Summertime Strawberry Cake with White Chocolate Chantilly

Posted on July 11, 2011

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I am so glad I made this cake and I was very pleased with how it turned out. The
cake was spongy and lemon flavored and had strawberry syrup soaked in. The
chantilly was very light and fluffy. It had a very nice taste and the chocolate
was not too overpowering, since I’m not a huge chocolate fan.

The person I gave
this cake to said it was, “the best cake” she’s ever had in her life. Her
husband said the same thing. Maybe they were just being nice? Or, maybe it
really was. I like how the strawberries are on top of the chantilly, instead of
in the cake. It really gives it a nice texture and you’re really aware of
exactly how many strawberries are in the cake, instead of them getting lost in
the batter.

I followed the recipe except for the
Porto Wine. I didn’t have any and didn’t feel like buying any, but I’m sure it
would be a nice addition. Original recipe from Delicious
Wordflux
.
Strawberry syrup:

Cut and wash 1 lb. of
strawberries.

Add sugar (1/2 cup) (and porto wine(1/4 cup) if you have
it) and stir gently until well incorporated.

Set in the fridge for thirty
minutes to an hour.

For the cake:
Zest of one
lemon

Juice of 1/2 lemon

1 3/4 unbleached all purpose
flour

1 tsp. baking powder

1/2 tsp. baking soda

pinch of
salt

3 Tbsp. whole milk (I used 2% and it worked fine)

1 cup
sugar

4 large eggs

Preheat oven to 350 degrees. Spray two 9 inch
baking pans with non-stick cooking spray and flour (don’t skip the flour).

In a large bowl, combine flour, baking poweder, baking soda, and salt.
Set aside.

In another bowl blend sugar and lemon zest. Add eggs in one at
a time. Contiune beating on medium speed with an electric mixer for about three
minutes, when it becomes pale yellow. You’ll know.

Add dry ingredients
and slowly incorporate olive oil. Mix well.

Divide batter between both
pans evenly and cook for 20 minutes. Let cool completely before adding
chantilly.

White Chocolate Chantilly:

12 oz. white
chocolate

2 1/2 cups heavy whipping cream

1 tbsp.
sugar

Place a bowl in the freezer for 10 minutes (this is what you’ll use
to mix everything thing).

Melt white chocolate in microwave for 30 second
intervals for a minute and a half. Stir with a whisk or a fork to make smooth.
Let sit until lukewarm in temperature.

Remove bowl from freezer and whisk
(using and electric mixer) heavy whipping cream until small peaks form. For
about 2-3 minutes. Add a tablespoon or so of heavy whipping cream to white
chocolate. Then, add the rest of the white chocolate to the heavy whipping cream
mixture. Beat until well incorporated.

Assembly:

Place
first half of the cake on cake stand (or wherever you plan on storing it). Use a
fork to make holes in the top of the cake, and pour half of the strawberry syrup
on the cake. Add a layer of chantilly, some cut up strawberries, and another
layer of chantilly. Add the second half of the cake, make holes with fork, add
layer of chantilly, strawberries, chantilly, and the last layer of strawberries.
I decided to pick the prettiest strawberries for the top of the cake, and the
ones that were a little bit thicker.

Refrigerate in dome container.

Serving: 10-12

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Posted in: Dessert