Decadent Layered White Chocolate Cake with Whipped Cream and Floral Decoration

Layered Filled Cake (Torta Farcita a Strati)

Category: Desserts
Servings: 10
Preparation Time: 1 hour 30 minutes
Cooking Time: 1 hour 15 minutes

Ingredients

Instructions

Step 1: Prepare the Base Cake
Begin by making the base of the cake. In a large mixing bowl, whisk together the whole eggs and egg yolks with honey. Gradually add the granulated sugar and continue to whisk until the mixture becomes light and fluffy. Once the eggs and sugar have reached a pale and airy consistency, add the flour, potato starch, and cocoa powder. Gently fold them into the mixture until smooth.

Preheat the oven to 180°C (350°F) if using a static oven, or 160°C (320°F) if using a fan-assisted oven. Pour the batter into a lined round cake pan and place it in the center of the oven. Bake for approximately 45 minutes if using a static oven, or 35 minutes for fan-assisted. To test if the cake is done, insert a toothpick into the center; it should come out clean. Once baked, remove the cake from the oven and allow it to cool completely.

Step 2: Prepare the Filling
While the cake cools, you can start preparing the filling. Chop the white chocolate into small pieces. In a saucepan, heat the whole milk over medium heat. Add the granulated sugar and stir until it dissolves completely. Once the milk is warm, add the chopped white chocolate and continue to stir with a whisk until the chocolate is fully melted.

In a separate bowl, whisk together the egg yolks and flour until smooth. Gradually pour the milk-chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the combined mixture to the heat and cook over low heat, stirring continuously, until the cream thickens and reaches a custard-like consistency. Once thickened, remove from the heat and transfer the cream into a wide glass bowl. Cover the surface of the cream with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Allow the cream to cool at room temperature.

Step 3: Assemble the Cake
Once the base cake has cooled, carefully remove it from the pan. Slice it horizontally into three even layers. Transfer the cooled cream into a piping bag fitted with a smooth tip. Begin by placing one layer of cake onto a serving platter. Pipe a generous amount of the white chocolate cream over the cake layer and spread it evenly. Top with the second layer of cake and repeat the process, layering more cream. Finally, place the third layer of cake on top to complete the stacking.

Step 4: Decorate the Cake
Now it’s time to decorate! Whip the fresh heavy cream with an electric mixer until it begins to thicken. Gradually add powdered sugar and continue whipping until the cream holds stiff peaks. Carefully spread the whipped cream over the entire surface of the layered cake, smoothing it out with a spatula for a clean, even layer.

For additional decoration, transfer the remaining whipped cream into a piping bag fitted with a star-shaped tip. Pipe small rosettes around the base of the cake and along the edges of the top layer. Add sugar paste roses and wafer flowers as desired to create a beautiful floral pattern. For a touch of color, use food coloring to tint small portions of the whipped cream and pipe colored dots or decorative lines around the cake’s perimeter. You can also sprinkle edible decorations to enhance the cake’s visual appeal.

Once decorated, allow the cake to chill in the fridge for at least 30 minutes to set before serving.

Step 5: Serve and Enjoy!
Your stunning layered filled cake is now ready to be served! Slice it into generous portions and enjoy this delightful, creamy, and visually stunning dessert. It’s perfect for birthdays, special occasions, or any time you want to treat yourself and your loved ones to something truly special. Enjoy!