Saturday, July 20 2024

This exquisite dessert features a light and fluffy vanilla cake generously filled with a delicious melt-in-your-mouth white chocolate cream.

Topped with a dusting of powdered sugar and optionally adorned with fresh fruit, this cake not only looks wonderful but also tastes absolutely divine.






For the cake:

  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 7/8 cup (1 3/4 sticks) butter, softened
  • 4 eggs
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • 1 teaspoon vanilla extract

For the white chocolate cream:

  • 7 ounces white chocolate
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For decoration (optional):

  • Powdered sugar
  • Fresh fruit (strawberries, raspberries, etc.)




Prepare the cake:

Preheat oven to 350°F (175°C) and butter and flour a 9-inch round cake pan.

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then add the vanilla extract.

Sift together the flour, baking powder and salt.

Gradually add the dry ingredients to the butter mixture, stirring gently until combined.

Pour the mixture into the prepared cake pan and smooth the top with a spatula.

Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely.

Prepare the white chocolate cream:

Melt the white chocolate in a double boiler or in the microwave, being careful not to burn it.

Allow to cool slightly.

In a large bowl, whip cream with powdered sugar until stiff peaks form.

Gently incorporate the melted white chocolate and vanilla extract into the whipped cream until smooth.

Refrigerate the cream for at least 30 minutes to firm up slightly.

Assemble the cake:

Once the cake is completely cold, cut it horizontally into two layers.

Spread white chocolate cream generously on the bottom layer, then place the top layer on top of the cream.

If desired, dust the top of the cake with powdered sugar and decorate with fresh fruit.


Let the assembled cake rest in the refrigerator for at least an hour before serving to allow the cream to set further.
Cut into slices and enjoy.

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