Postre
Rhubarb and White Chocolate Layer Cake
2 h 30 minPara 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minRhubarb and White Chocolate Layer Cake
receta de
@juliemarieeats
@juliemarieeats
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
rhubarb (trimmed and chopped into small pieces)Frutas y verduras500 g
granulated sugar (for the compote)Despensa100 g- lemon juice (freshly squeezed)Frutas y verduras15 ml
butter (softened, plus extra for greasing)Lácteos230 g
caster sugarDespensa250 g
eggs (room temperature)Lácteos4 piezas- vanilla extractDespensa10 ml
self-raising flour (sifted)Cereales250 g- baking powderDespensa5 g
milk (room temperature)Lácteos120 ml- white chocolate (finely chopped)Despensa300 g
- double cream (cold, for the ganache)Lácteos450 ml
- icing sugar (sifted)Despensa30 g
por ración
Nutrición
393kcal
- Carbohidratos
- 40 g
- Proteínas
- 4 g
- Grasas
- 24 g
lo que usará
Utensilios
Horno
Molde para bizcocho ×2
Bol ×2
Batidora de varillas
Cazo- Rejilla de enfriamiento
- offset spatula
paso a paso
Preparación
- Paso 1
Make the rhubarb compote
- Combine the rhubarb, granulated sugar and lemon juice in a saucepan.
- Cook over medium heat, stirring occasionally, until the rhubarb breaks down into a thick compote.
- Transfer to a bowl and let cool completely.
- Paso 2
Bake the vanilla sponge
- Heat the oven to 180 °C and grease and line the cake pans.
- Beat the softened butter and caster sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla extract.
- Fold in the sifted self-raising flour and baking powder, then stir in the milk until smooth.
- Divide the batter between the pans and bake until golden and a skewer comes out clean.
- Cool in the pans for a few minutes, then turn out onto a cooling rack.
- Paso 3
Make the whipped white chocolate ganache
- Melt the chopped white chocolate gently in a heatproof bowl.
- Warm part of the cream and stir it into the melted chocolate until smooth, then stir in the remaining cold cream.
- Chill the ganache until cold, then whip it with the icing sugar until light and spreadable.
- Paso 4
Assemble the cake
- Place the first sponge layer on a plate and spread over a layer of whipped ganache.
- Add a layer of rhubarb compote, then top with the second sponge layer.
- Cover the cake with the remaining ganache and swirl the top.
- Paso 5
Chill and serve
- Chill the cake so the ganache sets before slicing.