Cake with white chocolate ganache and strawberry jam
This cake is easy to assemble, but the white chocolate ganache needs a few hours in the fridge before it can be whipped. The sponge layer is thin and bakes quickly, while the strawberry jam is spread between the two layers along with the cream and cherries. After cooling, the cake is cut into pieces and individually glazed. The combination of white chocolate, strawberry jam, coffee, and cherries gives it a balanced flavor without the need for many additional elements. Quick Info Total time: a few hours, depending on the cooling time of the ganache; it can also be left overnight in the fridge Active preparation time: not specified in the original recipe Baking time: 10-12 minutes Servings: the number depends on how you cut the cake Difficulty: medium Recipe type: sponge cake with white chocolate ganache, strawberry jam, and chocolate glaze Ingredients For the sponge 4 eggs or 3 if they are large 4 tablespoons sugar 2 tablespoons oil 4 tablespoons flour 1 teaspoon baking powder 1 teaspoon vanilla bean powdered sugar For the white chocolate ganache 150 g white chocolate 140 ml liquid cream Grated zest of one lemon For the jam and fruit layer 250 g strawberry jam 1 and a half teaspoons cornstarch 1/2 cup prepared and cooled coffee for soaking 1 small cup of pitted cherries For the glaze 60 ml liquid cream 40 g dark chocolate 40 g milk chocolate For decoration Strawberries, cut into pieces For the pan Butter, for greasing Parchment paper Preparation method 1. Prepare the white chocolate ganache The ganache should be made first, as it needs time to cool and set. Place the liquid cream and broken white chocolate pieces in a heavy-bottomed pot. Set the pot over low heat and warm the mixture until the chocolate melts. Stir and ensure it doesn’t come to a boil. Once the chocolate is completely melted, remove the pot from heat and let the mixture cool to room temperature. After it has cooled, place the ganache in the fridge for a few hours until it sets well. You can leave it overnight if it’s easier for you to prepare the cake in two stages. Remove the cold ganache from the fridge and whip it until it becomes a fluffy cream. Finally, add the grated lemon zest and incorporate it into the cream. 2. Prepare the sponge Separate the egg yolks from the whites. Beat the yolks with the sugar, then add the oil. Incorporate the baking powder, vanilla bean powdered sugar, and flour. Separately, whip the egg whites until stiff peaks form. Fold them into the yolk mixture using a silicone spatula, with slow, gentle movements from the bottom up. Be careful to keep as much air in the mixture as possible. Grease a large baking tray with butter and line it with parchment paper. Pour the batter into the tray and level it out. Bake the sponge in a preheated oven at a suitable temperature for 10-12 minutes. It is a thin sponge, so it bakes quickly. Once done, remove it from the oven and let it cool. After cooling, cut the sponge in half widthwise to create two layers. 3. Prepare the jam layer Mix the cornstarch with a tablespoon of water, then place it in a pot along with the strawberry jam. Set the pot over low heat and stir continuously until the mixture thickens. The jam should be used hot, so it’s best to prepare it when the sponge is already cut and ready for assembly. 4. Assemble the cake Place the first half of the sponge and soak it with half of the cooled coffee. There’s no need to heat it; the coffee should be prepared and cooled before use. Pour the hot thickened jam on top and spread it into an even layer. Let the cake cool before adding the cream. When the jam layer is no longer hot, spread the white chocolate ganache on top. Insert the pitted cherries into the cream, distributing them evenly over the surface. Soak the second half of the sponge with the remaining coffee, then carefully place it on top to keep the layers as straight as possible. Place the cake in the fridge for 1-2 hours. Chilling helps the layers set and makes cutting easier. 5. Prepare the glaze Break the dark chocolate and milk chocolate into pieces and place them in a pot along with the liquid cream. Set the pot over low heat and warm the mixture, stirring continuously until the chocolate melts and the glaze becomes smooth. After the cake has been chilled and cut, spoon a little glaze onto each piece using a teaspoon. Decorate with pieces of strawberries. Why I make this recipe often I love that the cake can be prepared in stages. The ganache can be made ahead of time, the sponge bakes in just 10-12 minutes, and the assembly doesn’t take long once all components are cooled or prepared. The jam and cream make the sponge moist, while the cherries add a tart flavor that balances the white chocolate. Tips and variations Tips The ganache must be well chilled before whipping. If it’s still soft or warm, it won’t achieve the same fluffy consistency. Do not let the cream and chocolate boil when preparing the ganache or glaze. It’s enough for the chocolate to melt in the warmed cream. Incorporate the egg whites with slow, gentle movements from the bottom up. The sponge is