INGREDIENTS
- Grate 1 20 cm cake.
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 items.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- -Zest of 1 lemon.
- Chocolate cream:
- – Whites 100 g.
- – Sugar 175 g.
- – Butter 260 g.
- – Chocolate blanco 120 g.
- Syrup:
- – Sugar 100 g.
- – Water 200 cc.
- For meeting:
- – Strawberries 600 g.
- – Frequent sugar 40 g.
- – Drops of lemon juice.
- – Raspberry jam 200 g.
- – Strawberry taste essence.
White chocolate and strawberry cake with moist sponge cake and syrup
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Preserve at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encircling flour. Taste with vanilla and lemon zest.
3. Separate a small a part of the shake, add the milk, as soon as included add it to the remainder of the preparation.
4. Pour onto a plate with the bottom coated with silicone paper or into 3 18 cm waists.
5. Cook dinner in a preheated oven at 170° C, roughly 10 minutes.
6. Take away from the oven, let cool.
Syrup:
1. Carry the water, sugar and citrus peel to a boil for one minute.
2. Combine with the juice from the strawberry maceration.
White choco cream:
1. Make a Swiss meringue with the egg whites and sugar at 55 levels.
2. Beat the butter till white.
3. Soften the white chocolate and let it cool. Mix the three parts and beat till you obtain a clean and glossy cream.
4. To assemble, intersperse sponge truffles soaked in syrup with cream, and make a swirl of jam in every layer and strawberries (take away the juice). Embellish with piping as desired and end with strawberries.
Word: 20 minutes earlier than assembling the cake, macerate the 600 g of recent strawberries in quarters with the 40 g of sugar and the lemon drops. Taste with Strawberry essence.
