Today I prepared a delicately flavored cake suitable for a birthday or a family event: the WHITE STRAWBERRY CAKE with fabulous white cream and a delightful spiral insert with strawberry puree slowly thickened over moderate heat.
The cake is soft, a Sunday dessert, it presents well and was highly appreciated by my guests during the Easter lunch!
I decided to use only strawberries as fruit but we can add a mix of red fruits like raspberries, blackberries, and wild strawberries; I like to taste the fruit, so I don’t sieve it to make it smooth and more homogeneous, but nothing prevents you from doing it, of course!
WHITE STRAWBERRY CAKE
The ASI kitchen
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 120 g sugar
- 120 g all-purpose flour
- 10.5 oz cream cheese (Philadelphia, Exquisa or similar)
- 8.8 oz mascarpone
- 180 g sugar
- 1 cup heavy whipping cream
- 16 oz strawberries (already cleaned)
- 150 g sugar
- 4 g gelatin sheets
- 1 tsp lemon juice
- to taste glitter sugar (silver balls)
Tools
Steps
1) Crack the eggs into a bowl or the bowl of a stand mixer
2) Add the sugar and start beating with the whisk until the mixture more than doubles in volume and becomes pale and frothy
3) Gradually add the sifted flour gently folding it in with movements from bottom to top and collecting the flour that has fallen to the bottom of the bowl
4) Pour the sponge cake batter into a 9-inch cake pan and bake in a preheated oven at 350°F for about 25 minutes or according to your oven’s characteristics.
1) In a cup with cold water, place the gelatin sheets to soften
2) Chop the wash and pat dry strawberries into coarse pieces and place them in a pan
2) Add the sugar and let the fruit slowly soften over moderate heat
3) Add the lemon juice and use an immersion blender to turn the mixture into a smooth puree
4) Put back on moderate heat, and when the puree is hot, add the softened and well-wrung gelatin
5) Stir and let dissolve completely, then set everything aside.
1) In a bowl or stand mixer, combine the cream cheese, mascarpone, and sugar starting to operate the whisks at low speed
2) Then slowly add the liquid heavy cream, whipping the fabulous and truly exquisite white cream!
1) Cut the sponge cake to have 3 even layers. I confess I always try, but I’m not super precise 🤔
2) I chose not to soak the cake, and honestly, after tasting the strawberry cake with fabulous white cream… I did the right thing, but you… do as you prefer!
3) Place the fabulous white cream in a piping bag and create an edge along the outer perimeter, making additional circles inside the cake, then add the strawberry puree (I didn’t use a piping bag for the strawberries and made a mess… you be better than me!)
4) Continue by layering the second layer of sponge cake and repeating the spirals of delicate fabulous white cream and red fruit puree
5) Close the cake with the third layer and begin covering the entire cake, preferably using a spatula, but… I’ve also seen some use a ruler or pastry cutter! It’s important to wash it well and use it only for this purpose as a home pastry chef!
6) Finish the white cake with fresh strawberries with the decoration you like best. I simply made some outer tufts decorated with a silver sugar pearl and other smaller tufts inside.
RETURN TO HOME FOR NEW AND TASTY RECIPES FROM THE BLOG The ASI kitchen
Do you like my recipes? Then follow me on your favorite social network! You’ll find me on INSTAGRAM PINTEREST YOUTUBE TWITTER and on the blog page on Facebook to not miss any recipe or special and comment with me on the various preparations!!!
Copyright 2022© Annalisa Altini, All rights reserved
Annalisa suggests ….
1) The cake with strawberries and exquisite white cream should be kept in the fridge and enjoyed within 2 days
2) The grams of gelatin make the strawberry coulis thicker, not jelly-like, which is just what I wanted. I didn’t want it to drip when the cake was cut, and it worked exactly that way!
3) For me, the sponge cake is the basic pastry dough, but if your specialty is sponge cake, nothing prevents you from making this dough that supports the cream filling very well.
4) If you don’t have the time or desire to make the strawberry mixture, use a nice layer of strawberry jam or another red fruit compote as you like.
5) The amount of flour for the sponge cake can be halved by adding cornflour for the remaining amount
6) SIGN UP IF YOU WANT TO SHARE IDEAS AND RECIPES ON MY TELEGRAM CHANNEL AND CHAT, search for LaCucinaDiASI!
