Strawberry Cake with White Chocolate Cream

The taste of white chocolate will perfectly complement the strawberries on a sponge cake base.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 20 g Butter, unsalted

  • 100 g Marmalade, orange

  • 500 g Strawberries

biskvit

  • 200 g Butter, unsalted

  • 230 g Powdered sugar

  • 4 pieces Egg, fresh

  • 200 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

krema

  • 2.5 dl Sweet cream

  • 100 g chocolate, dark

Steps

  1. Grease the cake pan with butter. Preheat the oven to 180 °C. Mix and sift the flour and baking powder into a bowl. In another bowl, use an electric mixer to cream the butter with powdered sugar until fluffy. Crack the eggs into a cup and whisk them well. Gradually add them to the butter mixture while mixing slowly. Then slowly mix in the sifted flour and baking powder. Pour the prepared batter into the greased pan and gently shake it to evenly distribute the mixture.

  2. Place the pan in the preheated oven and bake the sponge cake for 30 minutes. When the cake turns golden brown, remove it from the oven and let it cool slightly. Then remove it from the pan and let it cool completely on a wire rack. While the cake is cooling, wash and clean the strawberries.

  3. Take the cooled chocolate mixture out of the refrigerator and whip it into a firm cream using an electric mixer.

  4. Place the cooled sponge cake on a serving plate, spread marmalade on top, then spread the white chocolate cream over it, and arrange the strawberries on top with the tips facing upwards. Slice the cake and serve.

Nutrition Information (Per 100g)

  • Calories: 372.5 kcal
  • Fat: 19.66 g
    • Saturated Fat: 11.62 g
  • Carbohydrates: 43.19 g
    • Sugars: 27.4 g
  • Protein: 5.13 g
  • Fiber: 0.39 g

Advice

Take the butter out of the refrigerator about one hour before use to soften it. Whipping the cream will take a bit longer due to the added chocolate. It is recommended to leave the cream with chocolate in the refrigerator overnight and whip it the next day. Instead of white chocolate, you can also use dark chocolate, but the cream will then be dark.