White Chocolate Cake

For the white chocolate cake, beat the eggs with the sugar, vanilla sugar and a pinch of salt for 10 minutes until foamy. Mix flour and starch and fold in. Melt the butter and stir in. Pour the batter into a springform pan (24 cm) and bake on medium heat in the preheated oven at 180° top/bottom heat for about 25 minutes. Soak the gelatine in cold water. Melt the couverture in a water bath. Whisk egg and egg yolk in a bowl in a 80° hot water bath until white foamy. Remove from the water bath and dissolve the well squeezed gelatine in the mixture. Stir in the couverture. Then stir in the strained curd. Allow the mixture to cool to about 30°. Whip the cream until stiff and fold it in. For the soaking liquid, boil the water with the sugar, let cool and stir in the liqueur. Remove the base from the ring, straighten with a knife and cut crosswise into 3 bases. Place the bottom cake layer back into the ring and lightly soak. Pour one-third of the chocolate curd cream into the ring. Place next bottom, soak and pour in 2/3 of remaining cream. Place last cake layer, soak and spread remaining cream. Chill the cake for 5 hours. Whip remaining whipped cream until stiff. Remove the cake from the ring with a long, thin knife and spread with whipped cream. Melt the couverture in a bain-marie, spread on a cold tray and allow to set. Then shave it off with a knife. Cover the side of the cake with chocolate shavings.

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