White Chocolate Strawberry Cake: part 1

Easy-peasy white chocolate cake with strawberries | by @bakingwithanastasia

Today, as I promised in this post, I share with you the first part of the series White Chocolate Strawberry Cake: 3 WAY.

Today easy-peasy cake has only 3 simple yet delicious components: fluffy and light genoise sponge, white chocolate mousse that will melt in your mouth, and juicy fresh strawberries. White chocolate pairs so nicely with strawberries and lets both flavors shine equally. You can’t go wrong with this combination!

Probably I’m a little bit too late with posting this recipe for Valentine’s Day. But let me tell you a little secret… It’s never too late for a heart shaped cake, never! This cake is perfect for any other occasion, not only Valentine’s Day. Think about wedding or the first date anniversary, or even a birthday of somebody really special to you. There are so many wonderful occasions to celebrate love!

Actually, this cake was the very first cake that I baked for my husband (my future husband then). We had a long-distance relationship (he lived in Holland and I lived in Russia), and unfortunately I wasn’t able to visit him on his birthday in April. So when he came to visit me in Moscow in May, I organized him a small birthday dinner that included this white chocolate strawberry heart shaped creation. He was impressed:) It’s his favorite cake since then. If I ask him: “What cake would you like me to bake?” There is no doubt that he will answer: “White chocolate with strawberries, of course!” I even have the suspicion that he decided to marry me after the first bite of this cake… Just kidding:) Anyways, if you want to make a wonderful surprise for your loved one, don’t hesitate, this cake is just perfect!

Easy-peasy white chocolate cake with strawberries | by @bakingwithanastasia

Easy-peasy white chocolate cake with strawberries | by @bakingwithanastasia

Special baking equipment:

For this cake you will need a heart-shaped ring like this. Mine is about 9”/ 22,5 cm in diameter and 2,4”/ 6 cm high. If you don’t have a heart-shaped ring and don’t want to buy one, you can also make this cake in a simple round pastry ring 8” D x 2” H (20 cm D x 5 cm H) like this.

Easy-Peasy White Chocolate Cake with Strawberries | by @bakingwithanastasia

 

Genoise Sponge

Ingredients :

150g all-purpose flour
150g sugar
pinch of salt
1tsp vanilla extract or 1 pump of vanilla paste
60g unsalted butter
150g (about 3 large) eggs

Directions:

1. In a heatproof bowl combine eggs and sugar.
2. Prepare a bain marie (hot water bath). Place a bowl with the egg mixture atop the bain marie and whisk until the sugar is dissolved and/or the mixture reaches 45 C (113 F).
3. Remove from the heat and whisk to ribbon consistency.
4. Sift the flour to a separate bowl.
5. Put butter in a small saucepan. Heat gently until the butter is just melted. Set aside and let it slightly cool. In a small bowl combine the melted butter with 3-4 table spoons of the egg mixture.
6. Add the flour and the butter mixture to the egg mixture.
7. Fold carefully with a spatula.
8. Line a baking tray with a baking paper.
9. Spread half of the batter* on the prepared tray.
*Note: Because I don’t have a big oven, I had to repeat step 8-11 twice to get 2 genoise sponge hearts. But if you have a bigger oven, just spread all the batter on the prepared tray.
10. Bake until golden at 180 C (356 F) for 12-15 min. Remove from the oven and let cool completely.
11. Cut a heart shape of desired size (it should be 1-2 cm smaller than your mold ring).
Note: I made a template from a piece of carton using my heart mold ring.
12. Repeat steps 8-11 one more time to get the second heart*.
*Note: If you have a big oven and your baking tray is enough to bake 2 hearts at once, you do not need to repeat step 8-11.
Make ahead tip: Wrap the cooled cake airtight and refrigerate for up to 3 days.

1. In a heatproof bowl combine eggs and sugar.

2. Prepare a bain marie (hot water bath). Place a bowl with the egg mixture atop the bain marie and whisk until the sugar is dissolved and/or the mixture reaches 45 C (113 F). Take off heat and whisk to ribbon consistency.

3. Take off heat and whisk to ribbon consistency.

4. Sift the flour to a separate bowl.

5. Put butter in a small saucepan. Heat over low heat until the butter is just melted. Set aside and let it slightly cool. In a small bowl combine the melted butter with 3-4 table spoons of the egg mixture.

