Ingredients:
For the cake layer:
3 eggs
⅓ cup/65 g sugar
⅓ cup/45 g flour
1 tsp vanilla extract
For the truffle topping:
1¼ cups/ 300 g double cream/heavy cream
12 oz/350 g white chocolate, chopped
9 oz/250 g mascarpone or cream cheese
Instructions:
For the cake layer:
Preheat the oven to 350F/180C. Butter and dust with flour an 8″/20 cm round springform pan.
Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3 minutes with an electric mixer until white, foamy and triple in volume.
Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter.
Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. Cool on a wire rack.
For the truffle topping:
Bring the cream in a saucepan to a boil. Add chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream. Let the mixture cool completely.
Add mascarpone or cream cheese and whip with a hand mixer until smooth.
Pour the truffle mixture on top of the cake in the springform pan and chill in the refrigerator for at least for 2 hours or better overnight.
Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand.