Cream ganache on white chocolate to flatten the cake

Break the white chocolate into small pieces. To speed up the process of its subsequent dissolution in cream, you can finely chop the tile with a knife or grate it. If chocolate drops are used, then nothing needs to be done with them. Place the chopped chocolate in a bowl.

Pour the white chocolate with the specified amount of cream, add vanillin.

Now put the bowl in a water bath and heat the contents with frequent stirring. You need to melt the pieces of chocolate in the cream. Alternatively, instead of a water bath, you can use a microwave, heating the contents of the bowl in it at intervals of fifteen to twenty seconds. After each heating, knead the mass thoroughly to ensure uniform melting.

After the cream and white chocolate are heated and combined, add butter to the resulting mass. Stir, letting the oil melt and combine with the total mass.

Next, let the cream cool to room temperature and place it in the refrigerator to stabilize. You can leave the cream in a bowl, covered with cling film in contact. And you can immediately transfer it to a pastry bag and cool it already in it. We keep the ganache in the cold for at least three to four hours. Before using, we take it out of the refrigerator and leave it at room temperature for half an hour - you get an ideal pliable consistency to comfortably apply the cream to the surface of the cake. If the cream is in a pastry bag, then it is very convenient to deposit it on the surface of the cake, observing the required thickness of the coating - then it remains to level the layer with spatula.