Monday, 7 March 2016

Strawberry passion fruit white chocolate cream

For the cake a simple queen cake base 
200g castor sugar
200g softened creamery butter 
4 eggs
200g self-raising flour  
1 tsp baking powder 
1/2 tap vanilla extract 
•Cream butter and sugar until pale add the eggs one by one and a a little bit of flour to prevent the eggs splitting once all eggs and flour are mixed split the mix between to cake tins (Victoria sponge tins) bake at 180c for 25 minutes or until golden and the knife comes out clean 
Leave to cool on a wire rack 

Strawberry and passion fruit 
1 punnet of strawberries 1/2
Juice 1/2 lemon 
50g castor sugar 
Juice from 2 passion fruit 
(Plus 2 passion fruit for decorticating )

Place all ingredients in a heat proof bowl and and cover in cling film and sit over a a pot of simmering water until the sugar dissolves once sugar has dissolved blitz to make a purée. Set aside until decorating cake 

White chocolate cream 
1 egg 
1 egg yolk 
150g white chocolate melted  (good quality)
300ml cream whipped 

In a heat proof bowl over a simmering pot of water whisk egg and egg yolk to ribbon stage then add the melted white chocolate 
Once mixed and slightly cooled fold in in three stages the whipped cream 
Leave to set for 1/2 an hour in the fridge 

To decorate place one cake upside down on a plate place the chocolate cream in a piping bag if you so wish or use a plate knife or the back of a spoon cleaning as you go place 2/3 of your cream on the base cake making a bit of height on the outside to hold the purée if you want add some fresh sliced strawberries place the second cake on top upside down (you may need to shave some of this to let it sit properly) put the remaining cream on top and open up the remaining pulp from the passion fruits and some strawberry coulis if you have some left over white chocolate melt and drizzle across the top and dust with icing sugar 

Top tip instead of a wheat bases cake why not make a pavlova and use the same filling 

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