← All recipes

🍰 Strawberry cake with white chocolate

493 kcal · 30 min · 4 servings

Strawberry cake with white chocolate Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Whisk the eggs with the sugar, a pinch of salt, and one teaspoon of vanilla extract for 10 to 15 minutes until white and creamy.
  3. 3. Mix the flour with the cocoa powder, sift the mixture, and gently fold it into the egg-sugar batter.
  4. 4. Fill the batter into four baking rings, each with a diameter of 20 centimeters, and smooth the surface.
  5. 5. Bake the sponge cake layers in the preheated oven at 180 degrees for 18 to 20 minutes.
  6. 6. Put 300 grams of strawberries and the lemon juice in a pot, mash the fruit, and cook the mixture until it becomes thick.
  7. 7. Roughly chop 100 grams of white chocolate.
  8. 8. Remove the strawberry puree from the heat and stir in the chopped white chocolate until it has completely melted.
  9. 9. Pour the chocolate mixture onto a plate to cool down quickly.
  10. 10. Whisk the mascarpone with one teaspoon of vanilla extract and powdered sugar until creamy.
  11. 11. Mix the cooled strawberry-chocolate mixture with the mascarpone cream.
  12. 12. Fold the fine strawberry cubes into the cream.
  13. 13. Carefully remove the cooled sponge cake layers from the rings.
  14. 14. Place the first sponge cake layer on a cake plate or cake turntable.
  15. 15. Fill the strawberry cream into a piping bag fitted with a large star nozzle.
  16. 16. Pipe a layer of cream onto the first sponge cake layer and smooth it out.
  17. 17. Pipe a border of cream around the cake and fill the center with one-third of the strawberry cubes.
  18. 18. Place the second sponge cake layer on top and repeat the filling process with cream and strawberries.
  19. 19. Place the final sponge cake layer on top, ensuring the bottom side faces up to create a smooth surface.
  20. 20. Remove the cake ring and thinly coat the outside and top of the cake with the remaining cream.
  21. 21. Ensure that the sponge cake layers remain partially visible at the edges (semi-naked effect).
  22. 22. Halve the remaining fresh strawberries.
  23. 23. Pipe dollops of cream onto the cake.
  24. 24. Decorate the cake with the halved strawberries and shaved white chocolate.
  25. 25. Place the finished cake in the refrigerator until serving.

Nutrition per serving