Baking Recipes - White Chocolate Gateau Recipe

Ingredients

Serves 12

• 4 eggs

• 125 g/4 oz caster sugar

• 125 g/4 oz plain flour

• 50 g/2 oz white chocolate, finely grated

To finish:

• 3 tablespoons rosewater

• 150 ml/1/4 pint crème fraiche

• 200 g/7 oz white chocolate, broken into pieces

• 75 g/3 oz unsalted butter

• 3 tablespoons single cream

• 125 g/4 oz icing sugar

• grated white chocolate

• icing sugar, for dusting

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Method:

1. Grease and line the bases of two 20 cm/8 inch round sandwich tins. Put the eggs and sugar in a large heatproof bowl over a pan of simmering water and whisk until the mixture is thick enough to leave a trail when the whisk is lifted from the bowl. Remove from the heat and whisk until cool.

2. Sift the flour into the bowl. Add the grated chocolate and fold in using a large metal spoon.

3. Turn into the prepared tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until just firm. Transfer to a wire rack to cool.

4. Stir the rosewater into the crème fraiche and use to sandwich the two cakes together on a serving plate.

5. Put the white chocolate and butter in a heatproof bowl over a pan of gently simmering water and leave until melted. Stir in the cream and icing sugar, and beat until smooth.

6. Leave the mixture to cool until it forms soft peaks, then spread it over the top and sides of the cake using a palette knife.

7. Decorate the top of the cake with grated white chocolate and a light dusting of icing sugar.