White Chocolate, Almond, Lime and Strawberry Moist Cake

Ingredients

• 300 g White chocolate (good quality, 70% cocoa butter) (Divided: 200 g for ganache, 100 g for cake batter)
• 200 ml Heavy cream (liquid) (For ganache)
• 1 piece Vanilla bean (Seeds and split pod for infusing the cream)
• 120 g Unsalted butter (Melted, then cooled slightly)
• 4 pieces Egg yolks (Room temperature)
• 120 g Granulated sugar
• 30 ml Fresh lime juice (About 2 tbsp, from 1 lime)
• 1 tsp Lime zest (Finely grated)
• 80 g Almond flour (Finely ground almonds)
• 30 g Cornstarch (Sifted with baking powder)
• 5 g Baking powder (≈1 tsp)
• 4 pieces Egg whites (Room temperature, whipped to stiff peaks)
• 100 g Fresh strawberries (Halved for decoration)
• 15 g Powdered sugar (For dusting the edges)

Instructions

1. Melt white chocolate for ganache

   Place 200 g white chocolate in a microwave‑safe bowl. Microwave on 600 W in 30‑second bursts, stirring after each burst until fully melted and smooth.

   Time: PT5M

2. Infuse cream with vanilla

   In a saucepan, combine 200 ml heavy cream, the seeds of the vanilla bean and the split pod. Heat over medium until just boiling, then remove from heat.

   Time: PT5M

   Temperature: Just boiling

3. Make ganache

   Remove the vanilla pod. Pour the hot cream over the melted chocolate in three additions, stirring with a whisk from the centre outward each time until a glossy, homogeneous ganache forms. Blend briefly with an immersion blender for extra smoothness, then let cool to room temperature.

   Time: PT5M

4. Chill ganache

   Cover the ganache with plastic wrap (direct contact) and refrigerate for at least 5 minutes, preferably overnight, until firm.

   Time: PT5M

5. Melt butter

   Microwave 120 g butter in short bursts (≈30 seconds) until just melted; avoid browning.

   Time: PT2M

6. Whisk yolks and sugar

   In a large bowl, whisk 4 egg yolks with 120 g sugar using the electric mixer on high speed until the mixture becomes pale, thick, and triples in volume.

   Time: PT5M

7. Incorporate butter

   Add the melted butter to the yolk‑sugar mixture and whisk until fully incorporated.

   Time: PT2M

8. Add melted white chocolate

   Pour the remaining 100 g melted white chocolate into the bowl and mix until the batter is smooth and glossy.

   Time: PT2M

9. Flavor with lime and almond

   Stir in 30 ml lime juice, 1 tsp lime zest, and 80 g almond flour. Then sift together 30 g cornstarch and 5 g baking powder and fold into the batter until just combined.

   Time: PT3M

10. Whip egg whites

    In a clean bowl, beat 4 egg whites on medium‑high speed until stiff peaks form.

    Time: PT5M

11. Fold in egg whites

    Add two‑thirds of the whipped egg whites to the batter and fold quickly to loosen the mixture. Then gently fold in the remaining whites with a spatula, lifting from the bottom to keep the batter airy.

    Time: PT3M

12. Prepare the pan

    Butter a 20 cm round cake pan and line the bottom with parchment paper. Lightly butter the parchment as well.

    Time: PT2M

13. Transfer batter to pan

    Pour the batter into the prepared pan, smoothing the top with a spatula.

    Time: PT1M

14. Bake the cake

    Place the pan in a pre‑heated fan oven at 170 °C and bake for 30‑35 minutes, or until a skewer inserted in the centre comes out slightly moist but clean.

    Time: PT35M

    Temperature: 170°C

15. Cool the cake

    Allow the cake to cool in the pan for 15‑20 minutes, then turn out onto a cooling rack and let it reach room temperature completely.

    Time: PT20M

16. Whip the chilled ganache

    Using the electric mixer, beat the chilled ganache until it holds soft peaks. Stop as soon as it looks glossy; over‑whipping will cause it to grain.

    Time: PT5M

17. Pipe ganache onto cake

    Fit a piping bag with a P125 tip (or a zip‑lock bag with a corner cut). Pipe the ganache in irregular waves over the entire surface of the cake.

    Time: PT5M

18. Finish and decorate

    Dust the edges with powdered sugar, sprinkle a little extra lime zest, and arrange halved strawberries on top.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of White chocolate (good quality, 70% cocoa butter): Couverture white chocolate
• Instead of Heavy cream (liquid): Half‑and‑half (will be less rich)
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Unsalted butter: Margarine (will change flavor)
• Instead of Egg yolks: Egg yolk substitute powder
• Instead of Granulated sugar: Caster sugar
• Instead of Fresh lime juice: Lemon juice
• Instead of Lime zest: Lemon zest
• Instead of Almond flour: Ground almonds, All‑purpose flour (will change texture)
• Instead of Cornstarch: All‑purpose flour (half the amount)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Egg whites: Aquafaba (≈3 tbsp per egg white)
• Instead of Fresh strawberries: Raspberries, mixed berries
• Instead of Powdered sugar: Granulated sugar (finely ground)

Equipment Needed

• Microwave‑safe bowl
• Saucepan
• Mixing bowls (3 sizes)
• Electric hand mixer
• Silicone spatula
• Fine sieve
• 20 cm (8‑inch) round cake pan
• Parchment paper
• Cooling rack
• Immersion blender (optional) (optional)
• Piping bag with P125 tip (optional)
• Offset spatula or knife (optional)

Critical Steps — Do Not Skip

• Melting white chocolate without scorching.
• Infusing cream with vanilla and combining it with chocolate to form a smooth ganache.
• Whipping egg whites to stiff peaks and folding them gently to keep the batter airy.
• Checking cake doneness with a skewer; it should be slightly moist but not wet.
• Whipping the chilled ganache just enough to hold peaks without graining.

Chef Tips from the Video

• Use high‑quality white chocolate with a high cocoa butter content for a silky ganache.
• Room‑temperature butter and eggs incorporate more easily and give a smoother batter.
• For extra lime aroma, zest the lime over the ganache just before piping.
• If you prefer a sweeter finish, drizzle a thin glaze of melted white chocolate over the strawberries.

Troubleshooting

Storage

Refrigerator: Store the sliced cake, covered, for up to 4 days.

Freezer: Wrap tightly in plastic and foil; freeze for up to 1 month.

Room temperature: Not recommended beyond 2 hours due to dairy ganache.

Make-Ahead Tips

• Prepare the ganache a day ahead and keep it refrigerated; it whips better when cold.
• The cake can be baked a day early; keep it wrapped and at room temperature, then add ganache just before serving.
• Strawberries can be sliced and stored in a sealed container in the fridge for up to 24 hours.