6. Add the flour and the butter mixture to the egg mixture.

7. Fold carefully with a spatula.

8. Line a baking tray with a baking paper. Because I don’t have a big oven, I had to repeat step 8-11 twice to get 2 genoise sponge hearts. But if you have a bigger oven, just spread all the batter on the prepared tray.

9. Spread the half of the batter on the prepared tray.

10. Bake until golden at 180 C (356 F) for 12-15 min. Remove from the oven and let cool completely.

11. Cut a heart shape of desired size (it should be 1-2 cm smaller than your mold. I made a template from a piece of carton using my heart mold ring.)

Repeat steps 8-11 one more time to get the second heart. Note: If you have a big oven and your baking tray is enough to bake 2 hearts at once, you do not need to repeat step 8-11.

Make ahead tip: Wrap the cooled cake airtight and refrigerate for up to 3 days.

White Chocolate Mousse

Ingredients :

200g good quality white chocolate ( I used Callebaut)
400g whipping/ heavy cream (minimum 35%)
250g mascarpone
10g gelatin

Directions:

1. Soak the gelatin sheets in a large volume of cold water.* Let stand for 5-10 minutes.
*Note: If you use gelatin powder, sprinkle all gelatin (10 g) over 60g of cold water.
2. Bring 200g of cream to a boil.
3. Pour the hot cream over the chocolate.
4. Mix well with a spatula. If needed, process with an immersion blender to perfect the texture.
5. If using gelatin sheets drain the gelatin, squeezing out the excess water, and add it to the chocolate mixture.
Note: if you used gelatin powder just add it all to the chocolate mixture.
Mix well with a spatula. If needed, process with an immersion blender to perfect the texture.
6. Lightly whip 200 g of cream* to soft picks (6-7 minutes) and keep in the fridge until needed.
Note: For a better result make sure that cream is cold (keep the cream in the fridge right up until you’re ready to whip it). You can also chill your mixing bowl and beater attachments in the freezer for 10-20 minutes.
7. Fold together mascarpone and the chocolate mixture with a spatula.
8. Add the whipped cream to the chocolate mixture and fold carefully with a spatula. Set aside until ready to use.

1. Soak the gelatin sheets in a large volume of cold water/ If you use gelatin powder, sprinkle all gelatin (10 g) over 60g of cold water. Let stand for 5-10 minutes.

2. Bring 200g of cream to a boil.

3. Pour the hot cream over the chocolate.

4. Mix well with a spatula. If needed, process with an immersion blender to perfect the texture.

5. If using gelatin sheets drain the gelatin, squeezing out the excess water, and add it to the chocolate mixture/ if you used gelatin powder just add it all to the chocolate mixture. Mix well with a spatula. If needed, process with an immersion blender to perfect the texture.

6. Lightly whip 200 g of cream* to soft picks (6-7 minutes) and keep in the fridge until needed. *Note: For a better result make sure that cream is cold (keep the cream in the fridge right up until you're ready to whip it). You can also chill your mixing bowl and beater attachments in the freezer for 10-20 minutes.

7. Fold together mascarpone and the chocolate mixture with a spatula.

8. Add the whipped cream to the chocolate mixture and fold carefully with a spatula. Set aside until ready to use.

Vanilla Syrup
Ingredients :

50g sugar
100ml water
1 pump of vanilla paste or 1/2 of vanilla pod

Directions:

Put all the ingredients in a small sauce pan. Heat gently until the sugar dissolves, then boil rapidly for three minutes. Remove from the heat and set aside to cool completely.

