White Chocolate Tenerina Cake

I can suggest a version of the Tenerina Cake, this time using white chocolate. Remember that this is a variant of the classic Tenerina that is usually made with dark chocolate. Here is the recipe:

Ingredients

• 200 g of good quality white chocolate
• 100 g of butter
• 100 g of sugar
• 3 eggs (yolks and whites separated)
• 50 g of all-purpose flour
• 1 pinch of salt
• Icing sugar for decoration

Preparation

1. Preheat the oven to 180 °C.
2. Melt the white chocolate in a double boiler or in the microwave with the butter. Stir until you have a homogeneous mixture and let it cool.
3. Whip the yolks with the sugar until you have a frothy and light mixture.
4. Slowly add the sifted flour to the yolk mixture, stirring gently to not deflate the mixture.
5. Incorporate the melted white chocolate into the mixture and stir until you have a homogeneous mixture.
6. In another bowl, beat the egg whites until stiff peaks form with a pinch of salt.
7. Gently fold the beaten whites into the white chocolate mixture, being careful not to deflate them.
8. Pour the mixture into a buttered and floured cake pan (or lined with parchment paper) and bake for about 25-30 minutes. The Tenerina cake should remain soft in the center, so do not exceed the cooking time.
9. Let the cake cool before removing it from the cake pan.
10. Dust with icing sugar before serving.

Fun Fact

The Tenerina Cake, typical of the city of Ferrara, is known for its soft and moist heart. Even though white chocolate changes the final result, by trying to maintain that typical internal consistency you can offer a completely new experience to your guests.

This cake can be served with a berry sauce or a scoop of vanilla ice cream to enhance the flavor and provide a pleasant contrast to the sweet white chocolate.