The creamy white chocolate cake is a delicious dessert, with a creamy heart, a crunchy surface, and all the aroma of lemon… and of course, white chocolate.
It’s similar to the tenerina cake, which you can already find the recipe for on my blog, or also in my third book (Sweet Cooking), in my opinion, this one is more summery, with its intense lemon aroma and the addition of fresh fruit on top. Moreover, it is very easy to prepare even for beginners, as it really is just about combining all the ingredients and baking, with no complicated steps.
If you like white chocolate, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 8-10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.4 oz sugar
- 1 tbsp vanilla sugar
- 1 lemon (zest)
- 5.3 oz butter
- 5.3 oz white chocolate
- 2 eggs
- 2 pinches salt
- 1 cup flour
- as needed blackberries (alternatively raspberries, red currants, or blueberries)
- as needed powdered sugar
Steps
To prepare the creamy white chocolate and lemon cake, preheat the oven to 350°F (static) and line the bottom of a cake pan with parchment paper.
Put the sugar in a deep plate, add the vanilla sugar and the grated zest of the previously washed and dried lemon. Mix and set aside.
Cut the butter into cubes and slowly melt it in a saucepan. Meanwhile, chop the white chocolate, then add it to the butter and stir until the chocolate has also melted. At first, the mixture will be separate, but by continuing to stir with a whisk, you will obtain a homogeneous mixture. Set aside.
Mix the flour with the salt.
In a bowl, beat the eggs with the lemon-flavored sugar until pale and very fluffy. Then pour in the white chocolate and butter mixture, continuing to beat with electric whisks at low speed until incorporated. Finally, sift the flour and salt mix over the batter and work again with the electric whisks at low speed until no traces of flour are visible.
Transfer the batter to the cake pan and bake at 350°F for 25-30 minutes. You don’t need to do the toothpick test, as the center of the cake should still be soft and “wobbly.” Only the edge should be cooked.
Remove your white chocolate and lemon cake from the oven and let it cool completely, ideally for half an hour in the fridge.
Before serving, garnish with washed blackberries or other fruit of choice and dust with powdered sugar.