Assembly and Finishing

1. Wash and hull about 11 big strawberries (you will need more if they are small). Cut them in 2 pieces.
Note: make sure that strawberries are all the same height.
2. Line a baking tray or a cutting board with parchment paper or silicone mat. Place the mold on top of it. Place a strip of acetate plastic around the inside of the mold. Or line the sides with cling film or parchment lined foil.
Note: I prefer to use an acetate plastic like this, it will give the cake nice, clean, and crisp sides. You can also use cling film or foil, but you risk to get wrinkled sides. Your choice:)
3. Place the cut sides of the strawberries against the plastic on the inside of the mold. The strawberry halves should be really close to each other, without any space in between.
4. Place one layer of the sponge cake in the bottom of the mold between the strawberries.
5. Liberally brush the sponge with the syrup.
6. Wash, hull, and slice 2-3 strawberries.
7. Place half of the strawberries’ slices on top of the sponge.
8. Pour about 1/2 of the white chocolate mousse on top.
Note: If at any point you will notice that the mousse is getting too thick, gently heat it over a bain marie (hot water bath). It will be easier to spread the mousse evenly if it has a running consistency.
9. Place the second layer of the sponge cake in the middle of the mold on top of the mousse.
10. Liberally brush the sponge with the syrup.
11. Place the rest of the strawberries’ slices on top of the sponge.
12. Pour the rest of the white chocolate mousse on top. Put the cake together with the baking tray/ cutting board in the fridge to set.
Note: Refrigerate at least 4 hours. I usually make the cake a day before serving and keep it in a fridge for 18-24 hours.
13. After 4 hours (or next day) take the cake from the fridge and gently remove the mold.
14. Very carefully remove the acetate or cling film/ foil.
Note: Don’t worry if you will see some traces of the mousse on top of the strawberries, they can be easily removed.
15. Place the cake onto a serving plate, if needed gently remove traces of the mousse from strawberries.
Note: The cake can be served like this or you can decorate it with reserved strawberries.

1. Wash and hull about 11 big strawberries (you will need more if they are small). Cut them in 2 pieces. Note: make sure that strawberries are all the same height.

2. Line a baking tray or a cutting board with parchment paper or silicone mat. Place the mold on top of it. Place a strip of acetate plastic around the inside of the mold. Or line the sides with cling film or parchment lined foil. Note: I prefer to use an acetate plastic like this, it will give the cake nice, clean, and crisp sides. You can also use cling film or foil, but you risk to get wrinkled sides. Your choice:)

3. Place the cut sides of the strawberries against the plastic on the inside of the mold. The strawberry halves should be really close to each other, without any space in between.

4. Place one layer of the sponge cake in the bottom of the mold between the strawberries.

5. Liberally brush the sponge with the syrup.

6. Wash, hull, and slice 2-3 strawberries.

7. Place half of the strawberries' slices on top of the sponge.

8. Pour about 1/2 of the white chocolate mousse on top. Note: If at any point you will notice that the mousse is getting too thick, gently heat it over a bain marie (hot water bath). It will be easier to spread the mousse evenly if it has a running consistency.

9. Place the second layer of the sponge cake in the middle of the mold on top of the mousse.

10. Liberally brush the sponge with the syrup.

11. Place the rest of the strawberries' slices on top of the sponge.

12. Pour the rest of the white chocolate mousse on top. Put the cake together with the baking tray/ cutting board in the fridge to set. Note: Refrigerate at least 4 hours. I usually make the cake a day before serving and keep it in a fridge for 18-24 hours.

13. After 4 hours (or next day) take the cake from the fridge and gently remove the mold.

14. Very carefully remove the acetate or cling film/ foil. Note: Don't worry if you will see some traces of the mousse on top of the strawberries, they can be easily removed.

15. Place the cake onto a serving plate, if needed gently remove traces of the mousse from strawberries. Note: The cake can be served like this or you can decorate it with reserved strawberries.

Tips:
  • You can keep the cake in the fridge for a couple of days.
  • I recommend to take the cake out of the fridge 30 minutes before serving. In this case the texture will be creamier.

Easy-peasy white chocolate cake with strawberries | by @bakingwithanastasia

P.S. If you will bake this cake, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and Facebook and use the hashtag #bakingwithanastasia! I would love to see your creations!

 

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White Chocolate Strawberry Cake | step by step recipe by @bakingwithanastasia
White Chocolate Strawberry Cake | step by step recipe by @bakingwithanastasia

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White Chocolate Strawberry Cake | step by step recipe by @bakingwithanastasia

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White Chocolate Strawberry Cake | step by step recipe by @bakingwithanastasia

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5 Comment

  1. […] first post will be an Easy-Peasy White Chocolate Cake with Strawberries (you can see the scheme of this cake bellow). This cake has only 3 simple […]

  2. This cake is beautiful and the amount of detail you have gone into is amazing! Well done on such a fabulous cake.

    1. Thank you so much Angela! So happy that you like it:)

  3. This cake looks so adorable, Anastasia! It must be so delicious as it looks!

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