This is the perfect example of how just a few ingredients can come together and make the most incredible, light, fluffy dessert.
Recipe from Vikalinka
- For the cake layer:
- 3 eggs
- ⅓ cup sugar
- ⅓ cup flour
- 1 tsp vanilla extract
- For the truffle topping
- 1¼ cups heavy cream
- 12 oz white chocolate, chopped (measured by weight)
- 9 oz. mascarpone (but you can also use cream cheese)
For the cake layer:
Preheat the oven to 350F/180C. Butter and flour a 9" round springform pan.
In the bowl of an electric mixture, beat room temperature eggs, vanilla and sugar for about 3-5 minutes the mixture turns white, foamy and triples in volume.
Carefully and gently fold sifted flour, 1/3 at a time, into the egg mixture. Be VERY careful not to deflate the cake batter because it won't rise properly.
Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. T
The baked sponge should have risen to at least double the height of when it was unbaked and first put in the oven.
Cool on a wire rack.
For the truffle topping:
Add the cream to a medium pot and bring to a boil.
Add chopped white chocolate.
Stir with a whisk until the chocolate in melted and completely incorporated into the cream.
As soon as this happens take the chocolate mixture off the heat, and let the mixture cool completely.
It has to be cold but still runny.
Add mascarpone or cream cheese and whip with a hand mixer until smooth.
If you've removed the sponge from the springform to cool, put the sponge back into the springform pan.
Pour the truffle mixture on top of the cake and chill in the refrigerator for at least for 2 hours or overnight.
If you have the time, overnight is better.
The next day, carefully run a knife along the sides of the cake to release it from the pan.
Then gently unmold and place on a cake tray.