Frosted white chocolate Easter cake

Name: Frosted white chocolate Easter cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 250 grams butter, plus a little extra for greasing; 140 grams white chocolate, broken into pieces; 250 milliliters milk; 1 teaspoon vanilla extract; 250 grams self-raising flour; 0 teaspoons bicarbonate of soda; 300 grams caster sugar; 2 larges eggs, lightly beaten; 300 grams Philadelphia cheese; 85 grams butter, softened; 100 grams icing sugar, sifted; 50 grams mini eggs, to decorate (or use 2oz chopped hazelnuts)

The recipe Frosted white chocolate Easter cake can be made in approximately 1 hour and 10 minutes. One portion of this dish contains about 14g of protein, 44g of fat, and

Instructions

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Grease a deep 23cm cake tin and line the base with greaseproof paper.

Ingredients you will need

Base

Equipment you will use

Cake Form

Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted.

Ingredients you will need

Vanilla Extract

White Chocolate

Butter

Milk

Equipment you will use

Sauce Pan

Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth.

Ingredients you will need

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Bowl

Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.

Equipment you will use

Oven

Skewers

Aluminum Foil

To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth.

Ingredients you will need

Powdered Sugar

Frosting

Butter

Spread over the cake, then decorate with mini eggs.

Ingredients you will need

Spread

Egg

Equipment

Ingredients

Servings:

250grams

butter, plus a little extra for greasing 140grams

white chocolate, broken into pieces 250milliliters

milk 1teaspoon

vanilla extract 250grams

self-raising flour 0teaspoons

bicarbonate of soda 300grams

caster sugar 2larges

eggs, lightly beaten 300grams

Philadelphia cheese 85grams

butter, softened 100grams

icing sugar, sifted 50grams

mini eggs, to decorate (or use 2oz chopped hazelnuts)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.