White Chocolate Tenerina Cake

To prepare the white chocolate tenerina cake, chop the white chocolate 1 and melt it in a bain-marie or in the microwave 2. Only when the chocolate is melted, but not excessively hot, add the butter in pieces 3.

Let this melt as well while continuing to stir 4. Separate the egg yolks from the egg whites into two different and large bowls. At this point, add half of the sugar to the egg whites 5 and beat them with an electric mixer 6.

You should obtain a firm and frothy mixture 7. Set the beaten egg whites aside and add the remaining sugar to the egg yolks 8, then beat everything at moderate speed 9 until you get a light mixture.

At this point, with the mixer still running, slowly pour in the now lukewarm chocolate and butter mixture 10, and continue beating until you obtain a uniform mixture 11. Now add the beaten egg whites in several stages 12: initially add about 1/3, mixing with a spatula or whisk. Then fold in the remaining egg whites, this time mixing gently from bottom to top.

Add the sifted flour 13 and always mix with a spatula 14 making gentle movements from bottom to top until you get a smooth and uniform mixture. At this point, line a 9.5-inch springform pan with parchment paper (this will make it easier to remove the tenerina cake) and pour the prepared batter inside 15.

Bake 16 in a preheated static oven at 350°F for 25/30 minutes. Once baked, let your white chocolate tenerina cake cool 17 before removing it from the pan and dusting it with powdered sugar 18.