Cake with White Chocolate Cream and Happy Birthday

Name: Cake with White Chocolate Cream and Happy Birthday - Rozalia J.
Ingredients: Base: 6 eggs; 6 tablespoons sugar; 2 tablespoons oil; 1 tablespoon water; 6 tablespoons flour; 1 teaspoon baking powder. Cream: 300 g white chocolate; 300 g liquid cream; 100 g strawberry jam.

Dessert - Cake with White Chocolate Cream and Happy Birthday by Rozalia J. - Recipia

The white chocolate cream cake is perfect for a birthday celebration, especially when you want a homemade dessert featuring a simple sponge, strawberry jam, and a smooth cream. The sponge is baked in a single pan and then cut into three layers after cooling. The cream consists of just two ingredients and needs to be chilled before being whipped and used for assembly. The decoration is up to you; in the original recipe, the cake is finished with crushed nuts and melted white chocolate. Quick Info Total Time: unspecified; includes baking, cooling the sponge, chilling the cream, and refrigeration time Preparation Time: unspecified Baking Time: 30-35 minutes Oven Temperature: 180°C, gas mark 4 Servings: unspecified Difficulty: medium, as the sponge needs to be cut into three layers and the cake is assembled in multiple steps Recipe Type: birthday cake with white chocolate and strawberry jam Ingredients For the sponge 6 eggs 6 tablespoons sugar 2 tablespoons oil 1 tablespoon water 6 tablespoons flour 1 teaspoon baking powder For the cream and filling 300 g white chocolate 300 g liquid cream 100 g strawberry jam For decoration Crushed nuts, to taste Melted white chocolate, to taste Preparation Method 1. Preparing the sponge Separate the eggs, ensuring no yolk gets into the whites. Place the yolks in a bowl and mix them with the sugar, oil, and water. Continue until the mixture lightens in color and increases in volume. 2. Adding the flour Mix the flour with the baking powder, then gradually fold it into the yolk mixture. Work until the batter is homogeneous, without overmixing once the flour is incorporated. 3. Incorporating the egg whites Whip the egg whites until fluffy and glossy. Fold them into the yolk mixture using a spatula, making gentle bottom-to-top movements. It's important to retain as much volume as possible in the egg whites, as they contribute to the sponge's texture. 4. Baking the sponge Line a round cake pan with parchment paper and pour the batter into it. Bake in a preheated oven at 180°C, gas mark 4, for 30-35 minutes. The sponge is ready when it has a golden color and passes the toothpick test. After baking, let the sponge cool slightly in the pan. Then invert it onto a wire rack and allow it to cool completely. Do not cut it while it's still warm, as the layers may break easily. 5. Preparing the white chocolate cream Melt the white chocolate together with the liquid cream. Once the mixture is smooth, let it cool. When it is no longer warm, whip it until you achieve a smooth cream with a consistency similar to that of sour cream. Place the cream in the refrigerator until you are ready to assemble the cake. Chilling is necessary before use, as the cream needs to be thick enough to spread between the sponge layers and on the outside. 6. Cutting the sponge When the sponge has completely cooled, cut it into three layers. Try to keep the layers as uniform in thickness as possible so the cake will be level after assembly. 7. Assembling the cake Place the first sponge layer and spread half of the strawberry jam over it. Add a layer of white chocolate cream on top of the jam. Place the second sponge layer and repeat with the remaining jam and cream, then add the final layer. If necessary, spread the cream as evenly as possible to keep the layers stable. 8. Frosting and chilling the cake Use the remaining cream to frost the outside of the cake. Smooth the layer as best as you can, then refrigerate the cake for 20-30 minutes. 9. Decorating Decorate the cake according to your preference. The version used in the recipe features crushed nuts and a layer of melted white chocolate. The chocolate can be poured or spread over the cake after it has cooled. Why I make this recipe often I love this recipe because it uses a simple sponge and a cream with few ingredients. The strawberry jam adds a fruity flavor and balances the sweetness of the white chocolate without the need for additional fillings. The cake is ideal for a birthday, and the decoration can be done quickly with crushed nuts and melted white chocolate. Another advantage is that the sponge and cream can be prepared in stages. The sponge needs to cool thoroughly before cutting, and the cream requires time in the refrigerator before assembly. For this reason, it’s helpful not to start assembling immediately after removing the sponge from the oven. Tips and Variations Tips Allow the sponge to cool completely before cutting it into three layers. A warm sponge is more difficult to portion and may crumble. Incorporate the egg whites with a spatula using bottom-to-top motions. If you mix vigorously, the batter may lose the air incorporated during whipping. The cream must be chilled before being whipped and spread on the cake. If it is still warm, it will not have the right consistency for assembly. Follow the refrigeration time of 20-30 minutes after frosting the cake. During this time, the cream stabilizes, making decoration easier. Substitutions The recipe does not specify substitutes for the main ingredients. To maintain the original taste and texture, use white chocolate, liquid cream, and strawberry jam in the indicated quantities. Variations You can change only the decoration method, as the recipe allows for decoration according to your preference. The version presented uses crushed nuts and melted white chocolate. If you prefer a simpler look, you can leave the cake just frosted with cream without altering the sponge or filling. Serving Ideas Serve the cake chilled after it has been in the refrigerator. It is suitable for a birthday meal and can be decorated just before serving with the crushed nuts and melted white chocolate mentioned in the recipe. Frequently Asked Questions 1. Can I cut the sponge immediately after baking? It is not recommended. The sponge should be allowed to cool slightly in the pan, then inverted onto a wire rack to cool completely. Only then should it be cut into three layers. 2. How long should I whip the white chocolate cream? The source does not indicate an exact time. Whip until you achieve a smooth cream with a consistency similar to that of sour cream. Stop once the cream reaches this texture. 3. When should I refrigerate the cream? The cream should be placed in the refrigerator after the white chocolate and liquid cream have been melted together and the mixture has cooled. Keep it chilled until you start assembling the cake. 4. Can I use more strawberry jam? The recipe is calculated for 100 g of jam, used between the sponge layers. To maintain the balance between the jam and the white chocolate cream, it’s better to use the indicated amount. 5. How long should the cake stay in the refrigerator after being frosted? In the original recipe, the cake is kept in the refrigerator for 20-30 minutes before decorating. This is the time mentioned for stabilizing the cream after frosting. Nutritional Values The values are estimates for the entire cake and may vary depending on the brand of white chocolate, type of liquid cream, exact amount of tablespoons, and the jam used. For the whole cake, the estimate is approximately: 3,800-4,100 kcal 65-75 g protein 330-360 g carbohydrates 245-275 g fat It is not possible to provide an accurate estimate per slice without specifying the number of servings and without exact nutritional information for each ingredient. The white chocolate and liquid cream contribute the most to the caloric value, while sugar, jam, and flour account for the majority of carbohydrates. Storage and Reheating Store the cake in the refrigerator, as it contains white chocolate cream and liquid cream. Keep it covered to prevent the sponge from absorbing odors from the fridge and drying out. The cake should not be reheated. Serve it cold, after the cream has set. Remove it from the refrigerator only for slicing and serving, then keep the remainder chilled.

Category: Dessert Author: Rozalia J. Views: 745 Date: 25.09.2024

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