White Chocolate Easter Cake
Chef:
Aldi
Prep:
10 mins
Cook:
40 mins
A gorgeous white chocolate treat for Easter
2 x 200g packs Choceur White Chocolate
300g The Pantry Caster Sugar
300g The Pantry Self Raising Flour
300g Perfect for Baking
6 Healy’s Farm Medium Eggs
100g The Cheese Emporium Plain Soft Cheese
140g Kilkeely Gold Irish Butter
140g Icing Sugar
1 x 200g pack Dairyfine Milk Chocolate
100ml Clonbawn Double Cream
1 x 90g bag Dairyfine Chocolate Mini Eggs
Preheat the oven to 180°C/350°F/Gas Mark 4.
Line the bases of 3 x 9inch/23cm round loose base cake tins with some non stick baking parchment.
If you have a food processor, add the eggs, caster sugar, baking spread and flour, blend till smooth, otherwise in a large bowl, cream the sugar with the Perfect for Baking, beat in the eggs and then whisk in the flour.
Put 250g of the white chocolate in a bowl and melt over a pan of simmering water, once melted, stir into the cake mixture.
Divide the mixture between the 3 tins and bake for 40 mins, till golden, risen and firm to the touch.
Allow to cool in the tins before removing them.
Meanwhile make the filling; melt the milk chocolate in a bowl over a pan of simmering water, once melted, stir in the cream.
Allow to cool, and then spread the mixture on the top of two of the cakes; stack them on top of each other.
To make the white butter icing, melt the remaining white chocolate in a bowl over a pan of simmering water.
Beat the butter and icing sugar together till smooth, and then add the soft cheese and the melted chocolate, allow to cool, and then cover the entire cake.
Decorate the top - make a nest with the chocolate sticks, and fill it with the chocolate eggs.
Serves
10 people
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Flour, Eggs
Recipe Type
Party Food, Cakes & Baking, Cake Stall
Level of Difficulty
Easy
