INGREDIENTS
- For a hoop or silicone mould of twenty-two diameter.
- For the cake base:
- – 2 eggs (120 g).
- – 120 g white sugar.
- – 100 g butter at room temperature.
- -Zest of 1 lemon.
- – 50 ml lemon juice.
- – 100 g harina leudante.
- Strawberry gelato:
- – 300 g clear strawberries.
- – 60 g pitted cherries.
- – 100 g sugar.
- – 2 g agar agar + 20 cc lemon juice.
- Creamy white chocolate:
- – 400 g white couverture chocolate.
- – 400 g milk cream.
- – 100 cc milk.
- – 6 g unflavored gelatin + 24 cc water.
white chocolate, lemon and strawberry cake
PROCEDURE:
For the cake base:
1. With a whisk, combine sugar, butter and zest, combine the eggs properly and at last add flour or lemon juice.
2. In a hoop with aluminum on the bottom or an 18 cm pan, place the dough and prepare dinner in an oven at 160ºC for 20 minutes.
3. Reserve.
Strawberry gelato:
1. Prepare dinner the chopped strawberries with the sugar, the hydrated agar with the lemon and boil for five minutes.
2. Mildew right into a 16 diameter ring and place within the freezer till it gels.
Creamy white chocolate:
1. Boil the heavy cream with the milk, pour sizzling over the chopped chocolate and blend properly. Add the gelatin hydrated with water and activated, add to the earlier combination.
2. Assembled: Within the 22-size mould that you simply talked about, first place the cooked cake, on prime of it the gelled one, and at last pour all of the creamy white choco, let it prepare dinner for 12 hours, unmold and adorn with a quenelle of chantilly cream, strawberries and cherries.
