Ingredients
For the cake layer
- 3 eggs
- ⅓ cup/65 g sugar
- ⅓ cup/45 g flour
- 1 tsp vanilla extract
For the truffle topping
- 1¼ cups/ 300 g double cream/heavy cream
- 12 oz/350 g white chocolate, chopped
- 9 oz/250 g mascarpone or cream cheese
Instructions
For the cake layer
- Preheat the oven to 350F/180C. Butter and dust with flour an 8″/20 cm round springform pan.
- Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3 minutes with an electric mixer until white, foamy and triple in volume.
- Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter.
- Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. Cool on a wire rack.
For the truffle topping
- Bring the cream in a saucepan to a boil. Add chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream. Let the mixture cool completely.
- Add mascarpone or cream cheese and whip with a hand mixer until smooth.
- Pour the truffle mixture on top of the cake in the springform pan and chill in the refrigerator for at least for 2 hours or better overnight.
- Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand.