Strawberry cake with white chocolate cream
Strawberry and white chocolate cream cake - an irresistible delicacy
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Welcome to the fascinating world of pastry! Today, I will reveal a recipe for a strawberry and white chocolate cream cake, a combination that blends the sweetness of fruit with the creaminess of chocolate. This recipe is perfect for any occasion, from birthdays to summer parties, and will surely impress all your guests with its attractive appearance and delicious taste.
The history of this cake can be found in the sweet traditions of many cultures, where fruit cakes have always been a symbol of celebration. The use of strawberries adds a note of freshness and a pleasant contrast to the rich texture of the cream, making this dessert a true indulgence.
Here are the steps you need to follow to achieve a dream cake!
Ingredients
For the sponge:
- 6 eggs (preferably at room temperature)
- 6 tablespoons water
- 11 tablespoons sugar
- 9 tablespoons wheat flour
- 2 tablespoons cocoa powder
- 2 packets vanilla sugar
- a pinch of salt
- butter for greasing the pan
For the cream:
- 4 egg yolks
- 300 g margarine (recommended Rama Maestro for a creamy texture)
- 225 g sugar (powdered sugar is ideal)
- 2 packets vanilla sugar
- 150 g white chocolate (choose a quality chocolate for an intense flavor)
For the syrup:
- 250 ml water
- 150 g sugar
- 1 vial rum essence
For decoration:
- 5-6 cherries
- about 500 g strawberries (washed and sliced)
- 150 g pistachios (crushed)
Preparation
Step 1: Preparing the sponge
1. Start by separating the egg whites from the yolks. This step is essential as the egg whites will be whipped into a foam, ensuring a fluffy sponge.
2. In a large bowl, beat the egg whites with a pinch of salt until the mixture doubles in volume and becomes frothy. It is important to use an electric mixer to achieve optimal aeration.
3. Gradually add the sugar, in a rain-like manner, continuing to mix until it is completely dissolved. Finally, add the vanilla sugar for extra flavor.
4. Add the water, tablespoon by tablespoon, mixing with a wooden spoon from bottom to top. This method of mixing helps maintain the air in the mixture.
5. Incorporate the egg yolks, mixing as before. Now it’s time to sift the flour and cocoa to avoid lumps.
6. Add the flour and cocoa to the egg mixture, gently mixing until everything is well combined.
7. Prepare a round pan with a diameter of 24 cm, greased with butter and lined with baking paper. This will help the sponge come out easily after baking.
8. Pour the mixture into the pan and level it with a spoon. Place the pan in the preheated oven at 165 degrees Celsius and bake for 30-40 minutes. Do not open the oven door in the first 15 minutes to avoid lowering the temperature.
9. Once the sponge is baked (the toothpick test - if it comes out clean, the sponge is ready), remove it from the oven and let it cool. Once cooled, carefully remove the baking paper and cut the sponge in half.
Step 2: Preparing the cream
1. In another bowl, mix the egg yolks with the sugar (added in the same rain-like manner) and vanilla sugar until the mixture turns white.
2. Place the mixture over a steam bath, stirring constantly until it thickens. Be careful not to let it boil!
3. Once thickened, remove from heat and let it cool.
4. Meanwhile, break the white chocolate into pieces and melt it with the margarine over low heat, stirring constantly to achieve a smooth cream.
5. Let it cool, then mix the chocolate mixture with the egg cream, ensuring everything is well combined.
Step 3: Preparing the syrup
1. In a saucepan, bring the sugar and water to a boil for 3 minutes. Allow the syrup to cool completely.
2. Once cooled, add the rum essence and mix well.
Step 4: Assembling the cake
1. Place the first sponge on a platter and generously soak it with the prepared syrup.
2. Spread one-third of the cream on top of the sponge.
3. Arrange the sliced strawberries on top of the cream, pressing the fruit gently so that it sinks slightly into the cream.
4. Spread another third of the cream over the strawberries and level it.
5. Add the other soaked sponge and cover the cake with the remaining cream on both the top and sides.
6. Decorate with slices of strawberries and cherries, and sprinkle crushed pistachios on the sides for a crunchy and colorful appearance.
7. Let the cake chill in the refrigerator for a few hours so that all the flavors blend perfectly.
Serving and useful tips
When you are ready to serve, cut the cake into generous portions and enjoy it alongside a glass of champagne or a glass of fresh lemonade. This cake is perfect for warm summer days or to add a touch of sweetness to an ordinary day.
Variations
If you want to experiment, you can replace the strawberries with other seasonal fruits, such as raspberries or peaches, for a different flavor. You can also add a splash of vanilla essence to the cream for an even more intense taste.
Frequently asked questions
1. Can dark chocolate be used instead of white chocolate?
Of course! Dark chocolate will add a more intense note and an interesting contrast with the strawberries.
2. Can I use butter instead of margarine?
Yes, using butter will provide a richer flavor, but make sure to let it reach room temperature before using it.
3. How can I store the cake after I have prepared it?
This cake keeps excellently in the refrigerator, covered with plastic wrap or in an airtight container to prevent drying out.
This strawberry and white chocolate cream cake is not just a dessert, but an opportunity to create beautiful memories with loved ones. Enjoy!
Ingredients: For the base: 6 eggs, 6 tablespoons of water, 11 tablespoons of sugar, 9 tablespoons of flour, 2 tablespoons of cocoa, 2 packets of vanilla sugar, a pinch of salt, butter for greasing the tray. For the cream: 4 egg yolks, 300 g of Rama Maestro margarine, 225 g of sugar (I used powdered sugar), 2 packets of vanilla sugar, 150 g of white chocolate. For the syrup: 250 ml of water, 150 g of sugar, 1 vial of rum essence. For decoration: 5-6 cherries, about 500 g of strawberries, 150 g of pistachios.
