"White Truffle" cake *

Category: Bakery products
White Truffle Cake *

Ingredients

Biscuit:
Wheat flour 50 g
Sugar 50 g
White chocolate
(melted in a water bath)
50 g
Eggs 2 pcs.
Truffle cream:
Creme double (42%)
highly concentrated cream
300 g
White chocolate (break) 350 g
Curd without lumps 250 g

Cooking method

  • Biscuit:
  • Lay out the mold (20 cm) with baking paper, grease with oil.
  • Beat eggs with sugar for 10 minutes, add flour, stirring gently with a spoon. Add chocolate (not hot). Pour the dough into a mold and bake in an oven heated to 180 degrees for 25 minutes. Cool on a wire rack and put back in the mold.
  • Truffle cream:
  • Boil the Creme double, stirring continuously. Remove from heat, add broken chocolate. While stirring, dissolve it and cool the cream. Stir cottage cheese into the cream.
  • Assembly:
  • Put the cream on the cooled cake and refrigerate for 2 hours.
  • Gently lay the cake on a dish and decorate with chocolate chips, sprinkle with cocoa.
  • If there is no Creme double in stores, then the cream can be replaced as follows:
  • For the cream:
  • 600 gr. curd
  • 500 gr. cream (35%)
  • 300 gr. white chocolate
  • 10 g gelatin
  • Put 1/3 of the cream on the fire, add the broken chocolate, bring until completely dissolved.
  • Soak gelatin 1/4 tbsp. water. In 10 minutes. put the container with gelatin in a bowl of boiling water and stir until completely dissolved.
  • Beat cottage cheese with melted chocolate (you don't need to cool it). Pour gelatin directly under the mixer blades.
  • In a separate bowl, beat the remaining cream into a foam and gently stir into the curd mass with a spoon.

Note

Delicious cake with delicate cream!

Hairpin
Vyatka! The recipe is interesting, for sure!

How did you make the letters on the cake? And what are those sticks in the middle?
Vyatka
Hairpin, hello! I already bought ready-made letters for the cake (the fantasy itself was not enough), and the sticks on top are such zebra-colored chocolate chips, also bought.
I really liked the cake, only I would still advise you to soak the cake before putting out the cream.
I baked for my husband's birthday, I wanted to photograph a cutaway piece after drinking tea (usually it remains), but not a crumb remained. The cake was divided into four: me, my husband and his parents. Nobody touched the purchased cakes.
natamylove
Well, here's how many cakes I skip just because it contains 33% cream

We don't have such anywhere else.
And how to replace them?
Maybe someone knows.
Summer resident
Nata, I carefully read the recipe here and thought that fresh (not sour) sour cream would also roll
Nataly_rz
I usually use Odessa whipping cream in such cakes, these are:

White Truffle Cake *

bazaar cream is too fat and thick, and there is a danger of interrupting and getting butter as a result, and with such cream nothing will happen and the cream will turn out to be airy
Rusya
We also have cream of 33% fat, the problem is to find, mostly 10%, but they do not whip. I boldly replace cream with sour cream 20-25% fat. Everything works out great. I do not advise taking sour cream 15% - it will not puff up.
artisan
Tomorrow I will try to do it with ordinary fat market sour cream. I will unsubscribe numbers 7-8.
artisan
White Truffle Cake * White Truffle Cake *

Well. I am with my own version and thanks !!!!!
The cake is very tender, that's for sure! I would certainly add one more dough cake. but the family is totally against it. It is not sweet, which is also very good, we have two diabetics in our family.
The only thing is that I would add a little gelatin (I noticed more than once that the gelatin has become weak now), but if after the refrigerator - the cake is good, and if it stands in the room - it is very soft. But this is again my impression, my relatives said that I do not understand anything!

In general - many thanks! I am very glad that I decided to cook it.Now another cake has appeared in my notebook!
Rusya
Good, good! And how beautiful, there are no words. I have a question, can I? For some reason, it seems to me that the cakes themselves will be a little dry, hence the question: was the cake soaked for a long time?
artisan
Well, first of all, not the cakes, but the cake. He is alone, downstairs. And secondly, it is so ... gently airy that impregnation is not needed at all !!!! Therefore, time for impregnation is not needed at all, it takes time for the filling to harden.

Rusya, and you definitely talked about this cake?
Zhekka
Girls, who made this cake, tell me, what gives white chocolate in the filling? Do you feel the difference with the same cream without chocolate?
artisan
Quote: Zhekka

Girls, who made this cake, tell me, what gives white chocolate in the filling? Do you feel the difference with the same cream without chocolate?

