Ganache and strawberry cake

Name: Ganache and strawberry cake
Ingredients: 6 medium eggs; 200 g sugar; 30 ml oil; 125 g flour; 10 g baking powder; 1 g salt; 100 g dark chocolate; 250 ml whipping cream; 1 packet Dr. Oetker gelatin; 100 ml milk; 100 g milk chocolate; 250 ml whipping cream; 1 packet Dr. Oetker gelatin; 100 ml milk; 100 g white chocolate; 250 ml whipping cream; 1 packet Dr. Oetker gelatin; 100 ml milk; 250 ml whipping cream for decorating; 500 g strawberries; 2 packets Dr. Oetker Cake Gel; 50 g sugar; 500 ml water; 100 ml fruit juice

Dessert - Ganache and strawberry cake by Iasmina K. - Recipia

Ganache and strawberry cake has chocolate melted into cream and, after a night in the fridge, whipped into a light, airy cream. It has three layers of chocolate over a soft sponge, topped with strawberries set in jelly; it takes two days to make. I made it for my little girl’s birthday and thought it was refreshing and really good; I only whip the ganache when it’s thoroughly chilled. Preparation: 90 minutes. Cooking: 48 minutes. Resting: 20 hours. Total time: 22 hours and 18 minutes. Servings: 12. Approximately 580 kcal and 9 g protein per serving.

Ingredients

For the sponge

6 medium eggs
200 g sugar
30 ml oil
125 g flour
10 g baking powder
1 g salt

For the dark chocolate ganache

100 g dark chocolate
250 ml whipping cream
1 packet Dr. Oetker gelatin
100 ml milk

For the milk chocolate ganache

100 g milk chocolate
250 ml whipping cream
1 packet Dr. Oetker gelatin
100 ml milk

For the white chocolate ganache

100 g white chocolate
250 ml whipping cream
1 packet Dr. Oetker gelatin
100 ml milk

For decorating

250 ml whipping cream for decorating
500 g strawberries
2 packets Dr. Oetker Cake Gel
50 g sugar
500 ml water
100 ml fruit juice

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the salt for 4 minutes, until stiff. 2. Mix the yolks with the sugar and oil for 5 minutes, until the sugar dissolves. Fold in the egg whites with broad strokes, then sift the flour mixed with the baking powder over the top. 3. Line a 24 cm round cake tin with baking paper and pour in the batter. 4. Bake the sponge at 180°C for 30 minutes, until a skewer comes out clean. Leave it to cool for 2 hours, then keep it covered until the next day. 5. For each ganache, chop the chocolate and put it in a bowl with the corresponding amount of whipping cream. Heat over low heat for 5 minutes, stirring until the chocolate melts. Leave the bowls to cool, then refrigerate for 12 hours. 6. For the dark chocolate layer, leave the gelatin to soak in the milk for 10 minutes, then heat over low heat for 1 minute, until dissolved. Beat the chilled ganache for 4 minutes, until it doubles in volume, fold in the milk and gelatin, and spread the cream over the sponge, lightly drizzled with fruit juice. Refrigerate the cake for 1 hour. 7. Repeat the step with the gelatin, milk and milk chocolate ganache. Spread the cream over the first layer and refrigerate the cake for another 1 hour. 8. Repeat the process with the white chocolate ganache. Smooth the cream and refrigerate the cake for 1 hour. 9. Beat the cream for decorating for 4 minutes and cover the cake, leaving the center bare. Slice the strawberries and arrange them in the middle. 10. Mix the Cake Gel packets with the sugar and water, then cook the jelly according to the package instructions, about 3 minutes. Pour it over the strawberries while it is still fluid. 11. Refrigerate the cake for 3 hours, then slice it.

Notes

Don’t shorten the chilling time between layers; still-soft ganache can mix into the next layer as you spread it. For decorating, choose firm strawberries that will hold their shape under the jelly; if they’re wet after washing, dry them well. Sponge baked in a rectangular pan will be thinner than a round one, so check it earlier. Serve small slices with black tea. You can add strawberry or sour cherry purée to the white cream, or place sliced fruit between the layers; you can leave off the jelly on top. The cake contains eggs and dairy; keep it covered in the fridge and eat it within 3 days.