Truffle Cake

In a stand mixer, beat the egg whites until fluffy, then add the eggs, sugar, and chopped almonds, and mix well

Add the flour, alternating with hot milk, and mix until a smooth batter forms

Remove from the stand mixer, transfer to a bowl, and add the baking powder, yeast, and mix well

Place the batter in a medium-sized round baking dish, greased and floured

Bake at 180°C preheated oven for 30 minutes

Cool and let it rest

Cut off a thin layer of the cake and remove the center, forming a cavity

Reserve the center

Recheio: in a saucepan, combine the heavy cream, honey, and when it starts to simmer, remove from heat

While still warm, add the milk chocolate chips and mix well until melted

Let it cool slightly

Divide the filling into two portions

Add the reserved cake center to one portion of the filling and mix well

Refrigerate until firm

Shape into truffles and coat in dark chocolate chips

Assembly: fill the cavity of the cake, alternating between the remaining filling and truffles

Decorate with shaved chocolate

Step-by-Step

With a spoon, remove the center forming a cavity

Break up the reserved cake center and mix with the milk chocolate filling

Fill the cavity of the cake, alternating between the filling and truffles.