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Baking Recipes -
White Chocolate Gateau
Recipe
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Baking
Recipes
-
White Chocolate
Gateau Recipe
Ingredients
Serves
12
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
Method:
-
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.
-
Sift the flour into the bowl. Add the grated chocolate and
fold in using a large metal spoon.
-
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.
-
Stir the rosewater into
the crème fraiche and use to sandwich the two cakes
together on a serving plate.
-
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.
-
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.
-
Decorate the top of the cake with grated white chocolate
and a light dusting of icing sugar.
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