White chocolate cake
very easy
90 mins
90 mins
Ingredients
- 6 Eggs (size M)
- 250 g Butter or margarine
- 1 pinch Salt
- 2 packages Vanillin sugar
- 350 g Sugar
- 300 g Flour
- 1 1/2 packs Baking Powder
- 100 ml Milk
- 50 g flaked almonds
- 150 g white chocolate
- 200 g Double cream cream cheese
- 200 g Greek cream yoghurt
- 200 g Orange marmalade
- 7-10 Tbsp Grease
Directions
- 1
Separate two eggs. Cream the fat, salt, vanillin sugar and 250 g sugar with the whisk of the hand mixer. Stir in the egg yolks and 4 eggs one by one. Mix flour and baking powder and stir in alternately with the milk.
- 2
Put about 1/3 of the dough into a greased springform pan (26 cm Ø), smooth it down.
- 3
Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Spread the beaten egg whites loosely on the dough, leaving an approx. 0.5 cm wide rim all around.
- 4
Sprinkle with almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove, place on a cake rack, carefully remove from the tin and allow to cool.
- 5
Clean, dry and grease the springform pan. Spread the rest of the dough in the form and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Remove, place on a cake rack, carefully remove from the tin and allow to cool.
- 6
Cut the bottom in half horizontally.
- 7
Chop white chocolate and melt it over a warm water bath. Whip the cream cheese with the whisk of the hand mixer. Stir in yoghurt and chocolate in portions. First spread both cake layers with jam, then spread the cream on top and lay them on top of each other, finishing with the meringue top.
- 8
Chill the cake for about 2 hours.
Nutrition Facts
630 kcal
69 g
34 g
11 g
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