White chocolate cake

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 16
  • 400 g white couverture
  • 850 g Whipped cream
  • 3 Eggs (size M)
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 100 g Flour
  • 25 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 2 packages Cream stabiliser
  • 100 g Currant Jelly
  • 75 g ground pistachio kernels
  • 1/2 TEASPOON Cocoa powder
  • 7-10 Tbsp Cling film
  • baking paper
  • 1 Toothpicks

Directions

  1. 1

    For the chocolate cream, chop 250 g chocolate coating. Bring 800 g of cream to the boil briefly, remove from the heat and melt the chocolate coating in it. Pour into a clean, dry bowl, cover the surface with foil and leave to cool overnight. Separate eggs, beat egg whites with 3 tablespoons of water until stiff, add sugar and vanillin sugar. Fold in the egg yolks little by little. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Remove baking paper from the sponge cake. Cut the sponge in half horizontally and place a springform pan rim or cake ring around the bottom. Put half of the chocolate cream into a high mixing bowl. Whip briefly with the whisk of the hand mixer, pouring in 1 sachet of cream setting agent. Stir currant jelly until smooth. Spread the base with jelly, leaving approx. 1 cm free at the edges. Spread the whipped chocolate cream on the base and smooth it down. Place the 2nd cake layer on top and press down slightly. Remove the cake ring. Chill the cake for about 2 hours. Whip the rest of the chocolate cream with the whisk of the hand mixer, while pouring in 1 sachet of cream firming agent. Also chill for 2 hours. Warm 50 g of cream. Coarsely chop 150 g white chocolate coating, melt in the cream and chill for approx. 1 hour.

  3. 3

    Spread the whipped chocolate cream on the base and smooth it down. Place the 2nd cake layer on top and press down slightly. Remove the cake ring. Chill the cake for about 2 hours. Whip the rest of the chocolate cream with the whisk of the hand mixer, while pouring in 1 sachet of cream firming agent. Also chill for 2 hours. Warm 50 g of cream. Coarsely chop 150 g white chocolate coating, melt in the cream and chill for approx. 1 hour. Spread the cake with the rest of the cream on top and on the edge. If necessary, refrigerate again and let it set. Carefully press 2/3 of the ground pistachios onto the edge. For the rabbits, quickly form 10 small and slightly larger balls of the white couverture cream. Shape the small balls into rabbit heads with ears and draw faces with a toothpick and some cocoa. Place the rabbit heads on the larger balls and chill. If necessary, refrigerate everything again in between. Sprinkle the cake with the remaining pistachios and decorate with chocolate bunnies

  4. 4

    Spread the cake with the rest of the cream on top and on the edge. If necessary, refrigerate again and let it set. Carefully press 2/3 of the ground pistachios onto the edge. For the rabbits, quickly form 10 small and slightly larger balls of the white couverture cream. Shape the small balls into rabbit heads with ears and draw faces with a toothpick and some cocoa. Place the rabbit heads on the larger balls and chill. If necessary, refrigerate everything again in between. Sprinkle the cake with the remaining pistachios and decorate with chocolate bunnies

  5. 5

    14 1/2 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
35 g
FATS
30 g
PROTEINS
7 g