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200 milliliters liquid cream, to ride (for the ganache)
200 grams White chocolate, (for the ganache)
Preparation
We preheat the oven to 170º heat up and down.
Pour the water, butter and chocolate previously chopped into a saucepan and let it heat over low heat. We move continuously with some rods until it falls apart. We remove from the fire and reserve until temper.
We line the mold with baking paper so that it rises evenly and we can unmold it more easily. We take a bowl and beat the eggs lightly and add them little by little to the previous preparation, already warm. Next, we add the sugar until its total integration. And finally, add the flour until you get a soft dough. We spread the dough in the mold and put it in the oven, I had it 1 hour and 25 minutes and the mold was 26 cm.
WHITE CHOCOLATE GANACHE
Put the cream in a saucepan and when it breaks to boil, remove it from the heat and add the chocolate in pieces. Stir continuously until the chocolate completely melts. Let it rest for 15 minutes at room temperature and then put it in the refrigerator at least 1 hour to cool it enough to be able to mount it. We put it in a bowl previously cooled in the freezer and beat it until it mounts.
We divide the cake in half, fill with the ganache and put the part back on top.
PRESENTATION
either we eat it as it is, or we decorate it as I do with my biscuits, SUCCESSFUL SUCCESS !!!
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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