White Chocolate & Macadamia Cake
This beautiful cake has a very surprising look and texture thanks to an easy-to-accomplish chocolate snow garnish on top. This cake also contains no eggs, which contributes to its long shelf life.
This beautiful cake has a very surprising look and texture thanks to an easy-to-accomplish chocolate snow garnish on top. This cake also contains no eggs, which contributes to its long shelf life.
Shelf life:
5 Days
Conservation:
Between 8°C - 16°C
Containing: 4 Components

White Chocolate & Macadamia Nut Batter

Ingredients: White Chocolate & Macadamia Nut Batter

  • As needed
    butter (melted)
  • As needed
    All purpose flour
  • 6.3 oz
    butter
  • 9.5 oz
    cake flour
  • 15.4 gr
    baking powder
  • 6.3 oz
    Full fat Greek yogurt
  • 6.3 oz
    Callebaut Velvet
  • 7.9 oz
    Macadamia nuts, chopped & slightly roasted

Preparation: White Chocolate & Macadamia Nut Batter

  1. Grind the macadamia nuts until obtaining a flour.
  2. Grease the molds with melted butter and flour them as well. This will ensure a clean release of the cake after the baking.
  3. Mix the butter and the sugar on high speed to incorporate some air.
  4. In the meantime, sift the cake flour and the baking powder together.
  5. Turn to low speed and add the yogurt, followed by the sifted ingredients, the melted chocolate and the ground macadamia nuts.
  6. Transfer into a piping bag.
  7. Pipe 360 g (12.7 oz) of batter in the molds and tap them on the table to make sure they are evenly filled. The quantity of batter depends on the size of the cake mold.
  8. Cover with a silicone mat and a metal tray.
  9. Bake at 150°C (302°F) for 32 minutes.
  10. Turn the molds upside down but leave the molds on the cakes.
  11. Let the cakes slightly cool down.
  12. Unmold and wrap them with plastic film and place them in the freezer.

View tools

  • Piping Bag
  • Scissors
  • Bowls
  • Parchment paper
  • Gloves
  • Plastic film
  • Spoon
  • Brush
  • Silicone mat
  • Sifter
  • Metal Trays
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Thermomix® or food processor
  • 15.5 cm (6.1”) x 7.5 cm (2.95”) x 5 cm (2”) molds
  • Cooling rack
  • Spatula

Yogurt Snow

Ingredients: Yogurt Snow

  • 8.8 oz
    Callebaut Velvet
  • 0.9 oz
    couverture 33.1%
  • 1.8 oz
    Yogurt powder Maltosec

Preparation: Yogurt Snow

  1. Melt the white chocolate in the microwave.
  2. Mix the maltosec, the yogurt powder and the white chocolate together using gloved hands.
  3. Transfer onto a metal tray lined with parchment paper and let crystallize at 16°C (61°F).

View tools

  • Metal Tray
  • Microwave
  • Bowls
  • Parchment paper
  • Gloves
  • Mixing bowl
  • Spatula

Velvet Coating

Ingredients: Velvet Coating

  • 1.3 lb
    Callebaut Velvet
  • 7.1 oz
    Cacao Barry Cacao Barry
  • 0.3 oz
    titanium dioxide

Preparation: Velvet Coating

  1. Melt the cocoa butter in a saucepan.
  2. Once melted, pour onto the melted chocolate and emulsify with an immersion blender.
  3. Add the titanium dioxide and continue mixing.
  4. Set aside until the assembly.

View tools

  • Cooktop
  • Saucepan
  • Immersion blender
  • Microwave
  • Bowls
  • Spatula

ASSEMBLY

Ingredients: ASSEMBLY

  • As needed
    Freeze-dried flowers

Preparation: ASSEMBLY

  1. Unwrap the cakes and, using a knife, dip them in the coating that should be at 32°C (90°F).
  2. Scrape the excess off the bottom of the cake and immediately place the cakes on top of the snow to ensure that it sticks well.
  3. Decorate with some freeze-dried flowers.

View tools

  • Knife
  • Bowls
  • Gloves
  • Infrared Thermometer
  • Tweezers
  • Dessert tray

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges