What can be better than white chocolate cream cake with lots of fresh berries? This is a stunning, pretty, moist cake. It will look very impressive for dinner or afternoon parties, time to show off!
Ingredients
1 Cup: 200ml
4 large eggs
1 cup flour
1 cup sugar
4 tablespoon melted butter
1 teaspoon baking powder
2 teaspoon vanilla
Instructions
Preheat oven to 165C with the rack in the middle.
Separate eggs in two bowls
Whip egg whites in a stand mixer on high speed for about 1 minute, then add 1/2 cup sugar
In the meantime mix the egg yolks with rest of the sugar, baking powder and vanilla until pale yellow and ticker
Add the melted butter and whisk together, slowly shift the flour add one spoon of egg white mixture, mix them all
Rest of the egg whites you need to spoon carefully and fold in with spatula until the mixture is even
Bake the cake for about 30 minutes on the middle rack of preheated to 165C oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes
Cream Frosting
- 1 cups heavy whipping cream
- 1 tablespoon powdered sugar
- 1 cup double cream
- 1 teaspoon vanilla
- 2 cups of fresh berries
For the topping 3/4 cup white chocolate, 2 tablespoon cream
Beat the cream, sugar and vanilla on high speed of electric hand mixer until thicken
Carefully slice the cake in three layers. Place one layer on cake board, Spread with 1/4 of the cream mixture, decorate with 1/3 fruit top with another cake layer. Repeat with remaining layers. Frost top and sides of the cake with remaining cream topping
Place the chocolate and 2 spoon cream in a glass bowl melted in a microwave for 25 seconds on medium heat, mix well
Drizzle the cream cake with melted white chocolate and decorate with rest of the fruit
You can always replace the berries with choice of your favourite fruits
Enjoy your cake with a cup of your favourite drink!
