9 To assemble cake, anchor bottom layer to cake stand or plate with a little bit of frosting. }. Next time I make it, I’ll make some raspberry sauce to drizzle over it or garnish with some raspberries. Fold in the remaining egg whites using the whisk. Hi Linda, first of all let me tell you how sorry I am you had difficulties with this cake. I hope you’ll try it again, because it really is good. I love the simplicity of this recipe. Then I disco… Now this would be my idea of the perfect festive dessert, I wish I was coming for dinner at your house! Wonderful, Frances! I used Baker’s white chocolate bars. The only piece of advice I can offer is to cook the cake 3-5 minutes longer, that might prevent it from shrinking too much. If you live anywhere in North America your cream fat content should be anywhere between 32% to 35%, which is plenty. xx. If after the addition of flour the volume significantly goes down, the cake will not rise and will be dense and chewy. I eyeballed it until the mixture peaked. if(window.location.href.indexOf("pws") > -1) { A mouth watering recipe. Thank you for sharing. Also the fat content of double cream in England is 48%, which is responsible for the firmness of the truffle layer. I literally want to cry. I’m in Sacramento and found it at a local gourmet grocery store. Next time, I may only remove the sides of the spring form (not the bottom) and let it cool that way. The same happens here. Perhaps this is causing so many problems for Americans trying your recipe. Did you spread anything on the sponge? Hi, I have just made the Christmas white truffle cake. Thank you so much for this wonderful recipe. How long does it keep in the fridge? Thanks for sharing. So assuming from your comment you think the wrong type of white chocolate might be why some people are unsuccessful with the recipe in the US? I really want to make this for Christmas!! It was wonderful! It looks perfect, probably due to your great instructions. Merry Christmas!! Or should they be brought to room temperature before using? You want to pulse your cookies until they get to a fine crumb. The cake is beautiful but I worry that the flavor would be very plain. Thank you, I think it might, Katrien. I made this today in the U.S. with store brand whipping cream, cream cheese and a mixture of brands of bar white chocolate with success. html { Anyways, I am having a hard time finding double cream or heavy cream. The mixture should be cool but runny. I adjusted the recipe a little to make a larger 9-inch cake and it worked out perfectly. Or will that mess with the consistency? It took me no longer than one hour to do…including baking. Mix the mascarpone in after the chocolate and cream mixture cools. Thank you for another wonderful recipe! I usually drizzle simple syrup with various flavourings on my sponge cakes but I didn’t with this one although it’s not a bad idea! Is it tricky transferring the cake from the springform to cake stand? My cake was dead anyway so I pulled it out of the refrigerator, scooped out the cake which was totally saturated with liquid and what liquid was left, I tried actually WHIPPING it with the hand mixer. It seems all I can find is whipping cream which is 35% fat. The cake itself is a masterpiece . It should set so you could cut it easily. I was so impressed with how it turned out. Also as long as whipping cream is used, heavy or regular, and quality white chocolate, it should set just fine. Fresh Market carries it if you live in the Southern US. In the Stainless Steel (2-qt./2-L) Mixing Bowl, beat the egg whites on the high speed of an electric mixer until stiff peaks form. I have a feelng that the whipping cream I used wasn’t thick enough so it was too runny. I’m very excited to try this for Christmas! I’ll make it again for next year and hopefully have a success. Have you ever made it in advance and frozen it? What do you use for the bottom of this cake? For the dark layer I used 12 ounces of Hershey’s dark chocolate kisses. it really is a credit to you. Thank you so much, this will be my go to recipe when asked to make a dessert. I hope this helps. This recipe is phenomenal! And for making the sponge, I used Better Batter Gluten Free Flour. I love this cake! The cake does shrink a bit as it is a very delicate sponge, Shannon. Is there anything that anyone could suggest to fix this problem? HELP! . Cooling the mixture is most likely not the reason but if the mixture was still too warm it might have been. Pipe the frosting evenly around the tops of the cupcakes. That will depend on the weight that is on the chocolate bar label whether it’s in grams or ounces. A recipe is not a mathematical formula and especially a baking recipe; ingredients, environment and even people’s baking skills all play a part in what the end result will be. Cranberry Cake with Orange Cream Cheese Icing, Christmas Cranberry Cake with Orange Cream Cheese Icing, https://vikalinka.com/be-my-valentine-red-velvet-truffle-cake/. Flavor is good, Does it still hold its shape, Donna? Happy Holidays! My cake was not quite as high as the picture (3″ total height), but it was very rich and tasted like a white chocolate truffle. Maybe it was just a one off fluke? I made the cake for Christmas