Recipes - White Chocolate Cake with Strawberries Cream Recipe

Ingredients

120 g of sponge mix

2 eggs

30 ml of milk

½ tsp vanilla essence

30g butter (melted)

150 g of white chocolate (melted)

200 g of fresh cream (whipped)

1 tbsp crème de cacao

45 g of strawberry jam

30 g of fresh cream

½ tsp of strawberry emulco

18 sponge fingers

grated white chocolate curls

almonds

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
Turn to low speed, mix in essence and fold in melted butter until well blended.
Spread batter into prepared tin and bake for 20 minutes. Remove from oven and cool completely. Split into 2 layers.
To make chocolate cream, stir well of melted white chocolate with whipped cream. Add in crème de cacao, mix well.
To make strawberry cream, mix all ingredients until blended.
Arrange sponge fingers into cake tin. Base with a slice of sponge cake. Spread half of chocolate cream and half of strawberry cream.
Cover with another slice of sponge cake. Spread the remaining of chocolate cream and strawberry cream. Refrigerate for a while.
Remove cake, decorate with white chocolate curls and almonds.

	White Chocolate Cake with Strawberries Cream Recipe

	Ingredients Sponge Cake 120 g of sponge mix 2 eggs 30 ml of milk ½ tsp vanilla essence 30g butter (melted) Chocolate cream 150 g of white chocolate (melted) 200 g of fresh cream (whipped) 1 tbsp crème de cacao Strawberry cream 45 g of strawberry jam 30 g of fresh cream ½ tsp of strawberry emulco Decoration 18 sponge fingers grated white chocolate curls almonds Preparation To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in essence and fold in melted butter until well blended. Spread batter into prepared tin and bake for 20 minutes. Remove from oven and cool completely. Split into 2 layers. To make chocolate cream, stir well of melted white chocolate with whipped cream. Add in crème de cacao, mix well. To make strawberry cream, mix all ingredients until blended. Arrange sponge fingers into cake tin. Base with a slice of sponge cake. Spread half of chocolate cream and half of strawberry cream. Cover with another slice of sponge cake. Spread the remaining of chocolate cream and strawberry cream. Refrigerate for a while. Remove cake, decorate with white chocolate curls and almonds.

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