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🍰 Tarta de fresas con chocolate blanco

493 kcal · 30 min · 4 raciones

Tarta de fresas con chocolate blanco Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees top and bottom heat.
  2. 2. Whip 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, sift the mixture and gently fold it into the egg-sugar mass.
  4. 4. Fill the dough into four baking rings with a diameter of 20 centimeters each and smooth the surface.
  5. 5. Bake the sponge bases 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 mass until it is thick.
  7. 7. Coarsely chop 100 grams of white chocolate.
  8. 8. Take the strawberry puree off the heat and stir in the chopped white chocolate until it is completely melted.
  9. 9. Pour the chocolate mass onto a plate so that it cools down quickly.
  10. 10. Mix the mascarpone with one teaspoon of vanilla extract and icing sugar until creamy.
  11. 11. Mix the cooled strawberry-chocolate mass with the mascarpone cream.
  12. 12. Fold the fine strawberry cubes into the cream.
  13. 13. Carefully release the cooled sponge bases from the rings.
  14. 14. Place the first sponge base on a cake plate or cake lifter.
  15. 15. Fill the strawberry cream into a piping bag with a large star tip.
  16. 16. Pipe a layer of cream onto the first sponge base and smooth it.
  17. 17. Pipe a border of cream onto the cake and fill the center with one third of the strawberry cubes.
  18. 18. Place the second sponge base on top and repeat the filling with cream and strawberries.
  19. 19. Place the last sponge base on top, with the bottom side facing up to get 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. Make sure that the sponge bases remain partially visible at the edges (Semi-Naked effect).
  22. 22. Halve the remaining fresh strawberries.
  23. 23. Pipe dots with the remaining cream onto the cake.
  24. 24. Decorate the cake with the halved strawberries and grated white chocolate.
  25. 25. Place the finished cake in the refrigerator until serving.

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