This is, without a doubt, the best soft and fluffy cake topped with ganache cream and fresh strawberries. Simply delicious, easy to make (however takes some time :), but it's worth it ;)
The photo above is from my archive of course, so if i can, you too can ;)
This is the best cake I've had in years. Thank you! – My guests ;)
I have made this cake from scratch, for a little celebration we had over the weakened and I have satisfied all the guests, beside got that 'green light' to do it again ;)
The cake is juicy so you won’t even need the ice-cream next to it. The biscuit is fluffy, grows nicely evenly and what I liked most was that it doesn’t fall together after baking. To make a biscuit like this, it is very important to mix the snow into the dough evenly and slowly. But that's not all. The key to bake dough lies somewhere else ;) You have bake your cake dough on gradually arising temperature, which means, you start baking at 100 degrees for 20 minutes, then 25 minutes at 150 degrees and finally 15 minutes at 180 degrees. By doing this, the dough rises more slowly and more evenly and you will not have a "hill that will turn into a valley after baking". ;)
Strawberry, chocolate cake from scratch
List of Ingredients:
INGREDIENTS FOR the DOUGH.
- 6 eggs
- 160 g of sugar
- 160 g of baking chocolate
- 140 g margarine (I gave Rama for baking… first made with butter and it didn't work so well)
- 100 g of flour
- 1 vanilla sugar
- 1 baking powder
GANACHE CREAM (🍫).
- 500 ml of sweet cream
- 200 g of baking chocolate
OTHER.
- approx 500 g fresh strawberries
- raffaello and ferrero-rocher balls
- some nuts dipped chocolate
All that is for the decoration on top (beside strawberries, you will need those to put in between layers of dough ;)
Directions:
So, the way I do it,
1. Melt the chocolate and baking margarine. I don’t do this over a water bath but simply set the temperature on the induction hob to level 3 and the chocolate melts nicely without sticking to the bottom of the pan. I set it aside to cool a little.
2. Mix the yolks, sugar and vanilla sugar well. Stir for a few minutes with a hand mixer to form a frothy mixture. Then mix the egg whites to make 'snow'.
3. Stir the cooled chocolate / margarine mixture into the yolk / sugar mixture. Add flour and baking powder and mix. In the end, I stir the snow slowly and as evenly as possible (i do it with mixer on lower speed or you can use spatula).
4. Pour the mixture into a greased cake tin (24 cm in diameter) and bake in the oven on the "top / bottom baking" function.
5. Cool the baked dough.
6. Cut the cooled one into three parts (I do it with a toot thread ;)). I pour all three parts evenly with the strawberry or raspberry juice (just buy a juice you like and will go with your strawberry, chocolate taste).
7. Coat all parts of the dough with any jam,I have used raspberry as it it not as sweet so it can kind of even out all the 'sugary' components in the entire cake :) (you can also do that on the top and sides of the cake if you wish). On top of a jam layer I put sweet cream and freshly cut strawberry slices.
8. Pour the cake with ganache cream (be sure to read the procedure) and refrigerate for at least 4 hours. It will be best if you leave it in the fridge for 24-48 hours.
Tip on GANACHE cream‼ ️
Ganache, is very runny at first, thickens and hardens at the end. If you go too fast, the chocolate cream will run down. And if you wait too long, it will be thick and you won’t be able to pour it nicely over the cake. For me, it took about an hour and 45 minutes for the consistency of the ganache to be such that I could pour it over the cake and the whole cream didn’t slip off my cake.
- Heat the sweet cream almost to boiling.
- I break the chocolate into pieces and pour hot cream over it. Leave for a minute / two without stirring and then stir gently with a spatula. Stir only in one direction and so that no air enters the cream.
Decorate your cake as you wish :) (this is the fun part :))
Voila!
Hopefully you will manage and share your experience baking it :)
Until my next recipe, S.
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