In a little cake suited for private parties, velvety white chocolate cake layers are filled with roasted strawberries and zesty lime cream cheese icing.
Ingredients
White Chocolate Cake
- 90g unsalted butter, coarsely chopped
- 60g good-quality white chocolate, coarsely chopped
- 165g (3/4 cup) caster sugar
- 1 tsp vanilla paste
- 85ml (1/3 cup) water
- 110g (3/4 cup) plain flour, sifted
- ¾ tsp baking powder
- Pinch of fine sea salt
- 1 large egg, at room temperature, lightly whisked
- Icing sugar, to decorate
- Edible flowers (violas), to decorate
Roasted Strawberry & Lime Frosting
- 300g fresh strawberries, hulled and sliced + 100g extra to decorate
- 1 tsp vanilla paste
- Zest and juice of 1 lime
- 240g icing sugar, sifted
- 100g cream cheese, softened
- 40g unsalted butter, softened
Instructions
White Chocolate Cake
- Preheat the oven to 170°C/150°C fan-forced and oil or line three 10cm (4″) round baking pans.
- In a medium saucepan over low heat, melt the butter, white chocolate, sugar, and vanilla. Once the butter and chocolate have melted, slowly drizzle in the water while stirring constantly until smooth.
- Allow 10 minutes for the mixture to cool in a large mixing basin.
- Sift plain flour with baking powder and salt into a medium mixing basin, then slowly add to melted ingredients, beating gently until incorporated, then gradually whisk in egg.
- Evenly distribute the batter amongst the prepared cake pans, weighing the pans to ensure an even distribution.
- Bake for 30 minutes, or until a cake tester inserted in the center comes out clean.
Roasted Strawberry & Lime Frosting
- Preheat oven to 180°C (160°C fan-forced) and greaseproof paper a medium baking pan.
- Toss 300g sliced strawberries with vanilla, zest, 1 teaspoon lime juice, and 20g icing sugar, then roast for 40-45 minutes in a single layer in a baking pan, rotating after 15 minutes to prevent the strawberries or juices from scorching. They’re done when they’re darker in color, have a richer flavor, and have a drier texture.
- Allow to cool somewhat before blending finely, adding more lime juice as needed to obtain a smooth roasted strawberry puree with a custard-like consistency.
- In a free-standing mixer, beat cream cheese, butter, and the remaining icing sugar until light and fluffy, then add roasted strawberry puree to taste.
- It’s worth noting that you’ll only need around half or two-thirds of the roasted strawberry puree to have the right flavor and consistency. The remaining can be used to another purpose.
- Place the frosting in the fridge to firm up before constructing the cake if it’s a little mushy.
Assembly
- It’s simplest to assemble this cake if the cake and icing are both slightly cooled.
- Place a few teaspoons of icing sugar in a pan and lightly sprinkle the sides of each cake layer with the icing sugar. The completed layer cake has a white-washed look as a result of this.
- Place the first cake layer on a circular cake plate or turntable and pipe or spoon frosting on top, then gently press down the second cake layer. Repeat the frosting and layering process, smoothing the top layer of icing and the sides with a palette knife as required.
- If the frosting is too soft while building the cake, chill it for 5-10 minutes between layers to harden it up. Place the cake in the fridge for an additional 30-60 minutes after all layers have been constructed to allow the layers to solidify together.
- Serve the cake at room temperature after garnishing with cut strawberries and edible flowers.
Source: The Polka Dotter
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