John Myers
White Choc Strawberry Cake
The perfect white choc strawberry cake recipe with a picture and simple step-by-step instructions.
ground
- 200 g Ladyfingers
- 150 g Butter
- 50 g White chocolate (especially good with “Crisp”)
cream
- 6 leaf Gelatin sheet
- 100 g Whipped cream
- 200 g White chocolate
- 500 g Mascarpone
- 250 g Quark
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 300 g Strawberries
Hood
- 1 packet Red cake topping
- 50 g Grated chocolate white
ground
- Heat the butter and let it melt. Then the 50gr. Add white chocolate (with crisp if necessary) and melt it too.
- Crumble the ladyfingers and mix well with the chocolate butter mixture.
- Spread the biscuit mixture on a springform pan lined with baking paper and press down. Then put them in the fridge for 30 minutes.
cream
- Soak gelatine, bring 100gr cream to the boil and melt 200gr white chocolate in it. Squeeze out the gelatine and dissolve it in the chocolate and cream mixture.
- Mix the mascarpone and quark together. Stir in the chocolate and cream mixture. Whip the cream, including the cream stiffener and vanilla sugar, until stiff and fold into the mascarpone quark mixture.
- Put half of the cream on the bottom and distribute evenly. Then spread the strawberries completely on top and finally put the rest of the cream on top and spread and chill in the refrigerator.
Hood
- Prepare the cake topping according to the instructions and after a short time (let it cool down a little) spread it over the set cream and let it cool down again and set.
- Finally, put the white chocolate grated on top and enjoy! 🙂
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