1 cup of unsalted butter, softened
6 large eggs
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
2/3 cup of all-purpose flour
1/2 cup of grated potato starch
1 teaspoon of active dry yeast
1/4 cup of whole milk
3 tablespoons of unsalted butter, melted
1/4 cup of rum or other liquor (optional)
3 cups of heavy cream, fresh
1/3 cup of confectioners' sugar
160 grams of semi-sweet chocolate chips
1/3 cup of candied orange and lemon peel, chopped fine
1/2 cup of white chocolate chips
1 cup of unsalted butter, softened
6 large eggs
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
2/3 cup of all-purpose flour
1/2 cup of grated potato starch
1 teaspoon of active dry yeast
1/4 cup of whole milk
3 tablespoons of unsalted butter, melted
1/4 cup of rum or other liquor (optional)
3 cups of heavy cream, fresh
1/3 cup of confectioners' sugar
160 grams of semi-sweet chocolate chips
1/3 cup of candied orange and lemon peel, chopped fine
1/2 cup of white chocolate chips
Grease a 9-inch springform pan with butter or margarine
Beat the egg whites until stiff peaks form
Set aside
In a separate bowl, beat the egg yolks with 1 cup of unsalted butter, softened, and 1/2 cup of granulated sugar until creamy and light
Add the flour mixture (see below) to the egg yolk mixture and mix until just combined
Fold in the beaten egg whites until no white streaks remain
Pour the batter into the prepared pan and smooth the top
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean
Remove from oven and let cool
Wrap the cake tightly in plastic wrap and refrigerate overnight
On the day of serving, remove the cake from the refrigerator and let it come to room temperature
Dust with confectioners' sugar and chocolate shavings.