and it was a huge hit. Thanks! Remove the pan from the oven to a Stackable Cooling Rack. I had my refrigerated for almost 6 hours and when I removed it from the spring form pan, my truffle layer completely seeped over the cake. height: 300px !important; It will make a less tall cake for both the sponge layer and the truffle layer, but if you don’t mind it, go for it, Susan! Mine did the exact same today! White Chocolate Truffles. Our support team is experiencing a high volume of inquiries right now, so it might take them longer to get back to you. what is the “truffle” part of the cake? This is beautiful and looks like a great recipe, but you spelled Christmas incorrectly on Pinterest! It’s a keeper and will make it often. If you are using mascarpone, then no but if you are using cream cheese then it would be beneficial to bring it to a room temp. sorry if its been brought up already. I have written it out and added it to my standby recipe folder. I read some of the difficulties others had, and figured that it did not sound tricky, so I would give it a try anyway. My family thanks you, too. All purpose flour, cake flour or self rising flour? Yellow? Thank you for your feedback, Pamela! I did put my chocolate cream mixture in the fridge to cool. You are so kind to share the specifics of your work on this cake. It has a very nice texture and the perfect amount of sweetness. A little sweet, ill try to make some adjustments with mascarpone and heavy cream.do u moisten ur sponge cake?Btw love ur website. Preheat the oven to 325°F (160°C). Place paper liners in the wells of the Muffin Pan. The quality of chocolate is quite important for this recipe since the taste of the truffle will rest on it. I used Lindt white chocolate. I made this beautiful truffle a couple of times now and it turned out pretty awesome. I completely agree, it’s amazing how we are comforted by familiar things! I really enjoyed your white Christmas truffle cake recipe. It worked perfectly and the cake kept its form. I will definitely be trying the recipe I just printed it out now. Doesn’t that little Christmas tree in the middle of the vast white remind you of the favourite childhood cartoon? It was delicious on Christmas day, the family loved it and believe it or not there was still a little left yesterday (28th) and it still tasted yummy. I am so happy you like this cake, Vicky. Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. The fat content in both cream and mascarpone is responsible for the ability of this white chocolate truffle layer to set. Did not set. I used the marscapone too. @media (max-width: 1200px) { The bottom layer is sponge or as it says “cake layer” in the recipe and the top is truffle. Do you think the red food coloring will impact the sponge layer? To mix the batter and to whisk the eggs and chocolate, having an electric mixer will be handy (I used KitchenAid hand mixer). I then placed the white cake layer on next followed by the white chocolate peppermint truffle mix. Merry Christmas to you, Brad and your family! Mine will never come out as pretty as yours but hopefully it will taste just as good. And I also used white chocolate morsels instead of a bar. I am determined to make something work though, so I am sticking my truffle “pie” into the freezer and hoping for the best. That is so great! Thanks for replying, I decided to make it on 22nd and chance it being still ok for Christmas. Wasn’t sure what the different between chips and morsels were. This is my go to Christmas cake as well, I just bought ingredients to make it again. Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g. To ensure fine-textured cupcakes, it's important to use cake flour for this recipe. The chocolate has to be measured by weight. I used a white chocolate bar, Italian mascarpone cheese, 48 % fat content cream. I am in the US and had high hopes of making this dessert work out for my family. The sponge layer only has three ingredients. I agree it would be a great no-fuss New Year’s Eve cake! The ingredients that are used will affect the texture as well as taste. Most people who’ve had success used Lindt but I used Sainsbury’s basic brand and it was just fine. http://archive.jsonline.com/features/food/why-do-some-recipes-call-for-heavy-cream-not-ultra-pasteurized-b9981042z1-227440501.html. Maybe you can post pictures of step by step what it should be looking like as well as the exact types of chocolate, cheese etc that you used. Thanks for response. Could this be made with good quality chocolate chocolate rather than white chocolate? He gave it a thumbs up. Using lower fat dairy and chocolate chips will result in the truffle not setting. It is so easy to make and will look so pretty in a gift box.