home Confectionery Cakes Tartufo Bianco White Truffle cake (master class)

Tartufo Bianco White Truffle cake (master class)

Tartufo Bianco White Truffle cake (master class)

Category: Confectionery
Cake White truffle Tartufo Bianco (master class)

Ingredients

Chocolate Genoese sponge cake:
Eggs at room temperature 6
Flour 130 g
Starch 15 g
Sugar 160 g
Butter 50 g
White chocolate 50 g
Baking powder 1 tsp
Cream:
Sliced ​​white chocolate 250 g
Cream 30% 200 ml.
Mascarpone cheese (Riccota, Almente, Philadelphia) 250 g
Gelatin 3 g
Cake coating:
Cream 35% 300 ml.
Powdered sugar 2 tbsp. l.
Vanilla 1 g
Dark chocolate shavings mint, strawberries

Cooking method

  • Biscuit:
  • It is better to prepare a set of products for a biscuit in advance.
  • Melt butter and chocolate in a steam bath, cool.
  • Put the eggs and sugar on a low heat and constantly stirring with a whisk to heat up to 30⁰С
  • Remove from heat and beat with a mixer at maximum speed, beat for at least 15 minutes.
  • The mass should greatly increase in volume, be lush and stable.
  • Cake White truffle Tartufo Bianco (master class)
  • Sift flour, starch and baking powder together and add 1/3 part to the whipped mass, gently mix with a spatula by folding from the bottom up and in a circle.
  • Cake White truffle Tartufo Bianco (master class)
  • Add, carefully pouring half of the chocolate-butter mixture in a circle, mix.
  • Then again 1/3 of the flour, mix, the remaining chocolate-butter mixture, mix and add the rest of the flour, mix.
  • Place the finished dough in a mold and bake in an oven preheated to 180 "C for 20 minutes, lower the temperature by 5" C, and after 5 minutes lower it to 170 "C and bake for another 20 minutes.
  • Cake White truffle Tartufo Bianco (master class)
  • Cool the biscuit in the mold.
  • Release from the shape by carefully trimming the edges in a circle.
  • Cake White truffle Tartufo Bianco (master class)
  • Cut horizontally into three cakes.
  • Cake White truffle Tartufo Bianco (master class)
  • Cream:
  • Soak gelatin in cold water.
  • Heat the cream to 80 ° C without letting it boil and place the chocolate in it.
  • Stir until smooth, add Mascarpone and beat.
  • Put a few tablespoons of the cream in a separate container, heat and dissolve the squeezed gelatin in it, add to the cream and stir. Put in the refrigerator for 20-25 minutes, then beat gently.
  • Cake White truffle Tartufo Bianco (master class)
  • Assembly:
  • Spread cream on the cakes.
  • Cake White truffle Tartufo Bianco (master class)
  • Cover the top and sides with it and place in the refrigerator for 1 hour.
  • Cake White truffle Tartufo Bianco (master class)
  • Whip the cream, powder and vanilla and cover the sides and top of the cake.
  • Cake White truffle Tartufo Bianco (master class)
  • Decorate as you wish. I garnished with strawberries and dark chocolate.
  • Cake White truffle Tartufo Bianco (master class)

The dish is designed for

12

Time for preparing:

120

Cooking program:

oven

National cuisine

italian

Note

Cake White truffle Tartufo Bianco (master class)

Cake White truffle Tartufo Bianco (master class)
Mascarpone recipe irpunya.livejournal.com/51616.html

link to cake recipe

SchuMakher
No, well, for the night sooooo, it's not fair!
natapit
yes,: yes: I believe, but what can you do ... while I came home from work, cooked dinner, fed my husband, etc., etc. ..... and share the recipe for the holidays with you, that's what happens if you can! !!
irza
I saw a photo in new recipes and immediately predicted who the author of this miracle was. And I was not mistaken! Natasha, your handwriting is recognizable without further comment.
The cut is tempting and the recipe seems to be uncomplicated. Need to try