So there is no sugar in the cream at all! Sweetness and taste and gives!
Zhekka
Oh, don't seduce me, I'm on a diet !!!
artisan
Quote: Zhekka

Oh, don't seduce me, I'm on a diet !!!

then in such topics - entry is prohibited, otherwise it is not even an hour ...
MariV
I did it today too, with my changes. Biscuit was doing like Cake taught, that is, whipped proteins with 50 grams. from. sand, grinded yolks with melted white chocolate, added flour and mixed everything.
Cream - 300 gr. white, pre-melted, chocolate grinded with 200 gr. Blagoda cottage cheese; Whipped cream Petmol 33% into a strong foam and then mixed everything. Now standing in the refrigerator, freezing. Dispensed with gelatin. There are, of course, questions about the original recipe, but ...... not this time. I will take the photo tomorrow, unless at night someone sneaks to the refrigerator and ......... eats it.
artisan
MariV, very nice! Just don’t understand whether there is a cake on top or not? And since you cut it, then you tried it? And How?
MariV
artisan,
on top - this is a creamy-curd-chocolate mass, it has frozen well, it tastes like everything at home - in mortality!
MariV
I just didn't quite understand - why is chocolate in the biscuit?
artisan
to understand, you probably need to bake something so simple and give it to the taster ...
Vyatka
MariV,
The cake looks very appetizing! How does it taste? Did you like it?
I don’t understand something, I seem to have already sent messages in this thread, but it disappeared somewhere. Or maybe I forgot to send ..
I just didn't quite understand - why is chocolate in the biscuit?
I think for a chocolatey taste. After all, dark chocolate is sometimes also added to dark cakes, the taste is richer than with the addition of cocoa.
MariV
Tomorrow is the second option, already with different cream, thicker, and a biscuit without chocolate. The chocolate in the cream will be ordinary - I ordered this in the Duck.
artisan
Quote: MariV

Tomorrow the second option, with different cream, thicker, and a biscuit without chocolate. The chocolate in the cream will be ordinary - I ordered this in the Duck.

I did it with sooo thick sour cream, separator.

What does ordinary chocolate mean? not white?
MariV
Yes, there was no white chocolate in the Ducks catalog today, I will be with the usual milk one.
Hairpin
Well, I already darted, and ...

For the cake - 270 grams of ingredients, and for the cream - 900/1400? It turns out that in the cut there are 20% cake layers, and 80% cream is smeared on top?
I'm Marie's cut. But I'd rather ask again ...
artisan
everything is correct! from below there is a thin, soft crust, and from above there is a large mass of bitterly unsweetened ones. What confuses you? I am bird's milk, I always do that too ...
Hairpin
Fffffffffse! Now nothing confuses! Ready to attack !!!
MariV
No need for extremism!
White Truffle Cake *
I am making this cake at once!
3 eggs right beat with a glass of sugar. sand, add 1 cup flour, bake a biscuit.
3 pieces of white (porous) chocolate, 95 gr. melt, a pack of cottage cheese - any Dmitrogorsk, Blagoda - fat content - it doesn't matter (200 gr.) Stir thoroughly with 300 ml. whipped cream 33%. Stir everything well and lay on a biscuit cake. You can make a layer between the biscuit and cottage cheese - stir 1 teaspoon of agar in a glass of fruit juice, boil, pour into a silicone mold - it freezes very quickly, when it hardens - put it on a biscuit, and then the creamy curd mass. In the refrigerator, everything freezes in 3 hours.
MariV
Quote: Master

everything is correct! from below there is a thin, soft crust, and from above there is a large mass of bitterly unsweetened ones. What confuses you? I am bird's milk, I always do that too ...

artisan
and where is this mass of vinegar-unsweetened? Unleavened cream, and 300 gr. white chocolate - so sweet !!!!!
artisan
Quote: Master

and on top there is a large mass of bitterly savory

MariV , tasty, I mean - delicious !!!!
But it's not sweet ... well, I'm an avid sweet tooth (probably noticed already) While some are trying to halve the sugar norm in recipes. I stand up for every spoonful. Therefore, your cake did not seem very sweet to me. I usually like cakes with sugar-free coffee. And yours, with a high ate, washed down with sweet coffee.

So, I mean, tasty and not very sweet!
MariV
Ah-ah-ah, I got it!
And the cake is really delicious! Mine are constantly being asked to do!
Hairpin
Quote: Vyatka


2 eggs
50 gr. Sahara
50 gr. flour
50 gr. white chocolate (melted in a water bath)

This is original. MaryV, and you

2 eggs 3 eggs
50 gr. Sahara 200 gr. Sahara
50 gr. flour 160 g flour
50 gr. white chocolate (melted in a water bath) - no

But your first photo seems to have been made according to the original recipe. Did I understand correctly that you edited the recipe for yourself? In the original, the weight of the biscuit is 270 grams, and yours is 540 grams, that is, twice as much + thrown out chocolate?
MariV
My first photo is exactly according to the recipe given in the first message. And in the 28th message - it's like a different recipe, based on the first one. Open a separate topic? Lazy .....
Hairpin
Quote: Vyatka

Lay out the mold (20 cm) with baking paper, grease with oil.
Beat eggs with sugar for 10 minutes, add flour, stirring gently with a spoon. Add chocolate (not hot).