—Gloria Nolan, Peoria, Pennsylvania . I am aware there is a typo on the original pin on Pinterest…many people pointed it out but since there are quite literally hundreds thousands of those pins, there is no way of tracking all of them down and correcting them. Hi there, this cake looks wonderful. What an elegant and delicious dessert for Christmas! I hope this helps! See what's happening with the Thank you for sharing! .fancyFindViewInitial { I am happy to hear you loved the cake, it is such a great one to have when you are short on time! And thankyou for replying xxx. Here is a link with more info. Slowly add the white chocolate filling in 3 batches, whisking after each addition. So the chocolate cream mixture that I poured over my cake layer was a runny soup which caused the cake layer to float to the top. Hi Killeen, I don’t know how many you are expecting for dinner but just wanted to mention that it’s a very rich cake and a little goes a long way. Thanks for sharing. Can’t wait to impress my Christmas guests!! Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. Hope this helps others out there because this cake is pretty special:). Just the size that cream comes in in the UK. Sorry it hasn’t worked out for you. I tried this making this last year and it didn’t set properly even with a second attempt using gelatin. I added the white sugar pearls and white sparkling sprinkle sugar (Michael’s) for a glistening effect. Four ingredient White Chocolate Truffles rolled in coconut. Do you think that you could bake the cake in a 9 inch springform? It also works just fine for anyone in the UK and the rest of Europe but it doesn’t work for some people in the US, so it has to be down to the products that were used. PS I would love for you to give this recipe a review on Pinterest. Happy New Year! This looks amazing- I can’t wait to try it. Umm…I am not really sure what to say, Bridget. So easy to make. If yes, that might create a slippery surface. Tuxedo cake is a fan favourite across the board. So the whipping cream and cream cheese are generic and worked just fine. Best, Julia, Brilliant I’ll give it a go and let you know. I hope you will make it over and over again! Immediately snip a ½"-deep (1-cm) “x” into top of each cupcake using the Professional Shears. I can’t find any heavy cream/double cream so I bought heavy whipping cream instead. Simple and elegant. If that is the case, try clear vanilla next time although I prefer the real deal even if it colours it a bit. I tried the recipe today and did what you said about taking the sponge cake out of the springform pan until it cooled and then put it back in before pouring the mixture on it. I’ve never frozen it, Liz and I am worried it would mess with the texture of the truffle although I am not entirely sure, it might be okay. There is no truffle oil in it? I have baked with Green and Black’s before. All the external testers came back with successful results apart from one, who used white chocolate chips from Trader Joe’s. Heat the cream in the microwave until it's scalding … I halved the recipe and used a 6″ springform pan. Next Recipe . This White Christmas Truffle Cake is a beautiful holiday dessert that consists of a fluffy sponge layer and white chocolate truffle. Having used both I found there is very little difference to how they react in recipes, therefore I use them interchangeably. It looks beautiful and I cannot wait to take it to my family Christmas tomorrow! I have to cook all the food by myself so I want to make as much as possible, ahead of time. . In the UK double cream could be whipped with a whisk! Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean … It is indeed a very rich cake and a little one goes a long way. 1 1/2 cups white chocolate filling into small bowl; cover and freeze until You can make it up to two days in advance and keep it in a springform pan refrigerated. The baked sponge should have risen to at least double the height of the unbaked batter. It maintains its form, but is has a nice soft and creamy texture. .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} Combine the milk and vanilla in a (1-cup/250-mL) Easy Read Measuring Cup. Sounds great. Using clean beaters, beat the frosting on medium speed until well blended. My cake definitely wasn’t as tall as the pictures. Carefully microwave in 20-30 second intervals, stirring in between each interval to prevent overheating, until melted. Merry Christmas, Hannah and a Happy New Year! Out of multiple times I’ve made this cake the only time the mixture split is when we were filming the video and rushing. I added just a sprinkle of candy cane crumbs to the top of mine. Overall, it was still good. You are welcome for dinner at my house any time! I’d like to make it for Valentines Day and dye it pink. Thank you for the quick reply. Thank you so much for such detailed feedback, Derek! For the frosting, place the white chocolate into the Small Micro-Cooker®. Does it matter? The video at the top of the page shows the right consistency before it’s set. $("#pws").attr("href", "/be-a-consultant-nf"); I used to let my husband and friends eat the scraps, but sometimes no one was around to snack. Nov 17, 2014 - Discover our White Chocolate Cupcakes with Truffle Filling and other top Desserts recipes at PamperedChef.com. My grandchildren will love it. I really look forward to trying this! The recipe is really as simple as I described above, melt the chocolate slowly with the cream, cool, and mix the mixture with mascarpone cheese with a hand mixer, pour over the sponge layer and let it set. This year I think I might make it in individual portions in ramekins, so it doesn’t matter if it’s soft. Let me know how it goes! The cake layer turned out excellent