Damasco Cake with White Chocolate

Name: Damasco Cake with White Chocolate
Yield: 14
Ingredients: Filling; 400 g of dried damasco; 4 cups of water; 1/2 cup of almond extract; Cake Batter; 8 large eggs; 1/2 cup of almond extract; 2 tablespoons of vanilla essence; 1 2/3 cups of all-purpose flour (160 g); 6 tablespoons of melted butter; Topping; 2 cups of heavy cream; 1/2 cup of cold unsalted butter, cut into pieces; 2 tablets of white chocolate (340 g); Chocolate shavings for decoration; Accessories; 3 cake pans with 22 cm diameter

1
Filling
2
400 g of dried damasco
3
4 cups of water
4
1/2 cup of almond extract
5
Cake Batter
6
8 large eggs
7
1/2 cup of almond extract
8
2 tablespoons of vanilla essence
9
1 2/3 cups of all-purpose flour (160 g)
10
6 tablespoons of melted butter
11
Topping
12
2 cups of heavy cream
13
1/2 cup of cold unsalted butter, cut into pieces
14
2 tablets of white chocolate (340 g)
15
Chocolate shavings for decoration
16
Accessories
17
3 cake pans with 22 cm diameter

Ingredients

1
Filling
2
400 g of dried damasco
3
4 cups of water
4
1/2 cup of almond extract
5
Cake Batter
6
8 large eggs
7
1/2 cup of almond extract
8
2 tablespoons of vanilla essence
9
1 2/3 cups of all-purpose flour (160 g)
10
6 tablespoons of melted butter
11
Topping
12
2 cups of heavy cream
13
1/2 cup of cold unsalted butter, cut into pieces
14
2 tablets of white chocolate (340 g)
15
Chocolate shavings for decoration
16
Accessories
17
3 cake pans with 22 cm diameter

Directions

1
Filling
2
1
3
In a bowl, soak the damasco in water and let it sit overnight
4
2
5
Transfer the damasco with water to a saucepan and add almond extract
6
Cook over medium heat, stirring occasionally, for 20 minutes or until the damasco disintegrates and the mixture thickens slightly
7
Remove from heat and let cool
8
Cake Batter
9
1
10
Preheat oven to 180°C
11
Grease two cake pans and line the bottoms with parchment paper
12
Melt butter and brush it onto the parchment paper. Reserve
13
2
14
In a stand mixer, beat the eggs with almond extract for 10 minutes or until smooth
15
Add vanilla essence
16
Sift in flour, beating gently with an spatula or wooden spoon
17
Add melted butter and mix well
18
Divide batter between cake pans and bake for 20 minutes or until golden brown
19
Remove from oven, let cool, and then remove from pans. Reserve
20
Topping
21
1
22
Heat heavy cream with cold unsalted butter in a saucepan over medium heat
23
When hot, remove from heat and add white chocolate pieces
24
Melt chocolate, stirring occasionally
25
Let cool to room temperature
26
2
27
In a stand mixer, beat the remaining heavy cream until stiff peaks form
28
Add melted white chocolate and mix gently with an spatula
29
Chill in refrigerator for 2 hours or until firm
30
Assembly
31
On a plate, place one of the cakes and top with half of the filling
32
Place another cake on top and add more filling
33
Add third cake and top with remaining filling
34
Top with white chocolate topping and smooth with spatula
35
Decorate with chocolate shavings
36
Chill in refrigerator until serving time.