White Chocolate Truffle Cake
Indulge in this heavenly White Chocolate Truffle Cake, featuring a dreamy cream that pairs well with your favorite sponge cake. It's simple to make, especially if you're familiar with baking a sponge cake. Prepare it 5-6 hours in advance, allowing the flavors to meld. The sponge cake can be made 2-3 days ahead, making it even better and easier to work with.
Soak the gelatin in 100 ml of water for about 10 minutes. Heat and stir until dissolved, ensuring it doesn't boil. Let it cool.
In a thick-bottomed saucepan, pour in 200ml of heavy cream. Add the broken white chocolate and heat, stirring until the chocolate has completely melted.
Achieve a consistent color and texture.
Add the cream cheese, mixing well to eliminate lumps.
In a separate bowl, combine 2-3 tablespoons of cream with the cooled gelatin from step 2.
Pour this mixture back into the saucepan with the cream, mixing well.
Refrigerate the cream to cool and thicken. To hasten the process, place it in the freezer, stirring every 20 minutes.
After a few hours, the cream will thicken. Stir periodically to check the consistency.
Place the first layer of sponge cake on a cake tray. Put baking paper under the edges to prevent the plate from getting dirty while decorating the cake.
Optionally, lightly syrup the cake layers. Mix honey with warm water and a touch of almond essence.
Spread 1/3 of the cream on the first layer.
Syrup the other sponge cake layers. Reserve 1-2 tablespoons of cream for coating the cake and top.
Coat the cake and top with a thin layer of cream. Refrigerate and garnish after a few hours. Decorate with whipped cream or double the amount of white chocolate cream for garnishing.
Coat the cake evenly, on top and along the edges. Optionally, create cream decorations with a piping bag. You may also use almond slices or coconut for additional decoration.
Serve a slice of this exquisite, delicious, and flavorful cake.
Enjoy!
