Recipes
  • White Chocolate Fantasy
  • White Chocolate Fantasy
  • White Chocolate Fantasy

White Chocolate Fantasy

White Chocolate Fantasy is a light and creamy layered cake made with soft vanilla sponge, coconut cream, desiccated coconut, Rich’s Niagara Farms Gold and Rich’s Sweetmate. Finished with a smooth white mirror glaze, white chocolate garnish and coconut shavings, this cake brings together the delicate flavours of white chocolate and coconut in an elegant tropical dessert.

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SERVES 10

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

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  1. COCONUT TRUFFLE
  2. 40 g Rich's Cremagic
  3. 50 g White Chocolate
  4. 30 g Coconut Milk
  6. COCONUT CREAM
  7. 40 g Rich's Niagara Farms Gold
  8. 110 g Coconut Truffle
  10. MIRROR GLAZE
  11. 50 g Rich's Cremagic
  12. 10 g Rich's Nugel Neutral
  13. 60 g White Chocolate
  15. CAKE ASSEMBLING
  16. 250 g Rich's Niagara Farms Gold
  17. 150 ml Rich's Sweetmate
  18. 350 g Vanilla Sponge
  19. 150 g Coconut Cream
  20. 50 g Desiccated Coconut
  22. DECORATION
  23. 120 g Mirror Glaze
  24. 50 g White Chocolate Garnish
  25. 30 g Coconut Shavings
  1. COCONUT TRUFFLE
  2. Chop white chocolate and keep it aside in a mixing bowl.
  3. Take liquid Rich's Cremagic and coconut milk in a cooking pan.
  4. Place it on the flame & heat on medium heat until Rich's Cremagic starts to boil.
  5. Pour boiling Rich's Cremagic over chopped white chocolate and mix until the chocolate dissolves completely.
  6. Transfer the coconut truffle to a bowl & keep aside to cool down completely.
  8. COCONUT CREAM
  9. Thaw Rich's Niagara Farms Gold in the refrigerator (2°C to 7°C) for 24 to 36 hrs before whipping.
  10. Take liquid Rich's Niagara Farms Gold and whip using a hand whipping machine at high speed.
  11. Whip until the product is soft but reaches firm peak consistency.
  12. Mix the coconut truffle and whipped Rich's Niagara Farms Gold properly.
  13. Keep the prepared coconut cream aside for cake layering.
  15. MIRROR GLAZE
  16. Boil Rich's Cremagic & Rich's Nugel Neutral in a saucepan.
  17. Pour over chopped white chocolate.
  18. Mix using a spatula until the white chocolate dissolves completely.
  19. Strain through a fine sieve & keep aside for further application.
  21. CAKE ASSEMBLING
  22. Thaw Rich's Niagara Farms Gold in the refrigerator (2°C to 7°C) for 24 to 36 hrs before whipping.
  23. Take liquid Rich's Niagara Farms Gold and whip using a hand whipping machine at high speed.
  24. Whip until the product is soft but reaches firm peak consistency.
  25. Trim and cut the vanilla sponge into three layers. Soak each layer properly with Rich's Sweetmate.
  26. Spread coconut cream over the soaked layer. Sprinkle desiccated coconut evenly.
  27. Repeat the process and assemble a three-layer cake.
  28. Finish the layered cake with Rich's Niagara Farms Gold and keep it inside the refrigerator before glazing.
  30. DECORATION
  31. Take mirror glaze in a bowl and melt at 40°C.
  32. Temper the mirror glaze until the temperature reaches between 33°C and 35°C.
  33. Pour the tempered mirror glaze over the finished cake & keep aside until the glaze sets properly.
  34. Decorate with white chocolate garnish & coconut shavings.

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