White chocolate cream cake topped with Strawberries
Weve been busy here at West Ghent Co whipping up this sweet summer cake strawberries are the key ingredient to this summer White chocolate cream cake topped with Strawberries, there’s no denying this cake is living up to the flavor. Of course, we used one of our favorite kitchen gadgets, our very own Ankarsrum Mixer.
White chocolate cream cake.
Ingredients:
Cake
- 4 large eggs
- 210-gram sugar
- 1 large lemon (peel and juice)
- 1 tablespoon hot water
- 14153-gram flour
- 2 teaspoon baking powder
- 1 teaspoon vanilla powder
White chocolate cream
- 400-gram cream
- 200-gram white chocolate
Topping
- 2 liter strawberries
For White Chocolate Cream
Follow these steps
- Chop the chocolate.
- Heat the cream in a sauce pan without boiling it. Add the chocolate and stir until it melts.
- Place in the fridge for 3 hours or overnight.
For the Cake
Follow these steps
- Set oven at 175°C. (347°F)
- Assemble the assistant with whisk bowl and balloon whisks.
- Whisk egg and sugar until the batter is very airy and light.
- Peel the lemon.
- Assemble your assistant with citrus press and squeeze out the lemon juice.
- Assemble the assistant again with whisk bowl and balloon whisks.
- Add the hot water and the lemon juice to the batter when it is blending.
- Mix flour, baking powder, vanilla powder and lemon peel and add to the batter. Whisk until smooth.
- Grease a baking pan (springform) and line it with fine breadcrumbs or flour. Add the batter into the springform.
- Bake in the oven for 30 min. (Make sure the batter is dry).
- Let the cake cool down and cut it into 3 cake bases.
Decoration
Follow these steps
- Assemble the assistant with whisk bowl and balloon whisks.
- Whisk the chocolate cream until it is fluffy (about 4-5 min)
- Wash and cut the strawberries.
- Place the first base on a plate and add strawberries.
- Add next base and add chocolate cream.
- Add last base and spread the chocolate cream over the whole cake.
- Decorate with strawberries.
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