White Chocolate Cake

White Chocolate Cake

White Chocolate Cake is just what I would serve on a Christmas or New Years Eve Party. It is luxurious, wintery and festive looking and absolutely decadent. The cake is very rich but the buttery sweetness of the white chocolate cream is perfectly balanced with a freshness of the blueberries. Served with a glass of good Sauvignon Blanc it is pure magic.

Ingredients:
25 lady fingers
1 cup cold milk
1/3 cup Amaretto liquor
2 boxed of blueberries

For the cream:
250g cream cheese
250g whipping cream
1/3 cup condensed milk
1 tsp vanilla extract

For the ganache:
150g white chocolate (bar or chips)
1/4 cup cream

Make the cream: Whip the cold cream until soft peak and put aside. In a large bowl beat the cream cheese, condensed milk and vanilla for 30 seconds or until smooth. Using a spatula fold the whipped cream into the cheese mixture.

Assemble the cake: Combine the cold milk and Amaretto in a shallow bowl. Dip each lady finger in the milk briefly and on one side only, you want the cookies to be wet but not drenched. Line a single layer of lady fingers on the bottom of an 8-inch spring fold cake pan. Break one or two cookies in half to fill the gaps. Cover them with half of the cream. Add a second layer of lady fingers and cover with the remaining cream. Wrap the cake with a cling paper and put in the fridge while you make the ganache. At this point you can chill the cake overnight or for 6 hours and finish it before you serve your dinner or you can cover it with the ganache right away and then chill it for 6 hours or overnight. I prefer to finish it at once. It is however preferable to add the fresh blueberries shortly before serving the cake.

Make the ganache by combining the white chocolate and the cream and melting it either over a double boiler or in a microwave. If using a microwave, check after every 30 seconds. Once the chocolate is melted and the ganache is smooth let in cool for a few minutes. Gently pour the ganache in an even layer over the cake and return to the fridge until it sets.

Serve: Carefully run a knife around the sides of the cake pan and unmold. Transfer the cake to a cake stand or dish, decorate with blueberries and dust with confectioners sugar to give it a frosted look. You could cover the sides of the cake with white chocolate chips or even a little desiccated coconut.

Wine Suggestions: You can of course serve the White Chocolate Cake with Amaretto. Other good options are Sherry, Muscat or Sauvignon Blanc.

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