A superb White Chocolate Cake recipe with mascarpone frosting and red fruits. This is perhaps the perfect white chocolate cake.
There’s something deliciously more-ish about white chocolate cakes. Just try to stop at one slice.
What makes this particular recipe a little different from other cakes with white chocolate, is the inclusion of lemon zest and juice. The citrus gives the cake a sparkling freshness and balances out the sweetness of the chocolate.
The mascarpone frosting is delicious and also serves to counter the white chocolate. And it looks so very lovely studded with red berries and fruits.
While this is an easy cake to make, keep an eye on it when it’s in the oven. White chocolate cakes have a tendency to dry out around the edges and go very brown quickly.
Like all white chocolate cakes, this is best made at least one day in advance. This allows the flavours to mingle and intensify. Also, never serve this type of cake straight from the fridge. The texture of the cake softens and the flavours open up when it’s served at room temperature (just like good red wine).
- 4 medium eggs, at room temperature (about 260 g)
- 200 g caster sugar
- 100 g white chocolate, melted
- 150 g butter, melted
- 3 organic lemons, grated peel and squeezed juice
- 250 g plain flour
- about 8 g of baking powder
- 250 g mascarpone cheese
- 100 ml cream, whipped
- grated peel of 1 lemon
- 2 tablespoons icing sugar
- strawberries and cherries
- mint leaves
- For the full recipe go here: White Chocolate Cake.