White Chocolate Easter Cake

A festive dessert is the best way to finish your Easter dinner or Easter brunch. This delicious cake is not only surprisingly easy to bake, but also an impressive edible centerpiece for your Easter table decoration. In addition, you can combine one of these sweets with a festive cocktail.

White chocolate Easter cake

Ingredients:

200 g white chocolate chips
600 ml whole cream
3 egg whites
50 g of sugar
100 g of almond flour

Instructions:

In a saucepan, heat 200 ml cream over medium-high heat.
Whisk the egg whites with the sugar.
Add the chocolate chips to the hot cream.
Whip remaining cream until soft peaks.
Stir cream and chocolate chips well until the mixture is homogeneous.
Add the whipped cream to the chocolate mixture, gently folding with a spatula.
Place in the refrigerator to cool.
Using a spatula, gently stir in almond flour into whipped cream.
Pour into a silicone cake pan.
Bake at 180 °C for 20 minutes.
In a silicone cake pan, pour the cream and put the cake on top.
Place in the freezer for 24 hours.
Take the cake out of the freezer 3-4 hours before serving.
Unmold the cake and decorate it with chocolate bunnies and chocolate eggs.
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