Ingredients :
- FOR STRAWBERRY PUREE
- 1 quart fresh strawberrys, stems removed and sliced
- FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
- 1 1/2 heavy whipping cream
- 16 ounces white chocolate, chopped, not chips
- 3/4 cup strawberry puree
- FOR WHITE CHOCOLATE CAKE
- 2 1/2 cups cake four
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate, chopped, not chips
- 1 cup unsalted butter at room temperaturee
- 4 large eggs, seperated, yolks in a bowl, whites in a seperature large bowl
- 1/2 teaspoon cream of tarter
- 1 cup buttermilk
- FOR STRAWBERRY MOUSSE FILLING
- 1 box (3 ounce) strawberry jello
- 1/2 cup boiling water
- 1 cup cold strawberry puree
- 1 1/4 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Method :
- MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
- Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
- MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
- Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
- Stir in strawberry puree and refrigerate until cold, at least 2 hours
- Right before frosting cake (Don"t whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake
- MAKE WHITE CHOCOLATE CAKE
- Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
- Whisk flour baking soda and salt in a bowl
- Melt white chocolate until smooth either in the microwave or over a double boiler
- In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
- Add the flour alternating with the buttermilk
- Beat egg whites and cream of tarter until they hold firm peaks
- Fold egg whites into cake batter until combined
- Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
- Cool 30 minutes in pans on rack before removing to cool completely
- MAKE SYRAWBERRY MOUSSE
- Dissolve gelatin in boiling water
- Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
- Beat cream to soft peaks, add vanilla and beat until it holds its shape
- Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
- ASSEMBLE CAKE
- Place on cake layer, bottom up on serving platter
- Cover with 1/3 of the thickened strawberry mousse
- Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
- Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
- Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing
- Garnish with fresh strawberries and red, pink and white sprinkles
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