Grease and flour your bundt pan (it should have at least 10 cups capacity)
Make the milk & white chocolate mixture: Transfer the chopped white chocolate to a heatproof bowl and add the hot milk. Wait for 1 minute and stir well to combine. Add the vanilla, the salt and the egg whites and stir well with a fork. Let it come to room temperature before you add it to the flour mixture.
Mix the dry ingredients: Transfer the flour, the baking powder, the sugar and the butter to the bowl of your electric mixer. Beat until the mixture resembles wet sand.
Finish the cake batter: Add two thirds of the milk mixture to the bowl and beat for two minutes. Scrape the bottom of the bowl with a spatula, add the rest of the milk mixture and beat for another one and a half minute more, until the mixture is smooth and velvety.
Bake: Pour the batter into your prepared bundt pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let it rest for ten minutes and invert to wire rack. Let it cool completely.
Make the white chocolate glaze: transfer all the ingredients for the glaze to a heatproof bowl and melt over a water bath (you can also melt it in a small pot over low heat). Let it come to room temperature. Drizzle the glaze over the cake and sprinkle with sliced almonds. Slice and eat!
For an interesting twist, add half a teaspoon cinnamon to the flour mixture. You won't be able to taste it, but it will give the cake a warm smell and depth of flavor.
Pair this cake with a sweet white wine from this list: Mediterranean sweet wines
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