When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. If the ganache hardened too much heat it a bit over bain-marie to get to a pouring consistency. Use a spoon and start making drips around the edges. Place chocolate and cream in heatproof bowl and place over a pan with simmering water. The cake needs to be chilled before adding the chocolate ganache drippings. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 30 minutes. Spread evenly with another third of frosting.
Spread evenly with about a third of frosting. Place one cake layer on your serving plate. Gently fold the whipped cream into the white chocolate and cream cheese mixture.Īssemble the cake: Cut the tops of the cakes to create flat surfaces. In another bowl mix whipping cream until stiff peaks form. Mix in strawberry jam and red food coloring. Add powdered sugar and melted chocolate and mix to combine. In a large bowl mix cream cheese until smooth. Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Prepare the white chocolate strawberry frosting. Simmer for about 15 minutes or until thickens and remove from heat. Place strawberries and sugar into a small saucepan and and bring to a boil while stirring constantly. Remove the cakes from the pan and let them cool completely. Let pans cool on a cooling rack for 10 minutes. Pour the batter evenly into the prepared pans.īake for about 25-30 minutes until a toothpick inserted into the center comes out clean. Gradually mix in flour mixture and in the end add fresh strawberry puree and red food coloring. Add eggs one at a time and mix until well incorporated.Īdd sour cream and vanilla extract and mix to combine. In a large bowl add butter with sugar and mix for few minutes until creamy. In a medium bowl whisk together the flour, baking powder and salt. Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
Enjoy!ģ/4 cup (170g) unsalted butter, room temperatureħ oz (200g) fresh or frozen strawberries, cut into quartersĥ.5 oz (150g) white chocolate, small piecesġ0 oz (300g) cream cheese, room temperatureġ 1/4 cup (300g) whipping cream (35% fat), chilledĦ-7 tsp (6g) freeze-dried strawberries, finely ground I think it looks quite amazing and is a great way to decorate your Easter cake. The cake is topped with a chocolate nest which is made using chocolate and vermicelli noodles.
It is one of the best strawberry cakes I’ve made, it’s quite easy to prepare and is perfect for celebrating spring and Easter holiday. I have always loved making recipes from scratch and this Strawberry Cake makes no difference - strawberry layer cake with white chocolate strawberry frosting, topped with chocolate ganache and decorated in Easter spirit.
0 kommentar(er)
