White Chocolate Gateau: White Chocolate Day. (Updated post. First published here 17th July 2016).
Hello friends, happy white chocolate day.
Love white chocolate? I do!
White Chocolate Gateau anyone?
White Chocolate Gateau created by Gregg Wallace.
How To Make A White Chocolate Gateau:
Preparation time 45 minutes, plus cooling
Cooking time 25–30 minutes
Serves 12
Ingredients:
- Butter, for greasing
- 4 eggs
- 125 g (4 oz) caster sugar
- 125 g (4 oz) plain flour
- 50 g (2 oz) Divine White Chocolate, finely grated
To finish:
- 3 tablespoons rosewater, or 2–3 drops rose essence
- 150 ml (1⁄4 pint) crème fraîche
- 200 g (7 oz) Divine White Chocolate, broken into pieces
- 75 g (3 oz) unsalted butter
- 3 tablespoons single cream, at room temperature
- 125 g (4 oz) icing sugar
- White chocolate curls
- Sugared rose petals (optional)
- Sifted icing sugar, for dusting
White Chocolate Gateau Method:
- Grease and line the bases of two 20 cm (8 inch) round sandwich tins. Whisk the eggs and caster sugar together in a large bowl using a hand-held electric whisk until thick enough to leave a trail when the whisk is lifted.
- Sift the flour into the bowl. Add the grated chocolate and fold in using a large metal spoon.
- Divide the mixture between the prepared tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until just firm to the touch. Transfer to a wire rack to cool.
- Stir the rosewater into the crème fraîche and use to sandwich the 2 cakes together on a serving plate.
- Put the white chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and leave until melted. Allow to cool, then stir in the cream and icing sugar and beat until smooth. Leave the mixture to cool further until it forms soft peaks, then spread over the top and side of the cake using a palette knife.
- Decorate the top of the cake with white chocolate curls, sugared rose petals, if you like, and a light dusting of icing sugar.
Gregg’s Tip:
- The sugared rose petals decorating this cake enhance the subtle rosewater flavouring. To make, lightly brush fresh rose petals with beaten egg white and dust them with caster sugar. Leave to dry on non-stick greaseproof paper for 1–2 hours before using.
White Chocolate Gateau.
*Recipe and recipe photography by Divine Chocolate*
*No Payment was received*
You Might Also Like These White Chocolate Recipes:
White Chocolate And BerryWorld Cranberry Truffles.
White Chocolate Blondie’s with blueberries And Macadamia Nuts.
Strawberry, Vanilla And White Chocolate Scones.
White Chocolate Cookies Studded with Cranberries.
White Chocolate And Pistachio Sponge Blondies.
Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.
I do love the look of this and I dont even have a sweet tooth really, I am usually more of a savoury kind of person
Author
Thanks for stopping by 🙂
OMG that cake looks amazing! If I tried to make it it would not look like that!
Author
Thanks for the comment, Joanna. I bet it would 🙂
Yummmm!! White chocolate sounds so good right now.
Author
Thanks for stopping by Heather 🙂
Claire,
What a gorgeous presentation of such a beautiful cake! I’m fairly certain THIS is the sorta cake that I wouldn’t make myself but I wouldn’t mind trying a slice. Would you care to send me a piece? It sure does look good!
Author
Hi Cathy, thanks for stopping by. I could pass on somethings but definitely not this 🙂
Absolutely beautiful!! Thanks for sharing at the What’s for Dinner party! Hope to see you every Sunday! Have a wonderful week.
Author
Thanks for hosting and stopping by Helen 🙂
This would be a great cake to bake for my nan! Very pretty too! xx Maria
Author
Thanks Maria 🙂
I am such a sucker for white chocolate and this cake looks gorgeous! I think this would be perfect for a shower!
Mollie
Author
Aww, me too. Thanks for stopping by Mollie 🙂
Oh my goodness! That sounds and looks so delicious! I’m sending it to my daughter, the cake bakerista!
Author
Thanks for the comment Shannon 🙂