p. from. And so little gelatin is needed - 3 g?
natapit
Irish, thanks! yeah, only 3 grams! and the cake is not complicated at all, it's true!
Arka
Natasha! What kind of person are you ?! No pity, no conscience!
I gnawed the monitor because of you ... I want you tooort!
lu_estrada
sorry, I'm going through the previous comment, seeing a new culinary work, I already knew that it was Natalka ...
thanks, I need such a light, airy and at the same time awesome cake.
You probably create them in a dream, and then reproduce them to life for the joy of us ..... mmmmmm
* Katerina *
I wanted to bite the monitor straight
katerix
Yes, I’m already named cond. yummy I can tell who this master is !!! and immediately scared to look into the recipe !!!
when the progess comes, so that all this could be tried right away through the computer and everyone had enough !!!
well, or at least smell and touch ?!
Natapit, you can't mock a living people who are far from such arts ... and there simply isn't enough time for such delights ...
but still bravo, you are excellent hostess !!!
infect at least a little bit with your patience and desire for something beautiful !!!
aola
I support all previous orators speakers !!! Natasha, how many such bombs are still hidden in the sleeve? What is not a recipe is just a shock for us, in culinary and aesthetic terms? And I will make a recipe for March 11 for twins' sisters for their birthday. Can the mascarpone be replaced with curd mass?
Aprelevna
And I'm already baking this cake !!!
I thought of making a cake for my daughter and my friend for gifts on March 8th, decorating with mastic.
And Natasha's recipe for the time, something new, thanks!
I made a full portion and divided it into 2 parts, I have a small round shape, 17 cm, I am baking the first cake.
Sponge cake och. rose in it, so that the cakes are not wide, but high
The photo report will be later. And if I'm lucky, I'll take a picture of the cut.
natapit
oh girls, thanks for the praises !!! soooo nice !!!

I do not recommend replacing mascarpone with curd mass. will not be it! to throw in the recipe a link to homemade mascarpone?

I'm waiting for your photo reports! love you all
Arka
Made a cake as a gift
Cake White truffle Tartufo Bianco (master class)
Nata, thank you for the detailed instructions!
The most managed to try only the cream
According to the reviews of those who tried there was only one puncture, the biscuit was a little rubbery, despite the fact that it looked decent outwardly.
Maybe you know what could have caused this effect? Or is he just like that, and I needlessly worry?
Was very frothy before baking. Baking in the cartoon. I used baking powder and flour for the first time, so there is no confidence in the quality of the products.
natapit
it is most likely that the eggs were underbeaten, since this is usually the main reason for the "rubberiness" of the biscuit, yes, if the flour contains a lot of gluten. the same effect, so the cake flour should be softer! sorry that it happened, I had it delicious, the cake just melted in my mouth !!!
Arka
Quote: natapit

it is most likely that the eggs were underbeaten, since this is usually the main reason for the "rubberiness" of the biscuit, yes, if the flour contains a lot of gluten. the same effect, so the cake flour should be softer! it's a pity that it happened, I had it delicious, the cake just melted in my mouth !!!
Thank you, Nata! Beaten eggs for about 20 minutes, the foam was dense. I'll try another flour.
ilkva
Natalochka is another thank you for your masterpieces. We ordered a cake, the customers are regular, tried almost everything, asked for something unusual, a surprise for the ladies on March 8th. I decided on your cake, for the first time right away for the customers, without trying it yourself, so sick the products were all what you need. Try the trimming when trimming the sides. YUMMY! As my son says, head off!
Thank you very much
Cake White truffle Tartufo Bianco (master class)
natapit
AlenaT
NatashaWhat can I say - hands are just golden!)))
I just want to do it!
AlenaT
And which form is better - 24, 28?
natapit
Thank you so much! shape 24 is better, good luck!
irza
Natasha, and in your recipes which starch is the default - potato or corn?
natapit
I use corn, but many people write that it does not matter!
Arka
Quote: natapit

I use corn, but many people write that it does not matter!
Nata, it dawned on me! Well, I mean, what was the problem ... It was starch! As I read about corn starch, I immediately remembered that even earlier I had added it to some baked goods and the crumb became rubbery from it!
Hurrah! The pest is caught! ..
And I have already packed up with new flour and baking powder
Listen, is it possible without starch at all? What will this affect?
Margit
natapit - Natasha, tell me how to calculate this cake for a shape of 20 cm. I like this white beauty, and I think the taste is sheer delight! Today I overstocked with white and dark chocolate, now my hands are itching to bake it!
natapit
I always recount the biscuit by the number of eggs - for a 20 cm shape - 4 eggs will be enough, calculate how many are in 1 egg, that is, divide everything by 6.
for example sugar 160: 6 = 25 grams, and then multiply everything by 4. if you want a taller cake. then cook for 5 eggs.
Margit
Thank you Natasha!
berlus
Hello Natasha!
Your cake is wonderful, only this recipe is not from Italian pastry chefs, but from a girl named Maria (DolceVita from the site "Cooking at Home"), I personally know her and I myself have baked this cake more than once, her personal recipe. It is a pity that you do not indicate the author, if only to thank.
I read that someone did not succeed in the biscuit: this biscuit can turn out to be "rubbery" both because of the half-beaten eggs, and because the chocolate and butter were not properly mixed with the rest of the ingredients ...
natapit
berlus! how many of my recipes are on different sites without a link to me ..... I personally thanked her with a photo report, because the cake is wonderful and very tasty!

