INGREDIENTS:
I. White Chocolate Layer Cake
°6 Eggs at room temperature
°150g unsalted butter at room temperature
°150 gr caster sugar
°1 Tbsp Liquid Vanilla
°420 Gr of Flour with incorporated yeast
°1 pinch of salt
°300g fresh milk
°170g of high quality white chocolate
II. Rose Mascarpone Cream
°500g of full whipped cream
°500g Mascarpone
°120g icing sugar
°4 Tbsp of Rose Water
°1 Tbsp Liquid Vanilla
A little red food coloring (optional)
III. Final Editing
2 punnets of strawberries, around 500 g each (keep some for decoration)
°Two cake molds about fifteen cm in diameter
°A spatula
°A large wooden spoon
°A food processor or mixer
°Four large salad bowls
°A water bath
°A sheet of food paper
°A large serving platter
°A large, wide-bladed knife
RECIPE
I. White Chocolate Layer Cake
Preheat the oven to 180°
1. Butter and flour your two cake pans.
2. We then prepare the dry elements: in a bowl, pour your previously sifted flour, make a well and add the salt. Mix and reserve for later.
3. The wet elements: beat the soft butter with the caster sugar until you obtain the consistency of cream in the bowl of your food processor or in a large salad bowl with a mixer.
4. Separate the whites from the yolks of your eggs in two bowls, add the yolks to the sugar-butter mixture, continue beating everything.
Reserve the whites for later.
5. Gently melt the white chocolate either in a double boiler or in the microwave if you prefer with a tablespoon of milk. Mix the melted white chocolate well, let cool.
Then add the white chocolate and liquid vanilla to your butter-sugar-egg yolk mixture. Mix everything gently.
Then, gently pour the flour into your device, alternating with the milk, without ceasing to gently turn your robot.
6. Beat your egg whites until stiff with a pinch of salt, and using the spatula gently incorporate them into the preparation, lifting the mass well. There should be no lumps.
7. Once you obtain a smooth and homogeneous mixture, divide the dough in two and pour it into the two cake pans.
Bake for approximately 30 to 40 minutes.
The cakes are cooked when they are golden brown on the surface and when the tip of a knife comes out clean from the center of the cake. Take the test!
Then let cool completely on a wire rack.
II. Rose Mascarpone Cream
1. In a salad bowl, soften the mascarpone with the icing sugar.
2. Separately, beat the liquid cream until stiff. Then pour the whipped cream obtained with the mascarpone, incorporate everything well, if necessary, beat the whole slightly. Add vanilla, rose water and food coloring. For the amount of dye, do as you like, I used liquid and wanted to get a light pastel pink. So it’s up to you to play!
Once the cream is flavoured, homogeneous and coloured, cover the bowl with cling film and refrigerate for at least a good hour.
III. Final assembly
1 Rinse, hull your strawberries and slice them in half lengthwise, set aside.
2. Gently divide each cake in half widthwise using the large knife. You get four sponge cakes.
3. On a large serving platter, arrange a white chocolate sponge cake, spread with a large wooden spoon or a large spatula generously with rose cream, arrange the strawberries on top, and place a second sponge cake on top. Repeat the operation until the last sponge cake placed on top.
4. Finish by filling the top of the cake and the edges with the mascarpone cream. Decorate the top of the cake with whole strawberries, mint leaves for example and why not like here, pretty flowers.
Refrigerate for a few hours or even a day and enjoy!
I hope you have a lot of fun preparing and tasting this spring layer cake!
