CAKE - White Chocolate Gateau

By Aemelia

Ingredients

• CAKE:
• 4 Eggs
• 125 g Caster Sugar
• 125 g Plain flour
• 50 g White Chocolate, finely grated
• ICING:
• 3 tbsps/2-3 drops rosewater or rose essence
• 150 ml crème fraîche
• 200 g White Chocolate , broken into pieces
• 75 g unsalted butter
• 3 tbsps single cream , at room temperature
• 125 g Icing Sugar
• White Chocolate curls to decorate
• Icing Sugar sifted, for dusting

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Prepare the Crème Fraîche by mix 1 cup of whipping with 1 tbsp of the yogurt, cover and let it sit on your counter (or any place that is not hot), for overnight, then refrigerate for 1 day before using.
You will get the thick and a little tangy cream.

Heat the oven to 180C/fan 160C, butter and line the bases of two 20cm round sandwich tins

Whisk the eggs and caster sugar together in a large bowl using a hand-held electric whisk until pale and thick enough to leave a trail when the whisk is lifted. Sift the flour into the bowl. Add the grated chocolate and fold everything together with a large metal spoon.
Divide the mixture between the prepared tins and bake for 20 minutes until just firm to the touch. Transfer to a wire rack to cool.


When you ready to assemble:
Stir the rosewater into the crème fraiche.

Put the white chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and leave until melted. Allow to cool a little, then stir in the cream and icing sugar and beat until smooth.
Leave the mixture to cool further until thickened.

Use the rose water cream to sandwich the 2 cakes together on a serving plate.

Spread the white chocolate frosting over the top and side of the cake.

Decorate the top of the cake with white chocolate curls.