Recently my friend asked me to make her a special cake, and inspired by some white chocolate truffles I'd been given, I decided that a creamy truffle type topping over a light sponge cake would be ideal . I wanted to add some body to the truffle topping, so used an idea I saw in a magazine and added fromage frais.
It's not a big cake, but is rich, so you only need a small slice.
You need a 20cm springform cake tin, base lined.
Preheat oven 180C/gas4
For the sponge:
Whisk 2 eggs with 50g of caster sugar till light and frothy. Fold in 50g of plain flour and then 50g of white chocolate, which has been melted in a microwave or over a pan of hot water.
Pour this batter into the cake tin and bake for 25 mins till the cake is springy to touch.
Leave cake to cool for a bit in the tin and then turn out onto a wire rack.
For the topping:
Put 300ml of double cream into a pan and bring to the boil, stirring to stop it sticking and burning.
Turn the heat down very low, then add 350g of white chocolate broken into pieces. Stir till the chocolate is melted and mixed with the cream.
Take pan off the heat and leave till it's nearly cool, then add 250g of fromage frais and stir together.
Pour the topping onto the cake and chill for 2 hours in the fridge. That's it - all you have to do is enjoy it!
I made some chocolate curls the other day for my chocolate gingerbread, had some left over and used them to decorate the top of the cake. I dusted a little cocoa over the top, using my trusty small tea strainer.
I didn't have any trouble finding fromage frais, but you could use Quark instead. It went down well with my friend and her visitors. They said it was rich without being too sickly and heavy. The sweetness of the white chocolate in the topping is counteracted by the fromage frais and cream. Adding the cheese gave it an extra bit of zing!