Sweet Treat Sunday – White Truffle Cake
This is a cake that I made for an Exeter Baking Club meeting a few weeks ago that had a chocolate theme! It was a good meeting.
I was unsure about the cake to begin with. I couldn’t get used to the texture but everyone else seemed to love it so I thought it was worth posting the recipe here.
White Truffle Cake
55g caster sugar
55g plain flour
50g white chocolate, melted
300ml double cream
350g white chocolate, broken into pieces
250g mascarpone cheese
- whisk the eggs and caster sugar together in a mixing bowl for 10 minutes or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted. Sift the flour and fold in with a metal spoon. Fold in the melted white chocolate. Pour into a greased 20cm tin and bake at 180°C for 25 minutes. Cool slightly in the tin, then transfer to a wire rack until completely cold. Return to the cold cake tin.
- To make the topping, place the cream in a pan and bring to the boil, stirring to prevent it sticking to the bottom of the pan. Cool slightly, then add the white chocolate pieces and stir until melted and combined. Remove from the heat and stir until almost cool, then stir in the mascarpone cheese. Pour the mixture on top of the cake and chill for 2 hours.
This is the only photo I could find with the truffle cake in! It’s the one being cut into.