White Chocolate Cake

For the chocolate cake, first prepare the cream. For the cream, heat the whipped cream while stirring in the chopped chocolate.

Pour into 2 tall mixing bowls and refrigerate preferably overnight. For the dough, separate the eggs.

Beat the egg whites, salt and 3 tablespoons of water until stiff, adding the sugar as you go. Stir in the egg yolks. Mix flour, cornstarch, baking powder, cocoa and the gingerbread spice and fold in.

Pour the mixture into a springform pan (24 cm diameter) lined with baking paper and smooth it out. Bake in a preheated oven (convection oven: 175 °C) for about 25 minutes and let cool.

Cut the cake into 3 layers. Whip the chocolate cream with a mixer and spread the bottom layer with 1/3 of the cream.

Place the 2nd cake layer on top and spread cream again. Cover with the 3rd cake layer.

For the glaze, chop the white and dark couverture separately and melt each on a warm water bath.

Add coconut oil to the white couverture. Coat the cake with the white couverture and let it dry a bit. Place the dark chocolate coating in a freezer bag and cut off a small corner.

Cover the chocolate cake with a pattern.

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