White Truffle Cake

Elena Butuc

This recipe was automatically translated from Romanian. View original here

A very fine cake, the cream is a dream, you can use it with other favorite pandispan. It is easy to prepare, if you already know how to make Sponge Cake.

I would recommend doing it at least 5-6 hours before serving, to have time to penetrate. The pandispan that you can usually make even 2-3 days in advance, will be even better and easier to work with.

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Ingredients

Metric US

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Sponge cake

1 piece

26-28cm in diameter

●

Heavy cream (32% fat)

700 ml

200ml for cream and 500ml for decoration

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White chocolate

250 g

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Cream Cheese

250 g

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Gelatine powder

4 g

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Powdered sugar

150 g

for whipped cream, the one to decorate the cake

Step by step

You can prepare the pandispan in advance, or even buy it.

I usually make it according to this recipe.

Cut into 3 thin sheets.

Soak the gelatin in 100 ml of water for about 10 minutes.

Then heat and stir until dissolved. Be careful not to boil it, it will lose its properties.

Allow to cool.

In a saucepan with a thicker bottom, pour 200ml of sweet cream.

Add the broken white chocolate and put on the fire. Stir and leave on the fire until the chocolate is completely melted.

About the same consistency and color.

Then add the cream cheese, mix well so that they are not lumpy.

Pour into a bowl about 2-3 tablespoons of cream and mix it with the cooled gelatin from step 2.

Pour this mixture back into the pan with the cream, mix well.

Refrigerate the cream to cool and harden.

If you want to hurry it, you can put it in the freezer and stir it more often, about every 20 minutes.

After a few hours you notice that it will harden, but not bad at all. It will be like a thicker cream, stir in it periodically when it is in the fridge, to see if it has reached a thicker consistency.