 tablespoon
- Raspberry: 20 pieces