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Strawberry and White Chocolate Cream Cake

Ingredients
    For the Sponge Cake:
  • 5 eggs
  • 150 g sugar
  • 180 g flour
    • For the Strawberry Jelly:
  • 250 g frozen strawberries
  • 90 g sugar
    • For the Cream:
  • 250 g white chocolate
  • 250 g mascarpone cheese
  • 1 tsp gelatin powder
    • For the Syrup (for soaking the cake):
  • Water
  • Sugar
  • Vanilla essence
    • For Decoration:
  • 500 g whipped cream
  • 100 g sugar
  • Chocolate flakes (optional)
Instructions
  1. 1
    Prepare the Sponge Cake:
      • In a bowl, crack 5 eggs and add 150g sugar.
      • Mix on high speed for 10 minutes or until the mixture triples in volume.
      • Gently sift and add 180g flour, incorporating it from the bottom up in circular motions.
      • Pour the batter into a 20cm round cake pan and bake at 165°C (330°F) for about 45 minutes or until a toothpick comes out clean.
  2. 2
    Prepare the Strawberry Jelly:
      • In a pot, add 250g frozen strawberries and 90g sugar.
      • Once the mixture starts boiling, simmer for 2-3 minutes until the liquid reduces slightly.
      • Blend the strawberry mixture until smooth and set aside to cool.
  3. 3
    Prepare the Cream:
      • Melt the white chocolate and add it to the mascarpone cheese and mix for a few seconds. Be careful not to overmix to prevent the cream from separating.
      • Divide the cream into four portions.
      • Assemble the Cake:
      • Once the sponge cake has cooled, slice off the top and set it aside for later use.
      • Cut the cake into 4 even layers.
      • For soaking the cake, prepare a simple syrup using water, sugar, and vanilla essence.
      • Place the first layer of cake on a plate, soak it with syrup, and spread a portion of cream.
      • Add finely chopped strawberries and a layer of strawberry jelly.
      • Continue assembling with the next layers of cake, cream, strawberries, and jelly, leaving some jelly for decoration at the end.
      • Finish with the last layer of cake, soaking it on both sides.
  4. 4
    Refrigerate:
      • Cover the cake and refrigerate for at least 4 hours, or ideally, overnight.
  5. 5
    Prepare the Final Decoration:
      • Hydrate the gelatin by mixing it with water, then melt it and add it to the cooled jelly.
      • Whip 500g cream with 100g sugar until firm.
      • Decorate the cake with the whipped cream and pour the jelly over the top.
      • For extra decoration, sprinkle chocolate flakes or any desired topping.
  6. 6
    Serve & Enjoy!
    o Your Strawberry and White Chocolate Cream Cake is ready to serve! Enjoy this creamy, fruity delight!
Read it online: https://yummy.expert/recipe/strawberry-and-white-chocolate-cream-cake/