White Chocolate Cake with Red Pitaya Fruit Cake Recipe

Bookmark and Share

A white chocolate cake with red pitaya fruits

Ingredients

Sponge Cake

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • 1 tsp of vanilla essence
  • 45 g of butter (melted)

    • Chocolate cream

  • 150 g of white chocolate
  • 2 tbsp of unsalted butter
  • 200 g of fresh cream (whipped)
  • 20 g of red pitaya (chopped)

    • Preparation

    1. To make sponge cake, preheat oven to 180'C; line bottom of a 18cm(7-1n) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence and fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes.
    5. Remove from oven and cool completely. Split into 3 layers.
    6. To make white chocolate cream, melt white chocolate with butter over double boil.
    7. Fold in whipped cream and chopped pitaya.
    8. Spread white chocolate cream onto a slice of cake, sandwich with another sponge cake.
    9. Layering until finished. Coat the cake with remaining cream.
    10. Sides with white chocolate, top with red pitaya balls or decorate as desired.

    More Recipes for Chocolate Cakes