This cake was made yesterday for the birthday of my nieces, the coverage is not what I had in mind, they asked me this way. It is the cover that he likes but not the most suitable for this type of cake. On top of it was very hot and you know what happens with the cream to be hot, in order that they had a great time and they loved it. I also tell you that I did not get involved with butter biscuits, I did the usual Genovese and it was great .... TWIN CONGRATULATIONS !!!
4 eggs
100 g of pastry flour
100 g of sugar
1 pinch of salt
2 drops of lemon
2 20 cm aluminum molds

200 ml. of water
150 g of sugar
75 ml. of rum

250 ml. of cream to mount
250 g of white chocolate

500 ml. of cream
1 tub of cheese spread
100 g of sugar (if you want it to be sweeter you put 50 g more)

We started with the biscuits. We separate the whites from the yolks, in the blender or in my case in the Kitchen Aid. Put the egg whites, the pinch of salt and the drops of lemon, set them firmly and remove them to a bowl.
In the bowl of the unwashed blender, we put the Yolks and sugar and whiten well about 5 minutes or so. At this point we take out the bowl of the blender and we incorporate the egg whites little by little. With a very slow tongue we are going to wrap the mixture until it is well integrated. We add the sifted flour with enveloping movements and little by little. We distribute the mixture in two bowls in equal parts, we throw a little dye, (mine in gel) to get the desired color. We pour the mixture of each bowl in the aluminum molds. We bake with preheated oven at 180º for 10 minutes. We remove from the oven unmold and let cool on a rack. I made 8 cupcakes and this step we repeated 4 times ...

We put all the ingredients in a saucepan, take it to the heat source and let it boil for 10 minutes and reserve ...

Heat the cream, when it is hot, remove it from the heat, add the white chocolate in pieces and stir with a few sticks until the chocolate is completely melted. Let cool and put in the fridge better from one day to another, because it has to be very cold, so the next day to mount it .. It is mounted as if it was cream has to be the same texture and booked in the fridge .. .

We mount the cream together with the cheese when it starts to add the little sugar to little and we just put together. We reserve in the cold ..
On the plate where we are going to assemble the cake, we place the first cake, the color that will suit each one, we wet with syrup, spread a layer of ganache, another cake, syrup, ganache and so on to finish with sponge cake. This last I do not wet it with syrup.
We cover the cake with the cream and cheese cover, we put a good layer, smooth as much as we can. The rest of the cover is put in a pastry bag with a smooth mouthpiece and we are putting a row of piles and I put them on the side from top to bottom and with a spoon we stretch the cream a little.If you look at the photo you can see perfectly what I explain. Put in the fridge and ready ...