White Chocolate and Red Berry Tart 👨‍🍳

White Chocolate and Red Berry Tart 👨‍🍳

🎂 Ingredients

For the Cake (Fluffy Vanilla Cake): 6 eggs (at room temperature) 200g sugar 150ml sunflower or seed oil 300g self-raising flour 1 teaspoon vanilla extract 1 pinch of salt For the Filling and Topping: 300ml whipping cream (minimum 35% fat) 200g good quality white chocolate White chocolate shavings (enough to cover the sides) For the Top Decoration: 1 sachet of clear jam (like Tortagel or neutral glaze for cakes) Fresh physalis to taste Red currants in bunches to taste

👩‍🍳 Preparation Method

1. Prepare the Cake Preheat the oven to 180°C and grease a round cake tin (about 24 cm) with butter and flour. Using a mixer, beat the 6 eggs with the sugar for about 10 minutes until you obtain a very voluminous, light and fluffy cream. Add the oil in a thin stream and the vanilla, beating lightly. Sift the flour and salt over the mixture. Gently incorporate with a spatula, using bottom-to-top movements to avoid losing volume. Pour into the pan and bake for 30-35 minutes (do the toothpick test). Let it cool completely and cut the cake in half (into two slices).

White Chocolate Filling

Melt the 200g of white chocolate in a double boiler or in the microwave (in 30-second intervals) and let it cool slightly. Beat the heavy cream until stiff peaks form. Gently add the melted white chocolate (already lukewarm/cold) to the whipped cream, mixing well until a homogeneous cream is created.

Assembly and Decoration

Place the first slice of cake on the serving plate. Spread a generous layer of white chocolate cream. Place the second cake layer on top. Cover the entire exterior of the cake (top and sides) with the remaining cream, smoothing it well with a spatula. The sides: Using your hands or a spatula, press the white chocolate shavings against the sides of the cake until they are completely covered. The mirrored top: Prepare the clear jelly according to the package instructions and spread a thin layer on top of the cake to create the shiny effect shown in the image. Finishing: Arrange small mounds of cream on top to hold the fruit in place. Alternate between open physalis flowers and small bunches of Giallo Zafferano currants. Refrigerate for at least 4 hours before serving to allow it to set.