Summer Berry Cake with White Chocolate
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes + 1 hour
🥕 Ingredients
11
🍽️ Servings
12
Description
Summer Berry Cake with White Chocolate
Ingredients
- Chicken Egg - 5 pieces
- Wheat Flour - 3.5 oz
- Sugar - 7.1 oz
- Gingerbread-flavored syrup - 3 fl oz
- Strawberry - 7.1 oz
- Raspberry leaves - 7.1 oz
- White Chocolate - 7.1 oz
- 10% cream - 17 fl oz
- Salt - ½ teaspoon
- Vanilla extract - 1 teaspoon
- Powdered Sugar - 7.1 oz
Step by Step guide
Step 1
First, we make the sponge cake. I use a 24 cm springform pan.
Step 2
Sift the flour and add salt. Mix thoroughly.
Step 3
Separate the egg whites from the yolks. Whisk the yolks with sugar and add vanilla paste (optional). Whisk the egg whites separately. Gently fold the mixtures together with a wooden spoon, adding the dry ingredients (flour) gradually.
Step 4
Grease the sponge cake pan with butter. Place the sponge cake in a preheated oven at 356°F for 30 minutes. Let the finished sponge cool on a rack.
Step 5
Make a simple syrup from water and sugar — heat the water, dissolve the sugar in it, and boil for a few minutes (1/3 cup of water and sugar each). Cool down, and add alcohol if desired.
Step 6
Set aside a handful of berries for decoration. Lightly mash the remaining berries.
Step 7
Whip the cream until it increases in volume. For those who like sweet cream, powdered sugar can be added.
Step 8
Cut the sponge cake (into 2 or 3 layers) and soak it with syrup.
Step 9
Spread a third of the whipped cream and berries on the first layer and sprinkle with a third of the berries. Layer all the components, finishing with a layer of sponge cake.
Step 10
The cake can be placed in the refrigerator for a while.
Step 11
Next, prepare the ganache from white chocolate.
Step 12
Melt 200 g of white chocolate in a water bath. Heat 100 ml of cream in a heavy-bottomed saucepan until bubbles appear at the edges. Remove from heat, add to the chocolate, and mix. Pour into another container and refrigerate for 15 minutes.
Step 13
Add 100 ml of cream to the cooled chocolate mixture and whip with a mixer until the ganache thickens. Attention! Ganache can be over-whipped and will separate.
Step 14
Spread the ganache over the cake. Decorate with berries. Refrigerate for an hour.
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