Stuffed white chocolate cake recipe

Ingredients:
400 grams of white chocolate
250 milliliters of Cream of milk or cream

Directions:
In order to make the white chocolate filling for cakes correctly, we must chop the tablets and place the ounces in a bowl.

Then, we put the cream or milk cream in a saucepan and heat it over medium heat until it boils. Once the boiling point has been reached, we remove it from the heat and, immediately afterwards, we pour the hot milk cream over the chocolate. You will see that, quickly, the white chocolate begins to melt.

We move the white chocolate ganache for cakes with a spatula to get it to melt faster. Once both ingredients are integrated, we let the homemade coverage warm up. Then, we cover the bowl with plastic wrap and let the white chocolate filling rest at room temperature overnight (minimum 8 hours), or 3 hours in the fridge.

After the resting time, we remove the plastic wrap and beat the white chocolate coverage for cakes with the electric whisk in order to soften it and make it very creamy and manageable.

Ready! We can now use the white chocolate ganache to fill and cover cakes as we please. With the amounts used we can prepare a medium-sized cake, about 16-20 cm in diameter.

As you can see, it is a very easy and quick homemade couverture recipe to make that also does not contain butter or added sugar. Thus, we obtain a perfect butterless frosting, also, to decorate cupcakes or cookies. And if you don't know what cake to prepare, I recommend you opt for a caramel cake, it's perfect with white chocolate!

Tip: If you think it is too thick to adequately cover the cake, heat the ganache for a few seconds in the microwave.