Mouthwatering white chocolate cake: you have never tasted anything more tender
Thin sponge cakes, milk cream and vanilla ganache... You have probably never tasted anything more tender, so be sure to try this recipe.
Whipped vanilla ganache:
200 ml of cream (1 tsp, 30%)
200 g of white chocolate
200 ml of cream (2 hours, 30%)
vanilla pod
30 g of glucose syrup or honey
Heat cream (1 hour) until it boils.
Combine with glucose syrup and vanilla caviar.
Add tchocolate and stir.
Add cream (2 tsp) and beat until smooth.
Cover with cling film and refrigerate for 12 hours to stabilize.
Whip the ganache to stiff peaks.
Sponge cake:
370 g of condensed milk
100 g of butter (82%)
100 g of eggs
30 g of whites
10 g of baking powder
200 g of flour
Mix condensed milk, eggs, egg white and melted butter in the bowl of a food processor.
Add flour and baking powder and mix.
Turn on the oven to 180° with convection.
Cut out parchment circles of 19-20 cm in diameter.
Put on the dough, turn over and flatten the dough on the parchment.
Bake for 5-6 minutes.
Cool.
For the cream:
300 ml of milk
20 g of cornstarch
50 g of sugar
50 g of butter (82%)
150 g of cream
150 g of mascarpone
Pour milk in a saucepan. Mix sugar with cornstarch and add to the milk.
Bring the milk to a boil while stirring constantly. Let it boil for 1 minute.
Add butter cubes and stir.
Transfer the cream to a bowl, cover with cling film, and refrigerate for 1-1.5 hours.
Combine the cream and mascarpone in the bowl of a food processor and beat until soft peaks form.
Add the milk base and mix.
Vanilla milk (for soaking):
200 ml of milk
vanilla (vanilla sugar)
Heat milk and vanilla. Cool it down.
Assemble the cake.
Cut the cakes to 18 cm in diameter.
Put them in the mold, alternating: sponge cake soaked in vanilla milk, cream, sponge cake again, soaking, cream, etc.
Put the cake in the refrigerator for 2-3 hours.
Remove the mold .
Put the whipped ganache into a pastry bag fitted with a closed star nozzle with a diameter of 8 cm.
Decorate the cake.
Enjoy!