A delicious yet very easy cake, the white chocolate and lemon cake is a true delight. A cake without baking powder, with very little flour, that remains creamy inside and that I love to enrich with a 100% fruit blueberry jam, which adds a tangy note that pairs excellently with the white chocolate. It’s a rich, soft dessert, perfect for sweetening a meal’s end or for an irresistible snack. Do you love chocolate too? You absolutely must try the classic tenerina or chocolate cake. Also try the bread with chocolate chips, very soft, or an irresistible chocolate tiramisu. Another very creamy dessert is the double cream dessert like my aunt used to make. In short, you’re spoiled for choice.
Let’s get to work and prepare the white chocolate and lemon cake.
- Difficulty: Easy
- Cost: Economical
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the white chocolate and lemon cake
- 4 eggs
- 7 oz oz white chocolate
- 7 tbsp tbsp butter
- 1/2 cup cup sugar
- 1 lemon zest
- 1 pinch salt
- 1/3 cup cup all-purpose flour
- 3.5 oz oz blueberry jam
Tools
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- Electric whisks
- Cake pan 9.5-inch diameter
Steps for preparing the white chocolate and lemon
Coarsely chop the white chocolate. Place it in a bowl with the butter. Melt over a bain-marie, being careful not to overheat the mixture because white chocolate spoils easily. Stir until you get a smooth mixture and let it cool.
Break the eggs and separate the yolks from the whites. Beat the egg whites until stiff peaks form with a pinch of salt and half of the sugar. Beat the yolks with the remaining sugar until light and fluffy. Add the sifted flour, grated lemon zest, and melted white chocolate. Mix until you have a homogeneous mixture.
Finally, fold in the egg whites in two or more additions, mixing from bottom to top to prevent them from deflating. Wet and wring out the parchment paper. Line the cake pan and pour in the mixture. Bake in a static oven at 350°F for 30 minutes. Let cool before serving with blueberry jam; I used the 10% fruit one.
Storage
You can store the cake for two or three days under a glass dome.
