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White Chocolate Cake with Candied Rose Petals

5 from 3 votes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 397 kcal

Ingredients
 

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
  • Egg Whites

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 397kcalCarbohydrates: 36.5gProtein: 5.5gFat: 25.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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