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Luxurious white chocolate and walnut cake with mascarpone: a gluten-free delight for refined palates

Luxurious white chocolate and walnut cake with mascarpone: a gluten-free delight for refined palates

This sophisticated nut cake, enhanced with luscious white chocolate and creamy mascarpone, offers gluten-free indulgence that doesn't compromise on flavor or texture. Rich hazelnut cake layers combined with velvety white chocolate ganache deliver a luxurious dessert experience. The addition of mascarpone enhances the ganache, creating a smooth, rich, creamy filling that perfectly complements the crunchy nuts.

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Why you'll love it: If you appreciate the finer things in life, this cake is for you. The mascarpone and white chocolate ganache is a divine combination that delivers a melty experience, while the rustic walnut base provides a satisfying crunch. This cake is not only a treat for the taste buds but also for the soul, offering a comforting yet elegant flavor profile that is impossible to resist.

Perfect occasion: This cake is a great choice for sophisticated gatherings, such as dinners, parties, or intimate family gatherings. It's also a fantastic choice for gluten-free customers, ensuring everyone can enjoy a slice of decadent dessert without any dietary worries.

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Decorating Tips: For an elegant presentation, top the cake with a swirl of whipped white chocolate ganache and decorate with walnut halves or white chocolate shavings. Consider sprinkling with powdered sugar or drizzling with a light caramel sauce to add an extra layer of sweetness. Serve each slice on a plate with a dollop of lightly sweetened whipped cream or a sprinkle of finely chopped walnuts for texture.

Ingredients for the Ganache:

  • 400 grams of finely chopped white chocolate
  • 270 grams of mascarpone

Ingredients for the cake:

  • 200 grams of coarsely processed nuts (replaceable with almonds or cashews)
  • 60 grams of gluten-free flour or cornstarch mixture
  • 5 eggs, separated
  • 200 grams of light brown sugar

Instructions:

  1. Prepare the Ganache:
    • Put the chopped white chocolate in a bowl.
    • Heat the mascarpone in a small saucepan until it begins to boil. Pour the hot mascarpone over the chocolate, let sit for 5 minutes, then stir until you have a glossy sauce. Let cool completely, then whisk with an electric mixer until fluffy and light.
  2. Prepare the cake:
    • Preheat the oven to 160 degrees Celsius. Line the bottom of 16cm cake tins with baking paper and sprinkle with flour.
    • In a bowl, beat the egg whites, gradually adding four tablespoons of sugar until soft peaks form. Continue to beat, slowly adding the remaining sugar, until the mixture is glossy and holds stiff peaks.
    • Mix the processed nuts with the flour mixture and egg yolks until well incorporated. Gently fold in some of the meringue to lighten the mixture, then gently fold in the rest of the meringue.
    • Fill the prepared molds with the batter. Note that the dough does not rise significantly and may shrink slightly.
  3. Cook and assemble:
    • Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before unmolding.
    • Assemble as shown in the video, layering the whipped white chocolate ganache between each layer.

Advice:

  • Use the whipped ganache immediately as it hardens in the refrigerator.
  • Feel free to experiment with different types of nuts or substitute heavy cream for the mascarpone if you like.

Enjoy this cake as a centerpiece at your next special event and watch it disappear before your eyes!

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