Vanilla truffle cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise, scrape out the pulp and add to the sugar. Separate the eggs. Beat the egg white and four tablespoons of lukewarm water until stiff. Add sugar while stirring.

2. 2

   Then gradually add the egg yolk and stir in. Mix flour, starch and baking powder and sieve onto the egg mass. Stir in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper and fill in the sponge cake mixture.

3. 3

   Smooth out and bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 30 minutes. Place in the tin on a cake rack and let rest for about 10 minutes. Then loosen the edge of the mould and let the sponge cake cool down completely (preferably overnight).

4. 4

   For the truffle mixture, heat the cream and melt the chocolate in it while stirring. It is also best to put the mixture in a cool place overnight. To decorate, melt the white chocolate coating in a warm water bath.

5. 5

   Spread 1/3 thinly on an ice-cold marble plate or porcelain board. Scrape off small rolls with a spatula, carefully lift them onto a plate and put them in a cool place. Line a tray with foil and apply the remaining chocolate coating 2 mm thick.

6. 6

   Let it set in the refrigerator. Use a star cutter to cut out stars from the couverture. Carefully peel the stars from the foil and refrigerate. Cut the sponge cake base twice. Whip the chocolate cream with the whisk of the hand mixer until creamy thick.

7. 7

   Spread 1/4 of the mixture on the lower cake base, place the middle cake base on top and also spread 1/4 of the cream on top. Cover with the upper cake layer and spread the cake with the remaining truffle mixture all around.

8. 8

   Sprinkle the rim with chocolate shavings. Whip the cream until stiff and allow the vanillin sugar to trickle in. Pour into a piping bag with a star-shaped spout and decorate the edge of the cake with 12 cream dabs. Cover with chocolates.

9. 9

   Finally, decorate the middle of the cake with the stars. Keep the cake cold until serving. Makes 12 pieces.