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White chocolate and strawberry cake

White chocolate and strawberry cake


We start by preparing the countertop. Separate the eggs and mix the yolks with warm water. Then add the sugar and mix until they become like a cream.

Mix the flour with the baking powder and cocoa and gradually add them to the composition. Beat the egg whites with a pinch of salt and lightly incorporate them into the above composition. Pour the dough into a round tray (26 cm) lined with baking paper and bake on the right heat for 20-25 minutes.

Remove the top from the tray and let it cool on a kitchen grill. After it has cooled, cut the top in three.

Chocolate cream: Break the chocolate into pieces and melt it together with 200 ml of whipped cream. Set aside and mix until smooth and then leave to cool. We hydrate the gelatin in cold water and then melt it over low heat (be careful not to boil it). Remove from the heat and gradually add 4 tablespoons of melted chocolate then mix with the rest of the chocolate.

Separately mix the rest of the whipped cream (350 ml) and add it over the cooled chocolate. Stir gently until smooth.

On a plate we place a countertop sheet and mount the cake ring around it. Spread the chocolate cream and cover with the second sheet.


Put the cake in the fridge until ready to cook strawberry cream. Wash the strawberries and cut them into pieces. Mix the whipped cream with the powdered sugar.

Hydrate the gelatin in cold water for 5 minutes then dissolve it over low heat. Over the dissolved gelatin, add a little whipped cream and mix until smooth, then mix it with the rest of the whipped cream. At the end we add the strawberries. Put the cream on the cake and cover with the last top.

Leave the cake in the fridge for at least 2 hours then take out the cake ring and decorate according to your preferences. I dressed the cake in fondant marshmallows, but it goes just as well with whipped cream and sliced ​​strawberries.