White Truffle Cake

This recipe was automatically translated from Romanian. View original here
White Truffle Cake

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.


Sponge cake
1 piece
26-28cm in diameter
Heavy cream (32% fat)
700 ml
200ml for cream and 500ml for decoration
White chocolate
250 g
Cream Cheese
250 g
Gelatine powder
4 g
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.


Place the first sheet of pandispan on the cake tray.

Notice that I also put baking paper under the edges of the pandispan, so as not to soil the plate while decorating the cake.


Optionally you can syrup the tops a little.

I mixed honey with warm water and a little almond essence.


Put 1/3 of the cream on the first sheet and spread it well.


Also grease (syrup) the other pandispan sheets.

Leave 1-2 tablespoons of cream to grease the cake and top.


Grease the cake a little and top with cream, not in abundance as you will not have so much cream.

Put in the fridge and garnish in a few hours.

You can decorate it with whipped cream, as I did, or double the amount of white chocolate cream and you will have to garnish on top.

I opted for the whipped cream version because it looks finer and more beautiful.


Beat the whipped cream, the method I showed here earlier.


Grease the cake nicely, on top and the edges.

Optionally you can make some cream popcorn with the duiu. It can also be decorated with almond petals on top or coconut.


And here's a slice of this fine, delicious and flavorful cake.

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Cakes, Desserts

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