Preheat the oven to 160 degrees Celsius. Cream the butter and sugar until it reaches a whitish tone.
Melt the chocolate in a double boiler and add it to the butter and sugar mixture.
Add the flour, baking powder, and salt, previously sifted, alternating with the milk and vanilla.
Whip the egg whites to stiff peaks and gently fold them into the previous mixture.
Pour into a 23 x 23 cm mold, previously greased and floured, and bake for 30 minutes at 180 degrees Celsius; perform the toothpick test to check for doneness.
To prepare the white chocolate cream, heat the heavy cream with the vanilla.
Pour the cream over the chocolate and mix it with a whisk manually. It is recommended to prepare it a day in advance.
To assemble the cake, cut the sponge cake in half and place the white chocolate cream accompanied by red fruits. Cover the entire cake with the cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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