Inspired by a recipe from
Elle à table
Make sure to use white chocolate that is real white chocolate; the only fat that is should contain is cocoa butter (and fat from the milk) and it should be a pale ivory color, rather than pure white. If there is another fat listed, such as vegetable or palm oil, it’s not pure white chocolate. Products made with those ingredients are often labeled “white confectionary coating.”
For those who live outside the United States, powdered sugar is also called confectioners sugar or icing sugar. (In France, it’s sucre glace.)
Storage: The cake can be made up to one day in advance, and glazed, and stored at room temperature.