Let's simplify and rephrase the recipe for a Moist Milky White Chocolate Cake, making it easier to understand and follow. This cake is a delightful treat that combines the rich flavor of white chocolate with a moist and creamy texture, perfect for any occasion.
Ingredients for the White Sponge Cake:
- White Sponge:
- Egg Whites: 200g
- Granulated Sugar: 100g
- Light Flour: 100g
- White Chocolate: 60g
- Milk: 60g
- Fresh Cream: 50g
- Unsalted Butter: 10g
- Vanilla Oil: A few drops
- Cream:
- Fresh Cream: 300g
- Condensed Milk: 45g
- Vanilla Oil: About 5 drops
- White Glaze:
- White Chocolate: 120g
- Fresh Cream: 60g
- Milk: 60g
- Starch Syrup: 20g
- Gelatin: 2g
- Water: 10g
Preparation Steps:
1. Sift the Flour: Start by sifting the light flour to ensure it's free from lumps.
2. Prepare the Baking Mold: Place reusable baking sheets on the bottom and sides of the 18cm deco mold. The side sheets should be about 10cm high.
3. Preheat the Oven: Set your oven to 150 degrees Celsius.
4. Prepare the Water for Bain-Marie: Boil some water for the bain-marie method, which will help keep the cake moist.
5. Melt the White Chocolate: Chop the white chocolate and melt it in a double boiler to make it easier to work with.
6. Soak the Gelatin: Before glazing, soak the gelatin in water.
Making the White Sponge Cake:
1. Combine Ingredients: In a bowl, mix the chopped white chocolate, milk, fresh cream, and butter. Melt this mixture in a double boiler, add vanilla oil, and keep it at about 50 degrees Celsius.
2. Beat the Egg Whites: Add all the sugar to the egg whites and use a hand mixer on low to make a fine and firm meringue.
3. Add Flour: Add soft flour to the meringue and mix with a whisk until the flour disappears. Then, add a little meringue, mix well, and add all at once to the meringue bowl.
4. Mix Gently: Use a whisk to mix gently until there are no lumps of meringue. Use a rubber spatula to mix thoroughly from the bottom.
5. Pour into Mold: Once the batter becomes glossy, pour it into the 18cm deco mold with a sheet set in it. Use a bamboo skewer or spoon to remove any large air bubbles.
6. Bake: Bake in a preheated oven at 150 degrees Celsius for 60 minutes, then lower the temperature to 140 degrees Celsius and bake for 30 minutes.
Cooling and Glazing:
1. Cool the Cake: Once baked, remove the mold, turn it over, and remove the sheet. Wrap the cake loosely in plastic wrap and let it cool. Once cooled, place it in the refrigerator.
2. Cut the Cake: Cut off the browned surface and cut the cake into 4 equal pieces.
3. Prepare the Cream: Put fresh cream in a bowl, cool with ice water, and whip with a hand mixer. Add condensed milk and vanilla oil and whisk again to make a firm cream.
4. Apply the Cream: Apply plenty of cream to the sponge cake pieces.
5. Prepare the White Glaze: Soak the gelatin and water together. Melt the white chocolate, fresh cream, milk, and starch syrup together while boiling water, and mix gently. Melt the softened gelatin in the microwave and mix. Use a blender to emulsify.
6. Apply the Glaze: Cool the glaze in ice water until it drops to about 20 degrees Celsius. Pour it all at once onto the cake, ensuring the edges are clean. Transfer to a cake tray and decorate with cake picks.
This simplified recipe should make it easier for you to enjoy making and decorating your Moist Milky White Chocolate Cake. Remember, the key to a great cake is patience and attention to detail, especially when it comes to decorating. Happy baking!