Laura Cake

Laura Cake: The Delight with Strawberry Mousse and White Chocolate

If you're looking for a dessert that will impress, the Laura Cake is exactly what you desire. With a fine strawberry mousse and white chocolate, this cake will quickly become the star of any festive meal or simply a sweet indulgence on weekend evenings. Here's how to make it step by step!

Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 4 hours (including cooling time)
Servings: 12

Ingredients

For the batter:
- 115 g sugar
- 115 g flour
- 3 eggs
- powdered sugar (for decoration)

For the batter decoration:
- 30 g flour
- 30 g sugar
- 30 g egg white (approximately 1 medium egg white)
- 30 g butter (at room temperature)
- 10 g cocoa

For the strawberry mousse:
- 150 g strawberries
- 10 g gelatin sheets
- 150 g white chocolate
- 450 g heavy cream
- 50 g sugar

For the chocolate glaze:
- 200 g white chocolate
- 50 g milk chocolate
- 200 g liquid cream
- 6 g gelatin sheets

For the syrup:
- 100 g water
- 100 g sugar
- 1 vial vanilla essence

For decoration:
- strawberries
- milk chocolate
- whipped cream
- dark chocolate

Preparation

1. Preparing the decoration for the batter: Start by mixing all the decoration ingredients in a bowl: flour, sugar, egg white, butter, and cocoa. Use a spatula to obtain a uniform paste. This will add a crunchy note to the cake.

2. Forming the decoration: Spread the obtained paste on a baking paper sheet. You can use a special pastry comb to create a checkered pattern, moving it vertically first and then horizontally. Use your imagination and create unique shapes. Place the sheet with the decoration in the freezer to harden well.

3. Preparing the batter: In a bowl, mix the eggs with the sugar until you obtain a fluffy mixture. Add the flour, mixing from the bottom up to keep the air in the mixture. Remove the decoration sheet from the freezer and carefully pour the batter over it. Make sure the decoration is well frozen to avoid damage. Bake in a preheated oven at 180°C for 10 minutes.

4. Inverting and forming the cake: After baking, invert the sheet onto another parchment sheet sprinkled with powdered sugar. Cut a strip the size of the circle in which you will assemble the cake. Neatly wrap the edge of the circle with this strip, leaving the decoration facing outward. Cut the remaining batter into pieces and place them at the base of the cake, ensuring there are no gaps between them.

5. Preparing the strawberry mousse: Soak the gelatin sheets in cold water for 10 minutes. In a small saucepan, heat 250 g of the 450 g of heavy cream. When it starts to boil, turn off the heat and add the grated white chocolate. Mix well until completely melted.

6. Preparing the strawberry puree: Blend the strawberries with the sugar until you obtain a fine puree. Place the puree over heat and let it boil for 5 minutes, then turn off the heat. Let it cool for 5 minutes, then add the squeezed gelatin sheets, mixing until completely dissolved.

7. Finalizing the mousse: Combine the two mixtures (chocolate and strawberries) and let it cool. Incorporate the remaining 200 g of heavy cream, gently mixing from the bottom up to maintain the air in the mousse.

8. Assembling the cake: The syrup is made from water, sugar, and vanilla essence, simmered until the sugar dissolves. Soak the batter well. Fill the cake with the strawberry mousse and refrigerate to set (minimum 2 hours).

9. Preparing the chocolate glaze: Melt the white chocolate and milk chocolate together with the liquid cream over low heat. When everything is homogeneous, add the squeezed gelatin sheets, mixing well. Let the glaze cool to room temperature.

10. Decorating the cake: When the mousse has set, pour the chocolate glaze on top. After 2 hours in the refrigerator, you can decorate the cake with whipped cream on the edges, strawberries glazed in chocolate, and various shapes of chocolate made earlier.

Serving suggestions: The Laura Cake is wonderful served alongside fruit tea or a sweet wine. Add a spoonful of whipped cream on top of each serving for an extra burst of flavor.

Tips and tricks:
- You can vary the recipe by using other fruits for the mousse, such as raspberries or blueberries.
- Make sure the gelatin is well dissolved; otherwise, the mousse will not set properly.
- Store the cake in the refrigerator, covered, to maintain its freshness.

Frequently asked questions:
- Can I use dark chocolate instead of white chocolate? Yes, but the taste of the cake will change, becoming more intense.
- How can I keep the cake longer? You can freeze the cake, but make sure to cover it well to prevent freezer burn.

The Laura Cake is not just a dessert but a culinary experience that brings joy to any occasion. Try it and let yourself be carried away by the sweet flavor of strawberries and chocolate!

 Ingredients: Dough: 115 g sugar 115 g flour 3 eggs powdered sugar Decoration dough: 30 g flour 30 g sugar 30 g egg white (generally 1 egg white from a medium egg) 30 g butter at room temperature 10 g cocoa Strawberry mousse: 150 g strawberries 10 g gelatin sheets 150 g white chocolate 450 g whipped cream 50 g sugar Chocolate glaze: 200 g white chocolate 50 g milk chocolate 200 g liquid cream 6 g gelatin sheets Syrup: 100 g water 100 g sugar 1 vial vanilla essence Decoration: strawberries milk chocolate whipped cream dark chocolate

 Tags:  cake mouse strawberries gelatin chocolate whipped cream