John Myers
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White Chocolate Cake with Candied Rose Petals
The perfect white chocolate cake with candied rose petals recipe with a picture and simple step-by-step instructions.
For the cream:
- 150 g Chocolate white
- 150 g Creme fraiche Cheese
- 1 tsp Vanilla essence
- 2 tbsp Powdered sugar
- 400 g Cream
For the dough:
- 6 Eggs
- 1 pinch Salt
- 250 g Sugar
- 200 g Ground almonds
- 2 tbsp Food starch
For the rose petals:
- Rose petals
- Sugar
- Protein
- For the cream, chop the white chocolate. Heat the crème fraîche with powdered sugar and vanilla essence. Melt the chocolate while stirring. Chill for 30 minutes to cool.
- Preheat the oven to 175 °. Cover the baking pan (24 cm) with baking paper. Separate the eggs. Beat the egg whites with salt until stiff, add sugar and egg yolks while stirring. Mix the almonds with cornstarch and fold in carefully.
- Pour the batter into the pan. Bake in the oven for about 30 minutes. Chopstick sample! Let cool down a little and remove from the mold. Let cool on a wire rack.
- Brush the rose petals with egg white and toss in sugar. Let dry.
- Whip the cream until stiff and stir in the cooled white chocolate mixture, spoon by spoon. Cut the bottom once horizontally. Brush the bottom with a third of the chocolate cream. Put on the second base, brush all over with chocolate cream and put in a cool place.
- Before serving, decorate the cake with the candied rose petals.
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