Servings: 8 people
Calories: 270kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Removable cake mold
- Baking tray (optional)
Ingredients
- 1 cup egg whites about 6
- 450 g cream cheese
- 250 g grated or melted white chocolate
- 2 teaspoons vanilla essence
- q.s. fresh blackberries for decoration
- q.s. glass sugar to sprinkle
- q.s. aerosol oil for greasing mold
Instructions
- Preheat your oven to 150°C (300°F), and place a tray filled with water on the lower rack for moisture.
- Beat the egg whites in a clean bowl until stiff peaks form and reserve.
- Beat the cream cheese until smooth, then add vanilla essence and melted white chocolate, mixing thoroughly.
- Gently fold the beaten egg whites into the cream cheese mixture in three parts.
- Grease a removable mold with aerosol oil and pour in the mixture, tapping gently on the counter to release air bubbles.
- Bake in the oven for about an hour until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least an hour or overnight for best results.
- Decorate with fresh blackberries and sprinkle with glass sugar before serving.
Notes
Use high-quality white chocolate for the best flavor. Don't skip the chilling step; it's essential for the cake to set properly. Feel free to get creative with decorations—add seasonal fruits for a vibrant touch. The cake stays fresh in the fridge for up to 3 days, and you can freeze slices for longer storage. Thaw overnight in the fridge before serving. Leftovers make a fantastic breakfast treat with coffee!
Nutrition
Calories: 270kcal | Carbohydrates: 20g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 180mg | Potassium: 150mg | Sugar: 10g | Vitamin A: 400IU | Calcium: 45mg | Iron: 0.5mg
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