White chocolate cake with fruit jelly

Name: White chocolate cake with fruit jelly - Anemona N.
Ingredients: Base: 6 eggs; 3 tablespoons flour; 2 tablespoons cornstarch; 2 tablespoons cocoa; 7 tablespoons sugar; 4 tablespoons water; 5 tablespoons oil; one packet baking powder; rum essence; a pinch of salt. Fruit jelly (blackberries; raspberries; strawberries; red and black currants; sour cherries): 250 g fruit; 200 g sugar; two tablespoons butter; one heaping tablespoon cornstarch + one tablespoon cold water. Chocolate ganache: 200 ml whipped cream; 200 g white chocolate. Decorations: chocolate candies; whipped cream; dark chocolate flakes; strawberries; white chocolate; strawberries (about 7; 8). Syrup: 5 tablespoons sugar; 200 ml water.

Dessert - White chocolate cake with fruit jelly by Anemona N. - Recipia

White Chocolate and Fruit Jelly Cake - An Elegant and Delicious Treat Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Servings: 8-10 Who doesn't love a decadent cake with layers of white chocolate and fresh fruit jelly? This recipe is not only a feast for the senses but also an excellent choice for those looking to impress guests with an elegant and delicious dessert. Preparing this cake may seem complicated at first glance, but I will guide you step by step to achieve a perfect result. The history of the white chocolate and fruit jelly cake is closely tied to the tradition of combining the rich flavors of chocolate with the natural sweetness of fruits. In every culture, sweets are a symbol of joy and celebration, and this cake is no exception. It is perfect for special occasions, birthdays, or simply to indulge yourself on the weekend. Ingredients For the cake: - 6 eggs - 7 tablespoons of sugar - 4 tablespoons of water - 5 tablespoons of oil - 3 tablespoons of flour - 2 tablespoons of cornstarch - 2 tablespoons of cocoa powder - 1 packet of baking powder - Rum essence (optional) - A pinch of salt For the fruit jelly: - 250 g of mixed fruits (blackberries, raspberries, strawberries, red and black currants, sour cherries) - 200 g of sugar - 2 tablespoons of butter - 1 heaping tablespoon of cornstarch + 1 tablespoon of cold water For the white chocolate ganache: - 200 ml of heavy cream - 200 g of white chocolate For decoration: - Chocolate candies - Whipped cream - Dark chocolate shavings - Strawberries (about 7-8) - Melted white chocolate (for decoration) For the syrup: - 5 tablespoons of sugar - 200 ml of water Step-by-Step Instructions 1. Preparing the Cake - Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowl for beating the egg whites is clean and dry to achieve a well-aerated foam. - Beating the egg whites: Use a mixer to beat the egg whites with a pinch of salt. Gradually add the sugar, one tablespoon at a time, beating well after each addition. The egg whites should be glossy and form stiff peaks. - Mixing the yolks: In another bowl, mix the yolks with the water and oil. Blend well. - Combining the ingredients: Add the yolk mixture to the egg whites and gently fold with a spatula. This will help retain the air in the egg whites. - Incorporating the dry ingredients: Sift the flour, cornstarch, cocoa powder, and baking powder over the mixture, adding them one tablespoon at a time, gently mixing to avoid lumps. - Baking: Line a round cake pan with parchment paper and pour in the batter. Bake in a preheated oven at 180°C for about 30 minutes or until a toothpick comes out clean. Allow the cake to cool on a wire rack. 2. Preparing the Fruit Jelly - Heating the fruits: In a double-bottomed pot, place the fruits with the sugar and butter. Stir over low heat until the sugar melts and the fruits release their juices. - Thickening the jelly: Dissolve the cornstarch in cold water and add it to the fruit mixture. Continue stirring until the jelly thickens. Let it cool. 3. Preparing the White Chocolate Ganache - Heating the cream: Heat the heavy cream, being careful not to let it boil. When it reaches boiling point, pour it over the chopped white chocolate. - Blending: Stir until the chocolate melts completely and the mixture becomes smooth. Allow it to cool to room temperature, then refrigerate to firm up. 4. Preparing the Syrup - Caramelizing the sugar: In a pot, caramelize the sugar until it turns golden. Add the water and stir until fully dissolved. Let it cool. 5. Assembling the Cake - Cutting the cake: Divide the cake into three equal layers. - Base layer: Place the first layer on a serving platter. Soak it with the syrup, then add a layer of fruit jelly, followed by the white chocolate ganache. - Repeating layers: Continue with the second layer, applying syrup, jelly, and ganache, then finish with the third layer. - Decorating: Soak the top layer, add the whipped cream, and smooth the surface. Decorate with chocolate candies, halved strawberries, and dark chocolate shavings. You can drizzle the strawberries with melted white chocolate for an elegant touch. Practical Tips - Choosing the fruits: You can use any combination of fruits for the jelly, depending on the season or your preferences. Berries provide an intense flavor and vibrant color. - Substitutions: If you prefer a stronger taste, you can replace the white chocolate with dark chocolate, and the jelly can be made with exotic fruits like mango or pineapple. - Finding balance: If you want to reduce sugar, try using sweeter fruits for the jelly or chocolate with a higher cocoa content, which is less sweet. Frequently Asked Questions - Can I use other types of flour? Yes, you can try using whole wheat or almond flour for a different flavor and a healthier texture. - How can I store the cake? The cake keeps well in the fridge, covered with plastic wrap, for 3-4 days. The longer it sits, the more the flavors intensify. - Is it possible to freeze the cake? Yes, you can freeze the cake, but it’s best to assemble and decorate it after thawing to maintain its aesthetic appearance. Delicious Pairings This white chocolate and fruit jelly cake pairs perfectly with a cup of green tea or a strong espresso. You can also serve it with vanilla ice cream or freshly whipped cream to add a contrast of textures. In conclusion, making this cake is a satisfying experience, and the final result will bring smiles to the faces of your loved ones. Whether it's a special occasion or simply a desire to indulge, this white chocolate and fruit jelly cake is sure to please everyone. So put on your apron, and let’s start the culinary adventure!

White chocolate cake with fruit jelly

Tags

Categories