thin, and its texture depends on the air retained in the mixture. The jam with cornstarch should be thickened over low heat and stirred continuously. If the heat is too high, it may stick to the pot. Let the jam layer cool before spreading the ganache. Otherwise, the cream may become too soft. For cleaner portions, the cake should chill for at least 1-2 hours before cutting. Substitutions If the eggs are large, use 3 instead of 4, according to the recipe. No other substitution for eggs is recommended, as they contribute to the structure of the sponge. Prepared coffee is used for soaking. Do not pour it hot over the sponge; the recipe calls for it to be cold. Liquid cream is used for both ganache and glaze. The amounts are different, so it’s best to measure them separately before preparation. Variations You can leave the cake with a simple chocolate glaze, without the strawberry decoration, if you don't have fresh fruit on hand. For a different presentation, you can spread the glaze over the entire surface of the cake before cutting, but the original recipe calls for glazing each piece with a teaspoon. Cherries can be distributed evenly in the ganache or placed closer together, depending on how you prefer them to appear in each portion. The amount remains as stated in the recipe. Serving ideas Serve the cake cold after the resting time in the fridge. It can be cut into small pieces since it has multiple layers and glaze. The strawberries are added last, after the glaze has been applied. Frequently asked questions Can the white chocolate ganache be left overnight in the fridge? Yes. The ganache can be left in the fridge for a few hours or even overnight. Before use, it should be removed and whipped until it becomes a fluffy cream. Can I use the jam immediately after it thickens? The jam is spread hot over the first sponge layer but should be allowed to cool before adding the ganache. Otherwise, the white chocolate cream may be affected by the heat. When is the glaze added? The glaze is prepared after the cake has been chilled and cut. It is spooned onto each piece, then the strawberry pieces are added. Is it necessary to use pitted cherries? In the original recipe, pitted cherries are inserted into the white chocolate cream. If used, it’s important that they are pitted for easy consumption of the cake. Why is the sponge cut in half widthwise? The sponge is baked in a large baking tray and is thin. Cutting it widthwise creates the two layers needed for the jam, cream, and fruit layer. Nutritional values The values are approximate and depend on the brand of ingredients, the fat content in the liquid cream, the type of jam used, and the number of pieces. Calculating the cake into 12 servings, one piece has approximately: 250 kcal 4 g protein 18 g carbohydrates 16 g fat These estimates include the sponge, white chocolate ganache, jam, glaze, and fruit. If the cake is cut into more pieces, the values per serving decrease; if cut into larger pieces, they increase. Storage and reheating Store the cake in the fridge, in a covered container or on a protected platter, as it contains ganache, liquid cream, and fruit. It is best served cold and should not be reheated. The strawberries for decoration can be added as close to serving time as possible to maintain their appearance.
Preparation
White chocolate ganache: We start by preparing the cream because it needs to sit in the fridge for at least a few hours. In a thick-bottomed pot, we put the liquid cream and broken pieces of white chocolate. We transfer it to the heat until the chocolate melts, being careful not to let it boil, then we remove it from the heat and let it cool to room temperature, after which we put it in the fridge for a few hours to firm up well or even overnight. We take it out of the fridge after this time, whip it until it becomes a fluffy cream, then add the grated lemon zest. The base: We mix the egg yolks with sugar, oil, then baking powder, sugar with vanilla pods, and flour. We beat the egg whites until foamy and incorporate them into the yolks with a silicone spatula, using slow movements from bottom to top. We grease a large baking tray with margarine, line it with baking paper, and pour in the mixture. We level it, place the base in the preheated oven at a suitable temperature for 10-12 minutes. We take it out when it is ready, let it cool, and cut it in half widthwise. We mix the starch with a tablespoon of water, put it in a pot with the jam, and place it on the heat. We continuously stir until it thickens, but over low heat. We soak half of the base with cold coffee, pour hot jam over it, and spread it well. We let it cool, spread the white chocolate cream on which we place the sour cherries. We soak the other half of the base and place it on top. We put the cake in the fridge for 1-2 hours, then we portion it. Glaze: We put broken pieces of chocolate in a pot with cream, place the pot over heat until the chocolate melts, stirring continuously. With a teaspoon, we glaze each piece of cake. We decorate with pieces of strawberries. Enjoy your meal!
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