White Chocolate Cold Cake

Here is a delicious recipe for white chocolate cold cake. This preparation is ideal for those who love fresh desserts without baking, perfect for a sweet break or as the end of a meal in the warm seasons. Here are the ingredients and the procedure.

Ingredients

• 200 g of dry biscuits (like Digestive)
• 100 g of melted butter
• 400 g of white chocolate
• 250 ml of fresh cream
• 100 g of powdered sugar
• 300 g of spreadable fresh cheese (like Philadelphia)
• Fresh fruit for decoration (strawberries, raspberries, blueberries, etc.)
• A pinch of salt

Preparation

1. Start by preparing the cake base. Crush the biscuits until you get a sandy consistency, then mix them with the melted butter until you have a homogeneous mixture. Press the mixture onto the bottom of a springform pan previously lined with parchment paper and put it in the refrigerator for about 30 minutes, so that it compacts.

2. Meanwhile, break up the white chocolate and melt it in a double boiler or microwave, being careful not to overheat it. Then allow the chocolate to cool to room temperature.

3. In a bowl, whip the fresh cream with powdered sugar and a pinch of salt until it is well firm.

4. In a second bowl, work the spreadable cheese to make it creamy. Gently add the melted and cooled white chocolate, trying not to deflate the mixture too much.

5. Gradually fold the whipped cream into the white chocolate and cheese mixture, mixing gently from the bottom up to avoid deflating the mixture.

6. Pour the filling onto the biscuit base, level it with a spatula, and put the cake in the refrigerator for at least 4 hours, even better if overnight, to solidify.

7. When ready to serve, decorate your white chocolate cold cake with fresh fruit of your choice for a touch of color and freshness.

This cake is a very versatile base; you can enrich it with chocolate chips, hazelnut or almond grains, or by adding a personal touch with grated citrus zest or desired essences, such as vanilla or Alchermes for an alcoholic note.