I don’t understand about chocolate. First, I melted it, and poured hot into the biscuit. Well, if the chocolate cools down, then it won't be liquid anymore ... The mass settled instantly. I went on the second round. I melted the chocolate and constantly stirred it so that it would not harden. Eventually it hardened. She melted it again and at the limit of its hardening (and it is still warm enough), stuffed it into a biscuit. The sponge cake did not settle, but the chocolate instantly grabbed into pieces, and large pieces ...
Maybe it was easier to rub it ?!
Mumola
Thanks for the recipe! The cake is delicious !!! Dad recently had a birthday, they will carry me for this cake for a long time.
About the recipe. I also had problems with the chocolate in the cake. She melted the chocolate, added it to the dough while hot, and the biscuit immediately settled down. I baked an ordinary biscuit (I have never gotten such a tall and airy one before). In a cream (the second option with regular cream, I halved the dose) and added gelatin. Well, just a meal. Thanks again!
Hairpin
And yet, about chocolate. Did anyone succeed as the recipe says?
Hairpin
Quote: Master

What confuses you? I am bird's milk, I always do that too ...
What-what ... Everything !!! Double cream is whipping cream? And if I bring it to a boil, then what? And I also have bear chocolate. This is not Alenka, but a bear! You can break your teeth on black, white is softer, but ...
Well, in short, for the cream, Avida took 10% drinking cream and threw the bears there ... I'm waiting for it to cool ...

Well, how will it turn out lush if there is nothing whipped there?
MariV
Cream 10% - well, I don't know about splendor ....... If gelatin goes there ....... 100% freezes.
About chocolate in dough - I didn't really like it for the first time, that's why I make a regular biscuit.
And if the cream is good, at least 33%, then I don't even heat it, I just whisk it, melt the chocolate in the microwave, warm into cottage cheese, then quickly the cream there and quickly stir it all until the chocolate begins to solidify, otherwise it will remain in pieces in mass. It is better to stir with a mixer, but you need a bowl deeper, otherwise everything will fly around the kitchen.
Hairpin
Quote: MariV

melt chocolate in microwave, warm into cottage cheese

And under the whisk of the mixer? And if it is still hot, then it is stirred in the curd?
Hairpin
I dissolved the chocolate in the cream, left the cottage cheese under the whisk of the mixer ... a lot, I thought, dripped the cherry essence ... I thought, dripped the raspberry dye ... looked ... two bags of thickener for cream, and ...

White Truffle Cake * White Truffle Cake *

artisan
Hairpin, I read and keep quiet. I didn't have any problems. The chocolate was porous. Blenderil curd. I'm waiting for the sensations.
Hairpin
And there were no problems in the chocolate dough? !!! Well, you are not like people !!!
artisan
and in the dough with chocolate .... it turned out an airy tender thin crust. And he couldn't be tall of 2 eggs! The diameter of the mold is 30 cm. Maybe I didn't have any problems, because I made a biscuit "like a Cake". I whipped the proteins separately, then with sugar, and the yolk with chocolate, and then combined everything ...
White Truffle Cake *
Take a closer look, the cake is bad, but it is clear that it is not hammered!

For ourselves, we decided not to change anything in the recipe. No gag ... And you, daring ones, good luck !!!
Hairpin
I'll try porous ...
artisan
Tell me how it tastes? It looks like a completely different cake.
Hairpin
Well, it has a very distant relationship to truffle ... More like a curd ...
artisan
well, yes ... if you also consider your essence ...
As for the truffle in the name and in the taste, I can’t say anything, because for me Truffle is a candy that was the most delicious in my childhood. But the cake is delicious.

And what are those two cakes at the base of the cake?
Hairpin
Well, I did the cake twice ... The first one dropped when I poured hot chocolate ... From here, two ...
MariV
I did it today.
Chocolate is better than this
White Truffle Cake *

Cream and cottage cheese are



Chocolate is best melted in a water bath - in a microwave - today I was dreaming a little, and the chocolate almost burned in the microwave, the amount, of course, decreased, but the taste was not reflected.

White Truffle Cake *

Not completely frozen yet, tomorrow will be perfect, if at night and early in the morning it is not ....., eat!

White Truffle Cake *

Add chocolate to the biscuit - my hand does not rise, knowing that the biscuit will immediately fall off. I bake without chocolate in the dough.
Inessa82
girls, baked a cake for this cake, made it for 2 servings, that is, for 4 eggs, etc., baked in a 26 cm shape, so I got a cake of 1-1.5 cm !! ?? Is that how it should be? I beat the eggs completely with sugar, did not divide the whites and yolks, added flour and lukewarm chocolate and got the following result. Tell me what?

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