Gâteau aux fraises roses et blanches

 


  • 3 cups flour
  • 1 teaspoon of baking soda
  • 1 teaspoon lemon juice
  • half a teaspoon of salt
  • 200 g (0,44 lbs) butter (Soft)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup strawberry puree
  • 1 cup of cream
  • 1 packet of vanilla

For the white chocolate ganache

  • 200 g (0,44 lbs) white chocolate flakes
  • 100 ml (3,38 oz) cream

For the pink and white strawberry cake topping

  • 12 fresh strawberries
  • 150 g (0,33 lbs) dark chocolate


If your ingredients are ready for the pink and white strawberry cake recipe, you can start.

Mix the flour, baking powder and salt in a bowl.

In a separate bowl, mix the soft butter, sugar, eggs, strawberry puree, cream, vanilla and baking soda that you have foamed in lemon juice. Whisk until you get a smooth consistency.

Combine the strawberry mixture and the flour mixture in a bowl. With the help of a spatula, feed all the ingredients together.

Pour the batter into a greased rectangular cake tin.

Bake in a preheated oven at 180 (352) degrees for about 1 hour.

In the meantime, melt the dark chocolate in a bainmarie and dip the fresh strawberries into the chocolate, one by one, halfway. Place on grease-proof paper and wait for it to freeze at room temperature.

For the white chocolate ganache, put the cream in a pan. Heat the cream over the fire. Remove from the heat and add the white chocolate and let the chocolates melt well.

Take the cake out of the oven, put it on the wire rack and let it cool. When cool, cut into equal sized squares and pour white chocolate ganache on top.

When the ganache begins to freeze, place the strawberries dipped in chocolate and serve.

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