Strawberry cake

White Chocolate and Strawberry Cake: A Romantic Delight

Welcome to the world of sweet delights! Today we will prepare a refined cake, perfect for celebrating the special moments in your life. This white chocolate and strawberry cake is not just a dessert, but a declaration of love, ideal for celebrating two years of love or any other special occasion. With a soft sponge, a fine cream, and a delicious strawberry syrup, this cake will win the hearts of everyone.

Total time: 1 hour 20 minutes
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 8

Ingredients

For the sponge:
- 4 eggs
- 50 g white chocolate
- 5 tablespoons of sugar
- ½ packet of baking powder for sweets
- 6 tablespoons of flour

For the cream:
- 500 ml of whipped cream
- 200 g white chocolate
- 350 g fresh strawberries
- 3 tablespoons of sugar

For the syrup:
- 50 ml water
- 2 tablespoons of sugar

Preparation

1. Melting the chocolate: Start with the white chocolate, which we will melt in a double boiler. Place 200 g of white chocolate in a heatproof bowl and add 200 ml of whipped cream. Place the bowl over a pot of boiling water, ensuring the bottom of the bowl does not touch the water. Stir gently until the chocolate is completely melted and homogenized. Then, let the mixture cool.

2. Preparing the sponge: Separate the eggs into two large bowls. In one, beat the egg yolks with part of the sugar (about 3 tablespoons) until creamy. Add the melted chocolate and mix well. In the other bowl, beat the egg whites with the remaining sugar until you achieve a firm foam. Gradually add the yolk mixture to the egg whites, gently folding with a spatula to avoid losing air from the mixture.

3. Adding the dry ingredients: Sift the flour and baking powder over the egg mixture and gently mix until combined. Pour the obtained mixture into a baking tray lined with parchment paper (the ideal size is 20x30 cm) and bake in a preheated oven at 180°C for 25-30 minutes, or until it passes the toothpick test. Let the sponge cool in the tray, then transfer it to a cooling rack.

4. Preparing the cream: Wash the strawberries and cut them into small cubes. Place them in a strainer, sprinkle 3 tablespoons of sugar over them, and let them drain for about 15 minutes. Meanwhile, whip the remaining whipped cream (350 ml) until it doubles in volume. Add the remaining melted and cooled white chocolate, mixing constantly. Finally, add the chopped strawberries, gently folding them in.

5. Preparing the syrup: In a small pot, add the drained syrup from the strawberries, 50 ml of water, and 2 tablespoons of sugar. Simmer on low heat until the syrup thickens slightly, about 5-7 minutes. Let it cool.

6. Assembling the cake: Cut the sponge into three equal parts. Place the first layer on a platter, drizzle with some syrup, then add ½ of the strawberry cream. Add the second layer, repeat the syrup and strawberry cream process, then place the last layer. Finally, drizzle the last sponge with syrup and decorate the cake with the remaining whipped cream.

7. Serving: Let the cake cool in the refrigerator for at least 2 hours before serving. This will help the flavors blend perfectly. Garnish with whole strawberries and, if desired, a drizzle of melted chocolate for a stunning visual effect.

Tips and tricks

- Ensure that all ingredients are at room temperature for better homogenization.
- You can replace the strawberries with other seasonal fruits, such as blackberries or raspberries, for a different variant.
- If you want a less sweet cake, reduce the amount of sugar in the creams.
- The cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce for an extra freshness.

Nutritional benefits

This white chocolate and strawberry cake offers a combination of vitamins from the fruit, healthy fats from the white chocolate, and proteins from the eggs, making it a healthier choice than many other desserts. With an estimated caloric intake of 350 calories per serving (depending on portioning), it is an excellent option for a special occasion.

Frequently asked questions

1. Can I use other types of chocolate?
Yes, you can experiment with dark or milk chocolate, but keep in mind that these will change the final taste of the cake.

2. How long can the cake be stored?
The cake can be stored in the refrigerator for 3-4 days, but it is best consumed fresh to maintain the texture of the sponges.

3. How can I make the cake easier?
For a quicker version, you can use a store-bought sponge cake and focus only on preparing the cream and syrup.

This white chocolate and strawberry cake is more than just a dessert; it is an unforgettable experience, full of flavor and love. Whether you are celebrating an anniversary or simply want to treat yourself, we hope this recipe brings smiles to the faces of your loved ones. Cook with love and inspiration, and remember: each slice of cake is a piece of your heart!