White chocolate and strawberry cake

White Chocolate and Strawberry Cake: A Sweet Delicacy for Special Moments

If you're looking for a quick and elegant dessert, the white chocolate and strawberry cake is the perfect choice. This cake is not only an explosion of flavors but also a true visual delight, ideal for any special occasion. Whether you're celebrating the completion of a course, an anniversary, or simply want to treat yourself, this cake is sure to impress.

Total preparation time: 3 hours
Preparation time: 1 hour
Baking time: 25 minutes
Number of servings: 12

The ingredients needed for this cake are simple, but each plays an essential role in creating this delight. Here’s what you need:

For the sponge:
- 6 eggs (ideally at room temperature for better mixing)
- 200 g sugar (preferably fine sugar for quicker dissolving)
- 130 ml warm water (to help activate the ingredients)
- 5 tablespoons cocoa powder (make sure it's of good quality for an intense flavor)
- 150 g flour (use white flour, type 000, for a finer texture)
- 1 teaspoon baking powder (about 10 g)
- 1 pinch of salt (to balance the sweetness)

For the chocolate cream:
- 200 g white chocolate (choose chocolate with a high cocoa content for a more complex taste)
- 550 ml heavy cream (make sure it's at least 30% fat)
- 2 packets of gelatin (about 14 g)
- 100 ml cold water (to hydrate the gelatin)

For the strawberry cream:
- 450 g strawberries (fresh and ripe for an intense flavor)
- 350 ml heavy cream
- 2 tablespoons powdered sugar (to sweeten the whipped cream)
- 1 packet of gelatin (about 7 g)
- 5 tablespoons cold water (to hydrate the gelatin)

The History of White Chocolate and Strawberry Cake

Cakes have been a part of the culinary culture of many civilizations throughout history, but the combination of white chocolate and strawberries has gained popularity in recent decades due to the contrast between the fine sweetness of the chocolate and the freshness of the strawberries. This recipe has become a favorite among sweet lovers, bringing a touch of elegance and refinement to any celebration.

Preparing the Sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that no traces of yolk remain in the whites, as this will prevent them from whipping well.

2. Preparing the mixture: In a large bowl, beat the yolks with the warm water until frothy. Gradually add the sugar and continue mixing until you achieve a smooth, light-colored cream.

3. Mixing the dry ingredients: In another bowl, combine the flour with the baking powder and cocoa powder. Sifting these will help avoid lumps in the batter.

4. Incorporating the ingredients: Add the flour mixture to the yolk mixture, gently folding with a spatula to avoid losing air in the mixture.

5. Beating the egg whites: Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the yolk mixture, using up-and-down motions to maintain the air.

6. Baking the sponge: Pour the batter into a 26 cm round cake pan lined with parchment paper. Bake at 180°C for 20-25 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the sponge from the pan and let it cool on a wire rack.

7. Cutting the sponges: After it has completely cooled, cut the sponge into three equal layers.

Preparing the Chocolate Cream

1. Melting the chocolate: Break the white chocolate into small pieces and place it in a heatproof bowl. Add 200 ml of heavy cream and melt the mixture over a bain-marie, stirring constantly until smooth.

2. Hydrating the gelatin: Soak the gelatin in 100 ml of cold water for 5 minutes, then melt it over low heat, being careful not to boil.

3. Incorporating the gelatin: Gradually add the melted gelatin to the melted white chocolate, stirring constantly.

4. Preparing the whipped cream: In another bowl, beat the remaining heavy cream (350 ml) until stiff. Fold the whipped cream into the white chocolate mixture, using gentle motions to maintain air in the cream.

Assembling the Cake

1. First layer: Place the first sponge layer on a serving platter and set a cake ring around it. Pour half of the chocolate cream and spread it evenly.

2. Second layer: Place the second sponge layer on top of the chocolate cream and refrigerate the cake for about 30 minutes while you prepare the strawberry cream.

Preparing the Strawberry Cream

1. Preparing the strawberries: Wash the strawberries and cut them into small pieces. Keep a few for final decoration.

2. Beating the whipped cream: In a bowl, mix the heavy cream with the powdered sugar until stiff.

3. Hydrating the gelatin: Soak the gelatin in cold water for 5 minutes, then melt it.

4. Mixing the strawberries: Add a little whipped cream to the melted gelatin to cool it, then add the gelatin mixture to the whipped cream. Finally, add the chopped strawberries and gently mix.

5. Finishing the cake: Pour the strawberry cream over the second sponge layer and cover with the last sponge layer. Refrigerate the cake for at least 2 hours to set.

Decorating and Serving

Once the cake has set, remove the cake ring. You can cover it with marshmallow fondant for an elegant look, but a simple option would be to decorate it with whipped cream and sliced strawberries.

Tips and Variations

- If you want a touch of freshness, you can add a little lemon juice to the strawberry cream.
- Instead of marshmallow fondant, you can use melted chocolate or chocolate glaze to create a delicious contrast.
- The cake pairs excellently with a sweet white wine or a fruit tea.

Nutritional Information (per serving)

- Calories: approximately 350 kcal
- Fat: 25 g
- Carbohydrates: 30 g
- Protein: 5 g

In conclusion, the white chocolate and strawberry cake is a simple recipe but with a remarkable visual and taste impact. Whether you prepare it for a special occasion or simply to indulge yourself, this dessert will surely become a family and friends' favorite. Don't forget to serve it with a refreshing drink or a cup of aromatic coffee for a complete culinary experience. Enjoy!