White choco­late cake

Landscape (UK) - - In the Kitchen -

Serves 12

150g white choco­late 6 medium eggs 250g but­ter, plus ex­tra for greas­ing 2½ tsp vanilla ex­tract 350g sugar 300g flour 1½ tsp bak­ing pow­der 100ml milk 50g flaked al­monds 200g cream cheese 200g thick nat­u­ral yo­ghurt 200g orange mar­malade sea salt Pre­heat the oven to 175°C/gas mark 4. Sep­a­rate two of the eggs into two cups. In a large bowl, cream the but­ter with a pinch of salt, the vanilla ex­tract and 250g of the sugar. Grad­u­ally stir in the egg yolks and the re­main­ing eggs. In a sep­a­rate bowl, mix the flour with the bak­ing pow­der. Add this to the wet mix in batches, al­ter­nat­ing with the grad­ual ad­di­tion of the milk. Mix well af­ter each ad­di­tion. Place one third of the mix­ture into a 26cm greased spring­form cake tin and smooth the top. Us­ing a hand whisk, beat the egg whites, grad­u­ally adding the re­main­ing sugar. Loosely spread this on top of the mix­ture in the cake tin, to ap­prox­i­mately 5mm from the edge. Sprin­kle with the flaked al­monds. Place in the oven and bake for 20-25 mins. Re­move, leav­ing the oven on, and place on a cool­ing rack. Care­fully ease the cake from the tin and al­low to cool. Clean, dry and re-grease the tin, then add the re­main­ing mix­ture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Re­move and place on a cool­ing rack, care­fully re­move from the tin and al­low to cool. Cut this piece of cake into two lay­ers, slic­ing it hor­i­zon­tally through the cen­tre. Melt the white choco­late in a basin over a pan of warm wa­ter. Place the cream cheese in a bowl and then stir the yo­ghurt and choco­late into the cream cheese in al­ter­nat­ing batches, mix­ing well in be­tween. Spread the bot­tom two lay­ers of the cake with the mar­malade, fol­lowed by the cream mix­ture and as­sem­ble so that the layer with the meringue is sit­ting on the top. Re­frig­er­ate the cake for 2 hrs be­fore serv­ing to al­low the cream to firm slightly.

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