Feofania
what a handsome man!
Aksinya Kabyzdyakina
Natasha, baked this delight for a friend's birthday, everyone was delighted! Not even crumbs left! MANY THANKS for the recipe !!!
natapit
glad that everyone liked it! the cake is delicious!
Zhenya 80
Quote: natapit

oh girls, thanks for the praises !!! soooo nice !!!

I do not recommend replacing mascarpone with curd mass. will not be it! to throw in the recipe a link to homemade mascarpone?

I'm waiting for your photo reports! love you all
natapit, I read the recipe today,: rose: I really wanted to do it, somewhere you wanted to throw off a link not a recipe for homemade mascarpone (otherwise we have it on fire in our city during the day ...), if it's not difficult, please give a recipe? Thank you in advance!
natapit
🔗 good luck!
Reveler's Cat
Hello Natasha! I'm new to your site! Yesterday I tried to bake such beauty, the master class is very detailed, everything is clear, but such a misfortune happened to me, I put the biscuit in the oven for the first 20 minutes, everything is fine, as soon as I lowered the temperature, it dropped, I almost cried, then pulled myself together and took out cut the sides just got a little cake. The biscuit is awesomely delicious. The cream is also very tasty. Just tell me please, Mascarpone needs to be warmed up due to the fact that it is fat. (if very stupid questions, excuse me, I'm still an amateur) Thank you, Elena.
natapit
Lena, maybe you have removed the temperature more than it should be? And heat a couple of spoons of mascarpone to dissolve the gelatin in them!
Lelik
Natasha, I want to make a cake, but I had two questions - before heating the eggs with sugar, you don't need to beat the whole thing a little? Just add sugar to your eggs and put them on fire right away? And about the mascarpone cream to add to the hot cream with chocolate? No need to wait for the creamy chocolate mass to cool down?
TatyaHka
Natalia, can you add dried apricots or prunes or nuts to the cream, for example? Will it ruin the cake?
natapit
it will just be superfluous!
Trendy
I baked this cake this weekend. It turned out delicious, but very sweet. Don't eat much.
natapit , thanks for the recipe! We will repeat.

Cake White truffle Tartufo Bianco (master class)
tamara87
Please tell me what is the weight of the cake from this number of products? And another question, how do you think strawberries will fit here? Thank you.
Caritsa
Hello girls!
I'm with my report. I took exactly half of the ingredients on a small cake 18 cm in diameter. I packed it under mastic and made a simple application. My husband, looking at this in bewilderment, asked "why Santa Claus with a saber"?
Honestly, I am a fan of dark chocolate, I am indifferent to white. But since the household requested a "white" cake, she chose this recipe. Mostly because of your beautiful cuts and mascarpone chocolate.
The biscuit is unusual, on the cutter it may seem that it is dry, but in fact the biscuit is soft, and I did not soak it in anything. In the cream, mascarpone is not felt, but the cream itself is delicious, has a pronounced taste of chocolate. My husband lacked fruit in the layer, I think pineapples would emphasize the delicate taste.
Cake White truffle Tartufo Bianco (master class)
lavender38
Caritsa and what covered under the suit?
lavender38
Can you tell me if you can bake at 175g and until cooked? I have divisions on the oven after 25g.
sansas
privet, u menia vopros: a biskvit ne nado propitivat?
fish
Is it possible to replace Mascarpone cheese with Almetta? Or is it better to just take homemade cottage cheese and grind it through a sieve?
SanechkaA
fish, about Almetta in the recipe itself it is indicated that you can
fish
Thank you!
tamara87
I made with peaches and soaked in peach juice, sooo delicious. thanks for the recipe.
NataliKu
Nice recipe. I think I'll dwell on it))
kristina1
natapit, beautiful cake and good recipe, thanks

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