How to make
Lay baking paper on the bottom of springform pan. Arrange the biscuits on the inside of the ring upright. Carefully arrange the ladyfingers at the bottom of the mold. Fill the holes with small pieces.
Soak the gelatin in a few tablespoons of water and let it swell. Make the filling of the cake by stirring the sour cream.
Melt white chocolate in a water bath or in microwave, opening and stirring for 10 seconds until melted. Add the chocolate little by little to the sour cream, stirring constantly.
Add Baileys to the gelatin and heat it lightly in a water bath until it is liquified.
Add 1-2 tablespoons of the chocolate mixture and mix well. Add it to the remaining mixture and stir.
Beat the confectionery cream with a mixer until it begins to form tips. Add it to the chocolate mixture.
Pour the finished mixture into the springform pan between the ladyfingers and refrigerate for about 2 hours.
When ready, put biscuit cake on a serving plate and remove the ring. Garnish with shavings or sliced white chocolate.
The white chocolate cake with ladyfingers is ready.
