For the Cream:
300 grams of cream cheese
70 g of icing sugar
300 grams of whole cream
100 g of melted white chocolate
50 g of grated coconut
80 g of toasted almonds
For the Impregnation:
100 ml of whipped cream or milk
1 teaspoon of sugar
For the Chocolate Ganache:
100 grams of dark chocolate
100 g of whole cream (33-36%)
Instructions:
Chocolate Sponge Cake:
Beat 5 egg whites with a pinch of salt until frothy. Gradually add 150 grams of sugar in small portions, beating until the sugar dissolves and soft peaks form.
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