White Forest Cake

Enjoy the best of white chocolate
 in this delicious and fluffy cake.
Dough ingredients

• 2 cups all-purpose flour                                 
• 1 and 1/2 cup sugar
• 60 grams unsalted butter, melted
• 8 eggs
• 1 tablespoon baking powder

Ingredients for the filling

• 1 can sweetened condensed milk
• 200ml of milk
• 1 tablespoon cornstarch
• 500 ml of serum-free cream
• 2 egg whites beaten (until soft peaks are formed) with a tablespoon of sugar
• 250 grams of white chocolate
• 1 package unflavored gelatin melted with 5 tablespoons water

Ingredients of the cover

• 500 grams of white chocolate
• 200ml cream with whey

How to Prepare
Dough: Preheat the eggs with the sugar, mix well and blend in a blender for about 15 minutes. Stop the mixer and add the wheat involving slightly, the baking powder and the melted butter. Place molds in two removable rim (22) and bake for about 35 minutes.
Filling:

1. Place in a pot sweetened condensed milk, milk and cornstarch, and cook and stir until bubbling. Reserve.
2. Heat in water bath white chocolate, stir in the cream, incorporate the cream mixture to the reserved white chocolate with cream.
3. Hydrate the gelatin in the water and bring to a water bath to dissolve it completely.
4. Beat the egg whites with a teaspoon of sugar and add to cream white chocolate and gelatin dissolved while hot.

Topping: Melt white chocolate in double boiler and add the cream with the serum. Beat well and cover the pie.
Mom Tips
Garnish sides of cake with white chocolate chips. For the cake add grated white chocolate. Garnish with fresh strawberries or fresh cherries or preserved.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/11/white-forest-cake.html

White Forest Cake

Author

Susan Volland

Ingredients

1/2 cup White Chocolate Sauce

Cherry filling tart cherries in water

2 tablespoons sugar

1 tablespoon cornstarch

1 tablespoon water

1-2 tablespoons kirsch (optional)

3 layers of your favorite white cake

2 cups whipping cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract

1 recipe of cherry filling (see below)

3 tablespoons shaved or grated white chocolate, for garnish

Directions

Cherry filling

Cherry filling directions: Combine the cherries and their juice with the sugar in a medium saucepan. Dissolve the cornstarch in the water and add this to the cherries. Heat over medium high heat, stirring occasionally until cherry sauce turns clear and thickens slightly, about 5 minutes. Stir in Kirsch if desired. Cool.

General

Trim the cake layers so they are completely flat. Whip the cream with the powdered sugar and vanilla until stiff. To assemble the cake: Place one of the cake layers on a plate and spoon one third of the white chocolate sauce evenly over the cake. Spoon one third of the cherries and sauce on the same layer. Top the cherries with one third of the whipped cream. Cover with another layer of cake and repeat with an additional third of the white chocolate sauce, cherries and whipped cream. Finish with the final cake layer and remaining sauce, cherries and cream. Decorate the cake with white chocolate shavings and cherries if desired. Serve immediately or chill and serve within 24 hours of assembling.

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