every time and the truffle layer did also when I used the correct white chocolate. I love how simple the ingredients list is too! Enjoy and do let me know how it turns out if you get a chance! It’s a simple sponge that compliments a rich truffle layer very well. I used a 10″ spring form. Didn’t work at all. White Chocolate Cupcakes with Truffle Filling. But I think you should go back and re-write that section of your instructions as I saw other comments that others had misinterpreted the amount of whipping that needs to be done. After reading through the comments I decided to use two jars of Devon Double Cream which we can get here in Vancouver as it has a higher fat content than whipping cream. I have never revised or updated a recipe with more instruction than I’ve done with this one and every time it was tested it came out just as I said a year ago. I followed the recipe as directed and used heavy cream, mascarpone cheese and Lindt white chocolate (not baking chocolate). I think my springform pan was a fraction too large as the cream cheese layer wasn’t as deep as in the photos but no one seemed to notice – they were too busy complementing me The result was amazing! Hi Sandra, you need to remove the sponge cake from your springform and cool completely on a wire rack. Would it work to add a TBSP or two of cocoa to make the cake layer chocolate-y? Thank you! . I made it and it was decadent and wonderful! Will make again! Bake for 17–20 minutes or until a wooden pick inserted in the cupcake centers comes out clean. Any tips or advice. I just gently beat it with a hand mixer because I didn’t want it to be over beat and separate. Would you be able to let us know how much more mascarpone you added? However, white chocolate’s satiny and creamy texture works well with the fudgy and chewy texture of Oreo crumb filling. . + chilling. =). Best, Julia. as per instructions say you whip then don’t whip it??? Hi Cathy, all purpose flour, the cake rises from whipping eggs and sugar together until they triple in volume. Cake looked and sounded LOVELY… until I made it to take to aChristmas party ( BTW- My BIG MISTAKE – to take something, that has not been tried before) , flavors were on point… cake layer was chewy, truffle portion was too runny. The first try I didn´t let it bake long enough and it shrunk. 9. Test Kitchen Approved; 2 reviews; Recommended. The ganache can be whipped for fluffier consistency, or used as is. Large eggs, Kristen, and the decorations are sugar pearls. Merry Christmas! Hiya, I would like to make this for Christmas Day but will be very busy before hand with having all the family over this year, would it be suitable to make ahead and freeze? Please read the recipe directions and all comments before starting on your cake. I can’t wait to serve this dessert Christmas. It was light….almost mousse like. Best cake ever. Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted. I’m in the UK so will use the same ingredients as you i.e. Thank you, Angela! top: 500px !important; What are the little white gems on the cake? The truffles will melt into the cupcakes. I used high fat mascarpone, Lindt white chocolate and high fat heavy cream. You were clever to use such high quality ingredients because they make this cake! Made this several times and it’s absolutely delicious! And if so, is it best to defrost in the fridge or at room temperature? Secondly, if you read ALL comments you will see the ones that have successfully made the cake. Keep covered in an airtight container until ready to use. I am afraid it won’t set properly if creme fraiche is used but you can use full fat cream cheese instead of mascarpone. I brought it to a party and refrigerated it when I got there, but took it out about an hour before serving. The flavor is airy and light, yet perfectly rich for a celebration like Christmas or birthday. I live in England, so telling people what products I used wouldn’t be very helpful. Wow this masterpiece is to die for & will definitely have to try it. I made it last night as well, it really is an easy cake. The measurements in the recipe are enough for a two-layer 9-inch round cake. I bought them in Sainsbury’s. Cake flour can be found in the baking aisle. Chocolate and white chocolate. It was also in a small glass jar for about $7 each and recipe takes two jars. Ingredients for this White Chocolate Cupcakes with Truffle Filling recipe include Cupcakes, 1 3/4 cups (425 mL) cake flour, 2 tsp (10 mL) baking powder, and 2/3 cup (150 mL) whole milk. This is going to be my go-to holiday dessert I think! Had all ingredients. Also, if you want to make a larger one, you can hover over the number of servings in the recipe card and a slider will appear. Sounds amazing and way to be resourceful, Tanya! Let the chocolate stand for 3 minutes or until it's slightly cooled. Make sure you report back how you get on with it! I just added until I thought it was the right consistency, and it set in a couple hours with no problems. Best, Julia. Our full fat cream is 38% fat, but we have real mascarpone. Great tips, Lori. Hi Jessica, yes, mascarpone separates when overbeaten. Let the mixture come to a room temperature. Refrigerate the frosting for around 3 hours. All came out well but, not white. put the Christmas tree leaves in the middle and dusted the whole thing with silver which I got from the cake shop. This was an amazing Christmas dessert! That’s what it’s all about, the true spirit of Christmas. Thank you again and happy baking. First, it is important that you beat the ingredients for the sponge on the highest speed to get the foamy consistency you are looking for. Would love to serve this at Christmas but do want to use the correct ingredients. Am Baking it tonight. Just make sure you have a large and firm spatula to lift the cake or a cake lifter. