White Chocolate Tenerina Cake – Italian recipes by GialloZafferano

To prepare the white chocolate tenerina cake, chop the white chocolate 1 and melt it per mezzo di a bain-marie ora per mezzo di the microwave 2. Only when the chocolate is melted, but not excessively hot, add the butter per mezzo di pieces 3.

Let this melt as well while continuing to stir 4. Separate the egg yolks from the egg whites into two different and large bowls. At this point, add half of the sugar to the egg whites 5 and beat them with an electric 6.

You should obtain a firm and frothy mixture 7. Set the beaten egg whites aside and add the remaining sugar to the egg yolks 8then beat everything at moderate speed 9 until you get a light mixture.

At this point, with the still running, slowly pour per mezzo di the now lukewarm chocolate and butter mixture 10and continue beating until you obtain a uniform mixture 11. Now add the beaten egg whites per mezzo di several stages 12: initially add about 1/3, with a spatula ora whisk. Then fold per mezzo di the remaining egg whites, this time gently from bottom to tetto.

Add the sifted flour 13 and always mescolanza with a spatula 14 making gentle movements from bottom to tetto until you get a smooth and uniform mixture. At this point, line a 9.5-inch springform pan with parchment paper (this will make it easier to remove the tenerina cake) and pour the prepared batter inside 15.

Bake 16 per mezzo di a preheated static oven at 350°F for 25/30 minutes. Once baked, let your white chocolate tenerina cake cool 17 before removing it from the pan and dusting it with powdered sugar 18.