John Myers
Ingredients for 1 servings:
- 1 cake base (Viennese base, light)
- 4 cups of whipped cream (200 g each)
- 200 g white chocolate coating
- 500 g strawberries
- 7 packs of cream stiffener
- 3 tbsp jam (strawberry)
- n. B. Chocolate shavings, white
- some sugar
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
Cream cake with white chocolate and strawberries
The day before, heat two cups of cream in a saucepan, remove from the heat, and melt the chocolate coating. Chill in the refrigerator overnight. On the day of consumption, clean and stem the strawberries, reserving about 100-200g for decoration. Chop the remaining strawberries, sprinkle with sugar (to draw out the water), and set aside. Place a cake ring around the Viennese base and sprinkle the first layer with a sachet of cream stabilizer. Whip the chocolate cream from the previous day with 3 sachets of cream stabilizer until stiff. Tip: Place the bowl and hand blender in the freezer for about 5 minutes beforehand to make the cream easier to whip. Spread about half of the chocolate cream over the first layer and then place the cake in the freezer for half an hour. In the meantime, drain the strawberry juice and puree the strawberries. Whip the remaining two cups of cream with the cream stabilizer until stiff, then carefully fold the purée into the cream, spoonful by spoonful (just enough so the cream doesn’t run). Remove the cake from the freezer, place the second layer on top, and spread with strawberry jam. Then spread the strawberry cream on top, reserving a little for decoration. Now place the third layer on top, carefully remove the cake ring, and spread the cake with the remaining chocolate cream. Decorate with strawberry cream, strawberries, and chocolate shavings, if desired. Store in the refrigerator until ready to serve (the same day, because the strawberry cream won’t taste as fresh or delicious the next day!).
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