Recipes - White Chocolate Forest Cake Recipe

Ingredients

180 g of sponge mix

3 eggs

45 ml of milk

1 tsp of vanilla essence

45 g of butter (melted)

200 g of fresh cream (whipped)

100 g of white chocolate

1 tbsp of corn oil

½ can of lychees

½ can of black cherries

white chocolate slices (for garnishing)

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
Turn to low speed, mix in essence and fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
To make white cream, melt the white chocolate, stir in corn oil. Fold in whipped cream until blended.
Spread white cream onto a slice of sponge cake, arrange with some lychee and black cherry.
Spread some white cream and sandwich with another sponge cake.
Continue layering until finished. Coat the cake with remaining cream. Sides and top with white chocolate slices for garnishing.

	White Chocolate Forest Cake Recipe

	Ingredients Sponge Cake 180 g of sponge mix 3 eggs 45 ml of milk 1 tsp of vanilla essence 45 g of butter (melted) White Chocolate Cream 200 g of fresh cream (whipped) 100 g of white chocolate 1 tbsp of corn oil Filling ½ can of lychees ½ can of black cherries white chocolate slices (for garnishing) Preparation To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in essence and fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. To make white cream, melt the white chocolate, stir in corn oil. Fold in whipped cream until blended. Spread white cream onto a slice of sponge cake, arrange with some lychee and black cherry. Spread some white cream and sandwich with another sponge cake. Continue layering until finished. Coat the cake with remaining cream. Sides and top with white chocolate slices for garnishing.

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