White Chocolate Cake
12 servings
100 minutes
White chocolate cake is a refined treat from European cuisine that embodies tenderness and sweet elegance. Its airy texture soaked in white chocolate cream delights with a rich yet soft flavor and subtle vanilla notes. Legend has it that the white chocolate cake emerged as an exquisite dessert for aristocrats, as white chocolate symbolizes sophistication and luxury. This cake is perfect for special occasions—weddings, anniversaries, and festive tea parties. Its velvety cream and chocolate soak make each piece melt in the mouth, providing a sense of warmth and sweet pleasure. A cake made with love will adorn any festive table, impressing guests with its exquisite taste and delicate aroma.
1
Melt 200 grams of white chocolate and cool it.
- White chocolate: 700 g
2
Mix milk, egg whites, and 0.5 teaspoons of salt.
- Milk: 250 ml
- Egg white: 4 pieces
- Baking powder (raising agent): 1 teaspoon
3
Beat the margarine with powdered sugar using a mixer, add the milk mixture and flour, then add the melted chocolate - mix everything thoroughly.
- Margarine: 125 g
- Icing sugar: 150 g
- Milk: 250 ml
- Wheat flour: 300 g
- White chocolate: 700 g
4
Place the dough in a greased pan and bake at 180 degrees for 40-45 minutes; leave in the pan for 10 minutes, then transfer to a rack to cool.
5
For the cream, melt the remaining white chocolate (500 grams), cool it down, and add it to the whipped sour cream - mix everything thoroughly with a mixer.
- White chocolate: 700 g
- Sour cream: 400 g
6
Cut the cake into 3 parts, spread cream on each, and pour melted milk chocolate on top.
- Milk chocolate: 50 g
7
Put in the fridge overnight.
