White Chocolate Strawberry Cake – a classy dessert
Posted on 10 December 2017
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White Chocolate Strawberry Cake
This cake is a beautiful, classy and delicious dream in pink and white. Made from a classic pan di spagna sponge cake soaked with a multi-flavored syrup, white chocolate ganache and strawberry jam, this cake is simply divine. I decorated it with a nice wrap made from white chocolate and on top I put a beautiful bouquet of fresh pink roses.
White chocolate matches wonderfully with strawberries and a syrup-soaked cake is just perfect, anytime.
The recipe below is for a 15-16 cm diameter cake (of approximately 1,5 kg weight). For a 20-22 cm diameter cake, you have to double the recipe.
Ingredients White Chocolate Strawberry Cake
For the sponge cake
- 3 egg yolks
- 3 egg whites
- 75 g granulated sugar
- 75 g cake flour
- 1 tablespoon fresh squeezed lemon juice
- A pinch of salt
For the syrup
- 200 g granulated sugar
- 600 ml water
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
For white chocolate ganache
- 200 g white chocolate, chopped
- 100 g heavy cream
- 100 g strawberry jam
- 100 g white chocolate (for the wrap)
Preparing White Chocolate Strawberry Cake
Preparing the sponge cake: Preheat the oven at 175 Celsius degrees. Prepare a round spring form of 16 cm diameter and line it with baking paper. Sift the flour. Whisk the egg whites with a pinch of salt until foamy, the add gradually the sugar alternatively with lemon juice. Mix the egg yolks and fold them into the meringue, alternating with the flour. Use a spatula and fold gently from bottom to top. Pour the batter into the spring form, level it and bake until golden brown (30-40 minutes, or until the toothpick comes out clean). When baked, take the pan out of the oven and let cool 10-15 minutes before extracting the sponge cake and putting it onto a rack.
Prepararing the syrup: Put water and sugar into a pan and boil for a few minutes, then add the flavors and let cool.
Preparing the white chocolate ganache: Bring heavy cream to a boil and pour it over the chocolate. Let sit for a minute, then mix until the chocolate melts and the mixture is homogenized. Put the mixture into the fridge until it hardens (at least one hour, better overnight). Mix at high speed for one minute, until the mixture becomes light and fluffy. Don’t overmix, because the ganache may become grainy. If this happens though, add 50-75 g cold butter and continue mixing at high speed until it fixes.
Keep the ganache in the fridge until assembling the cake.
Assembling the White Chocolate Strawberry Cake
Cut the sponge cake in 3 horizontal layers. Place the first layer onto the plate, squirt syrup all over, then spread a layer of white chocolate ganache. Freeze the cake for about 15 minute (to allow chocolate ganache to harden), then spread half of the strawberry jam. Proceed the same with the next layers: sponge cake, syrup, chocolate ganache, strawberry jam. Place on top the last sponge layer and drizzle it with syrup. Cover the cake with chocolate ganache and introduce it into the fridge until you prepare the cake wrap.
For the wrap, prepare a strip of acetate with a length equal to the circumference of the cake and a height equal to the height of the cake. Melt the white chocolate and spread it onto the acetate strip as evenly as possible. Let it set partially and wrap the acetate string around the cake, with the chocolate layer inside. Put the cake into the fridge until the chocolate wrap sets (about 10 minutes), then gently discard the acetate.
Put in the fridge the remained chocolate from making the wrap and when it hardens grate it on top of the cake. Decorate with fresh roses and a ribbon. Keep in the fridge until served.