White Truffle Cake (Tartufo Bianco)

8 servings

480 minutes

The 'White Truffle' cake (Tartufo Bianco) is an exquisite dessert of European cuisine that embodies a refined harmony of white chocolate, creamy filling, and airy sponge cake. Its roots trace back to Italian pastry traditions where masters create treats with a delicate, rich flavor. This cake impresses with its lightness, rich creamy aroma, and subtle hints of vanilla. White chocolate adds an elegant sweetness while the cream cheese gives it a velvety texture. Such a dessert is perfect for special occasions and celebrations, adorning any table with its sophisticated beauty. It is served chilled to allow all flavors to unfold and is often complemented by fresh berries or light nut sprinkles, creating a unique gastronomic masterpiece.

Energy value per serving

• Calories: 698.3
• Proteins: 12.7g
• Fats: 46.7g
• Carbohydrates: 56.3g

Ingredients

• Chicken egg: 6 pc
• Potato starch: 1 tbsp
• Sugar: 190 g
• Butter: 50 g
• White chocolate: 200 g
• Baking powder: 1 tsp
• Wheat flour: 130 g
• Cream 35%: 500 ml
• Cottage cheese: 280 g
• Gelatin: 7 g

Cooking steps

1. Place butter and white chocolate in a water bath and stir until fully melted. Mix and let cool.

   Required ingredients:

   • Butter: 50 g
   • White chocolate: 200 g

2. Break the eggs into a large bowl, add sugar (50 g), place it in a water bath, and gently whisk until the sugar dissolves and the mixture is slightly warm.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 190 g

3. Then remove the bowl from the 'bain-marie' and continue beating the eggs with sugar using a mixer at maximum speed for 15 minutes; the mixture should significantly increase in volume. A finger mark should remain.

   Required ingredients:

   • Sugar: 190 g

4. Sift 1/3 of the flour into the beaten eggs and gently mix with a whisk, moving from bottom to top.

   Required ingredients:

   • Wheat flour: 130 g

5. Then add half of the chocolate with butter (25 g) and mix gently again. Sift another 1/3 of the flour into the batter, mix, then add the remaining chocolate (25 g), mix again, and finally add the last part of the flour. The mixture should remain as fluffy as at the beginning of whipping.

   Required ingredients:

   • Butter: 50 g
   • White chocolate: 200 g
   • Wheat flour: 130 g

6. Place parchment paper at the bottom of the mold. Pour the batter into a 24 cm diameter mold and bake at 180-200 degrees for 35-40 minutes (CONSIDER THE FEATURES OF YOUR OVEN). Do not open the oven for the first 15-20 minutes. Check readiness with a wooden skewer.

   Required ingredients:

   • Wheat flour: 130 g

7. Let the baked sponge cool slightly in the mold, then carefully remove it and leave it for a few hours to cut evenly later.

8. Cream: soak gelatin (4 g) in cold water for 10-15 minutes. Heat cream (250 g) (do not boil), add chocolate (150 g) to hot cream. Stir until chocolate is dissolved.

   Required ingredients:

   • Gelatin: 7 g
   • Cream 35%: 500 ml
   • White chocolate: 200 g

9. Add the cream cheese to the chocolate cream and mix until smooth. The cream is not thick.

   Required ingredients:

   • Cottage cheese: 280 g

10. Set aside a few tablespoons of the cream in another pot, gently heat it, and add gelatin, stirring until fully dissolved. Mix with the remaining cream. Place the cream in the refrigerator until thickened.

    Required ingredients:

    • Gelatin: 7 g

11. Cut the biscuit into 3 layers. Spread cream on the layers.

12. To coat the cake, whip 250 g of cream with 30 g of sugar, and add 3 g of dissolved gelatin.

    Required ingredients:

    • Cream 35%: 500 ml
    • Sugar: 190 g
    • Gelatin: 7 g

13. We decorate according to desire and skill.