White Truffle Cake

I made this cake first for my husband’s birthday two years ago when he wasn’t my husband yet. He loved it and asked for it again this year. This time I’ve decided to improve the recipe slightly by adding vanilla seeds to the truffle. The result was absolutely delightful!!! I’ll never make this cake without adding vanilla again. If you don’t have vanilla bean, use vanilla extract instead, but do not skip on it. This is sooooo much better with vanilla in it!!! Even though the main ingredient in this cake is white chocolate, the cake is not over-sweet. The sponge cake is fluffy and tender with a subtle taste of white chocolate, while the truffle resembles a cheesecake and combines two wonderful flavors –delicate sweetness of white chocolate and intense vanilla flavor.

White Truffle Cake
Recipe source: Bellefontaine, Jacqueline Chocolate, adapted

For the sponge cake:
2 eggs
4 tbsp caster sugar
5 ½ tbsp all purpose flour
50 g (1 3/4 ounces) white chocolate, melted

For the topping:
300 ml (1 1/4 cups) heavy cream
350 g (12 ounces) white chocolate, broken into pieces
250 g (1 1/4 cups) cream cheese or quark cheese
1 vanilla bean, split and scraped

To make the sponge cake:

1. Grease an 8 inch (20 cm) springform pan and flour the base.
   
2. In a bowl, beat the eggs and superfine sugar with an electric mixer for 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
   
3. Sift the flour and carefully fold in with a metal spoon.
   
4. Fold in the melted white chocolate.
   
5. Pour the mixture into prepared pan and bake in a preheated oven at 350 F (180 C) for 25 minutes or until springy to the touch.
   
6. Cool slightly, then transfer to a wire rack to cool completely. Return the cold cake to the pan.

To make the truffle:

1. Place the cream in a pan, stir in vanilla seeds
2. Bring to a boil, stirring to prevent it from sticking to the bottom of the pan.
3. Remove the pan from the heat, add the white chocolate pieces, and stir until melted and combined.
4. Allow to cool, then stir in the cream cheese.
5. Pour the mixture on the top of the cake and chill for about 3-4 hours.
6. Remove the cake from the pan and transfer to a serving plate. Decorate.

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Recipe in Polish:
Torcik z białą truflą

Poppy Seed Tartlets with Cherry Tomatoes

This is one of my favorite tartlet recipes. What is special about them, is the addition of poppy seeds to the crust. The poppy seeds give the tartlets incredible flavor, which goes perfectly with the sweetness of the cherry tomatoes. Besides, baked in muffins pans, these tartlets look absolutely adorable!!! The recipe has been adapted from Sarah Banbery's “Tarts” cookbook.

Notes to the recipe : The original recipe called for cheddar cheese. I used Edam cheese in place of cheddar as it’s easier to obtain in Poland. Use what’s more convenient for you. You can also use cream cheese or quark instead of ricotta cheese in this recipe.

Poppy Seed Tartlets with Cherry Tomatoes

For the crust:
225 g all purpose flour
pinch of salt
100 g cold butter, cut into pieces
2 teaspoons poppy seeds
2-3 tbsp iced water

For the filling:
24 cherry tomatoes
1 tbsp olive oil
25 g butter
25 g all purpose flour
270 ml milk
salt
pepper
50 g cheddar cheese, grated
100 g ricotta cheese
fresh basil leaves

1. Grease 12 muffin cups.
   
2. Sift the flour and salt into a large bowl.
   
3. Add the butter and rub together with your fingertips until crumbly.
4. Add poppy seeds, iced water and form a dough ball.
5. Roll out the pastry on lightly floured surface and cut out twelve circles ( 5 inches each).
6. Transfer to muffin pan, pressing down gently.
7. Cover with parchment paper and fill with a layer of dried beans.
8. Refrigerate for at least 30 minutes before baking.
9. Preheat the oven to 390 F (200 C).
10. Remove the tartlets from the fridge and bake for 10 minutes.
11. Take out of the oven, remove the beans and parchment paper and set aside.
12. Place the tomatoes on a cookie sheet, drizzle with olive oil and bake for about 5 minutes.
13. Melt the butter in a small saucepan, add the flour and stir until combined.
    
14. Add milk, little by little, stirring thoroughly to avoid lumps.
    
15. Bring to a simmer and cook for a few minutes until the sauce thickens.
    
16. Season with salt and pepper.
17. Add the cheddar cheese and stir to combine.
18. Stir in ricotta cheese.
19. Place two cherry tomatoes into each tartlet. Top with 1-2 tbsp béchamel sauce. Bake for 15 minutes.
20. Garnish with fresh basil leaves and serve.

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Przepis po polsku:
Makowe tartaletki z pomidorkami koktajlowymi