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to … I’m in the US and didn’t have the same issues as other US readers.. I mixed the eggs the specified amount of time and added my flour in three portions. Merry Christmas. Happy Holidays to you too! It turned out beautifully with no hitches, I just followed your instructions to the letter, I am in UK so used your ingredients. White chocolate truffles can be rolled in finely chopped nuts, crushed cookies, finely chopped candies, shredded coconut, finely chopped dried fruit, sprinkles, cocoa powder, confectioners' sugar, or even colored coarse or fine sugar. I found that the truffle layer was a bit softer than expected (was still delicious), although it did hold its shape. I am at the stage of making the truffle mixture … I am confused as to whether or not the truffle mix goes on top of the cake inside the springform pan. The truffle layer turned out fine – set with no problems.. Absolutely magic! This particular sponge recipe is a very common and widely used recipe in parts of Europe, it doesn’t use any rising agents like baking powder but relies on stiffly whipped eggs, that have to be whipped, as the recipe says, until they literally triple in volume and it takes anywhere between 3 to 5 minutes. . This looks incredible! Garnish the cupcakes with chocolate curls, if desired. Slowly add the powdered sugar and beat well. By the way, the first time I made it for a dessert auction and it raised $190 for a non-profit organization. I linked videos I did for this cake, you can see them if you scroll up, they show what consistency your truffle mixture should be before pouring it on top of the sponge. The sponge (cake) is very light as it should be. I made the sponge layer three times, and I think the third time is as they say a charm. Not only did I edit the instructions I also linked this post to videos of the cake I made on my Facebook page, where you can clearly see the consistency of the chocolate mixture when poured on top of the sponge (not liquid but mousse like). But please forgive me, I could not get my truffle layer to set properly. https://yummiestfood.com/chocolate-layer-cake-with-cream-cheese-filling Then flour is folded manually and very gently as to not to deflate the cake batter. I did make the base with my family biscuit recipe though which is a bit of a higher base then. Eggs, sugar and flour. This is one of my wife’s favorites. Mary, I just made this cake today and used Bob’s Red Mill gluten free 1 for 1 baking flour and used exactly as this recipe states. Your email address will not be published. Thank you so much for your sweet comment, Barbara. Also, have you measured your chocolate by weight? Happy New Year! The flavors are great, but the textures did not work out for me. I think you need to make it clear that the chocolate cream mixture MUST be whipped. I am making it to take to work this Friday; easy and delicious, can’t beat that! You can make this cake a day ahead, Karen. I followed the directions and it worked out perfectly. #left_column .block_content, #right_column .block_content { For another beautiful Christmas cake take a look at this Cranberry Cake with Orange Cream Cheese Icing. I pinned this recipe about 6 months ago and been counting down the weeks ever since to try it!! I made the white cake layer first. I would like, however to assure you that these instructions were updated several times based on my own multiple testing of the recipe, external testers and readers’ comments. This looks delicious, I’m looking forward to making it for Christmas this year. I am thrilled to hear your cake turned out as well as it did. Do you think that ruined it? When I lived in Canada I used heavy/whipping cream and now I use double cream in England. I just made this today and loved how easy it was. I love the look of this and would like to make it for Christmas this year. After going through the comments again and re-reading the directions, I think the problem is where you say “Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes.” Earlier you said the mascarpone can separate from over-beating so I did not whip it. 6. I hope this helps. It’s still a disaster for my Christmas party which is tomorrow night. I didn’t have a spring form pan the correct size so I used a loose bottom one and it still worked fine. Anywhere between 1 and 2 hours, it depends on where it’s kept. Thanks, Julia! Pour the truffle mixture on top of the cake in the springform pan and level it with an offset spatula. For Christmas….It was delicious, can ’ t really seem to have that problem but you. 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