Pastel De Chocolate Blanco Del Castillo
Description
This decadent Pastel de Chocolate Blanco is a show-stopping dessert that combines moist almond-pecan cake layers with intense white chocolate flavors. The cake is generously soaked in a sweet kirsch syrup, infusing every bite with aromatic depth. It is then crowned with a silky, rich buttercream frosting made from egg yolks, butter, and grated white chocolate. The texture is incredibly tender, while the flavor profile balances the sweetness of the sugar and chocolate with the nutty crunch of pecans and almonds. Perfect for celebrations, weddings, or special holidays, this cake offers an indulgent treat that feels both classic and sophisticated. It pairs beautifully with coffee or tea and is sure to impress guests with its elegant presentation and complex taste.Directions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, beat egg yolks until foamy and lemon-colored.
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Gradually add sugar to the egg yolks, beating until the mixture forms a ribbon when poured from a spoon.
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Add melted butter a little at a time, beating until the mixture forms a thick paste.
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Stir in ground pecans and ground almonds.
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Gently fold in flour, almond extract, and vanilla extract, being careful not to overmix.
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In a separate clean bowl, beat egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the batter in two or three additions.
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Divide the batter equally between the prepared cake pans.
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Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
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Remove cakes from the oven and let cool in pans for 10 minutes.
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Remove cakes from pans and place on wire racks to cool completely.
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While cakes bake, prepare the syrup: Combine water and sugar in a saucepan. Bring to a boil over medium heat and simmer for 20 minutes.
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Remove syrup from heat and stir in kirsch or rum.
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Once cakes are completely cool, place them on plates with high rims. Pour the syrup evenly over the cakes, allowing them to absorb it fully.
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Prepare the frosting: Beat 8 egg yolks in a large bowl until foamy and lemon-colored. Set aside.
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Combine 1 2/3 cups sugar and 2/3 cup water in a saucepan. Heat, stirring until sugar dissolves, then stop stirring.
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Boil the sugar mixture until it reaches hard ball stage (260°F / 127°C) on a candy thermometer.
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With the mixer running on medium speed, slowly pour the hot sugar syrup in a steady stream into the beaten egg yolks.
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Continue beating the mixture until it is cool and thickened.
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Gradually add room-temperature butter, one tablespoon at a time, beating well after each addition.
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Fold in the grated white chocolate, alternating with additions of butter if necessary to maintain consistency.
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Beat in almond extract and kirsch until the frosting is thick and smooth.
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Place a small dollop of frosting on a serving plate to anchor the first cake layer.
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Place the first cake layer on the plate and spread a generous layer of frosting on top.
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Place the second cake layer on top of the frosting.
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Cover the top and sides of the cake with the remaining frosting, smoothing with a spatula.
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Garnish the top of the cake with white chocolate curls.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 2410kcal
- % Daily Value *
- Total Fat 207g319%
- Saturated Fat 53.5g268%
- Cholesterol 161mg54%
- Sodium 483mg21%
- Total Carbohydrate 133g45%
- Dietary Fiber 26.5g106%
- Sugars 100g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
