White Truffle Cake

Merry Christmas!!  Did you have a favorite celebration so far this year? I think mine could be our evening at Susan’s last week.  All the Wednesday night ladies came and we munched on salty snacks and Christmas desserts.  Susan made a fire in the fireplace and we sat around her family room and talked together about Mary and the annunciation of the Angel.  We prayed and laughed and passed around Christmas hugs.  Such a memorable evening.

Here’s what I brought to set on the table– so rich and smooth, and pretty on the plate.  It just looks like Christmas.

WHITE TRUFFLE CAKE

Cake layer:
3 eggs
1/3 cup sugar
1 tsp. vanilla
1/3 cup flour
pinch of salt

Truffle layer:
1  1/4 cup heavy cream
12 oz. good white chocolate*
8 oz. mascarpone or cream cheese

Garnish:
white sprinkles
greenery

To make the cake, use an electric mixer and beat the eggs, sugar and vanilla for about 3 minutes until it is foamy and increases in volume.  Gently fold in the flour and salt with a rubber scraper.

Then scrape the batter into a 8″ springform pan (or deep cake pan) that has been sprayed with cooking spray.  Put it into a 350 degree oven for 12 to 15 minutes until it is lightly browned and firm to the touch.

While the cake is cooking,  bring the heavy cream to a boil in a saucepan.  Drop in the white chocolate and turn off the heat.  Stir until the chocolate completely melts.

Then let the cake cook and the chocolate/cream mixture cool completely.

When the cream is at room temperature, cut the mascarpone (or cream cheese) into cubes and drop into the cream mixture.  Beat with an electric mixture until it is blended and smooth.

Pour the truffle white chocolate mixture over the cooled cake and refrigerate for a least 2 hours (overnight is best).

Decorate with white sprinkles and a touch of green (snipped from your tree??)  Voila!