• Prep Time 120 minutes
  • Cook Time 50-55 minutes
  • Serving For 8-10 people
  • Difficulty Normal
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Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Vanilla Sponge Cake:
  • 110g Castor Sugar
  • 220g Whole Eggs
  • 3g Vanilla Essence
  • 40g Anchor Unsalted Butter Pat
  • 50g Anchor UHT Full Cream Milk
  • 120g Cake Flour
  • Strawberry Puree:
  • 60g Castor Sugar
  • 250g Frozen Strawberry
  • 8g Lemon Juice
  • Whipped Cream:
  • 250g Anchor Whipping Cream
  • 25g Castor Sugar
  • Chocolate Ganache:
  • 100g Anchor Whipping Cream
  • 100g Semi-sweet Chocolate, Chopped
  • 10g Anchor Unsalted Butter Pat
  • Decoration:
  • 250g Fresh Strawberry
  • 5g Fresh Herbs

Instructions

    Vanilla Cake Based:
  1. Using the double boiler method, add in egg, castor sugar & vanilla essence.
  2. Mix using a whisk until temperature reaches 40°C, remove from double boiler and set aside.
  3. In different bowls & using the double boil method, melt butter with milk, and set aside.
  4. Using a hand blender, mix the egg mixture until soft peak and then sift in cake flour, fold the mixture until well combined but not overmix.
  5. Add a few amounts of the egg batter mixture into the butter & milk mixture, give it a quick mix then pour the combined mixture into a big bowl of batter, give it a quick mix then pour inside 18cm cake mould size.
  6. Bake in preheated oven with the temperature of 170°C for 40minutes, remove the cake from the mould the rest it on a wire rack.
  7. Strawberry Puree:
  8. In a pot add the strawberry & castor sugar, cook until both ingredients are well combined then pour in lemon juice, stir and set aside & chill.
  9. Whipped Cream:
  10. 1. Combine both cream and castor sugar in a bowl, mix until medium stif peak, set aside & chill.
  11. Chocolate Ganache:
  12. Add the cream into a bowl & heat the cream by applying the double boil method.
  13. Add chopped chocolate, and stir until both are well combined.
  14. Mix in butter to the mixture, this is to make the ganache much shinier and also smoother texture.
  15. Set aside for later use.
  16. To Assemble Cake:
  17. Pre-cut the cake base into a 15cm round mould size.
  18. Place a piece of pre-cut cake on a turntable, then spread with whipped cream.
  19. Pipe a few strawberry purees all over the surface, repeat the process until all 5 layers are done, refrigerate for 30minutes & continue by adding thicker whipped cream.
  20. Spread some chocolate ganache on top then arrange all fresh strawberries on the cake surface & garnish with fresh herbs, chill the cake for 30minutes.
  21. Cut the cake, and enjoy!
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