Description
This White Christmas Truffle Cake features a light and airy sponge base topped with a rich, creamy white chocolate mascarpone truffle layer. Perfect for festive celebrations, the cake combines delicate flavors and a smooth texture for a delightful holiday dessert.
Ingredients
Scale
For the Cake Layer
- 3 eggs
- 1/3 cup (65 g) sugar
- 1/3 cup (45 g) flour
- 1 tsp vanilla extract
For the Truffle Topping
- 1 1/4 cups (300 ml) double cream/heavy cream (48% fat recommended)
- 12 oz (350 g) white chocolate, chopped (not chocolate chips)
- 9 oz (250 g) mascarpone or full-fat cream cheese
Instructions
- Prepare the Cake Layer: Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20 cm) round springform pan to prevent sticking.
- Beat Eggs and Sugar: In a medium bowl, beat room temperature eggs, vanilla extract, and sugar with an electric mixer for 3-5 minutes until the mixture is white, foamy, and has tripled in volume.
- Fold in Flour: Sift the flour and carefully fold it into the egg mixture in three additions using a spatula, making sure not to deflate the batter to maintain its volume for a fluffy cake.
- Bake the Sponge: Pour the batter into the prepared pan and bake for 15-17 minutes until a cake tester comes out clean and the sponge has doubled in height. Allow the cake to cool on a wire rack.
- Prepare the Truffle Topping: Heat the double cream in a saucepan until it boils. Pour the hot cream over the chopped white chocolate and whisk gently until all the chocolate has melted and the mixture is smooth. Let it cool to room temperature, chilling if necessary.
- Add Mascarpone or Cream Cheese: Add mascarpone to the chocolate-cream mixture and whip until smooth. If using cream cheese, whip it first until light and fluffy before folding in the chocolate mixture. Avoid over-beating mascarpone to prevent separation.
- Combine Mixture: Blend mascarpone and chocolate-cream mixture together with a hand blender for about 2 minutes until thickened to a sour cream-like consistency.
- Assemble the Cake: Line the sides of the springform pan with parchment paper and place the cooled sponge cake layer back into the pan.
- Add Truffle Layer: Pour the truffle topping over the cake and use an offset spatula to level the surface evenly.
- Chill the Cake: Refrigerate the cake for at least 2 hours or preferably overnight to set the truffle layer.
- Serve and Decorate: Run a knife around the edges to release the cake from the pan, unmold carefully, transfer to a cake stand, and decorate with sugar pearls and greenery as preferred.
Notes
- Use a high-fat double cream (48%) for the richest truffle topping.
- Do not overmix the mascarpone to avoid curdling the truffle layer.
- Folding in flour gently is crucial to retain the sponge’s rise and lightness.
- Chilling the cake overnight enhances flavor and texture.
- Decorate with festive sugar pearls and greenery for a beautiful holiday presentation.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
Keywords: White Christmas cake, white chocolate truffle cake, mascarpone cake, holiday dessert, festive cake, sponge cake with truffle topping
