It was my birthday yesterday and I made a cake for my guests. The recipe is my adaptation of a the Jewel Cake Recipe from the Great British Bake Off Showstopper Book (I will make the original cake at some point). The biggest change is using small strawberries instead of raspberries because they created a nice sour contrast to the sweet sponge and filling. The filling is my own creation and worked very well.
Prepare the sponge the day before serving!For one 23×23 cm form: 250g caster sugar 250g butter 4 eggs 2 teaspoons vanilla sugar (or some extract) 250g plain flour 2 teaspoons baking powder 150g white chocolate
Preheat the oven for 160°C (gas mark 4).
Cut the butter in cubes and place into warm water to soften. Pour off the water and cream the butter with a hand-mixer. Add the sugar and vanilla sugar and whisk again.
Add one egg at a time and whisk for about a minute in between.
Stir the baking powder into the flour and sift both into the mixture. Fold in with a large spoon.
Melt the white chocolate in a water bath. Leave to cool for a few minutes and add to the mixture, fold in with the large spoon.
Grease the square tin and place some baking paper in the bottom so it is easier to release the cake afterwards.
Fill with the dough, form a little mould in the middle so it doesn’t rise more in the middle and bake for about an hour.
Take out of the oven and the tin and leave to cool completely. Cover in foil or in an airtight container and leave over night.For the filling and topping: 200g white chocolate 300ml whipping cream 4 large tablespoons of seedless strawberry or raspberry jam 600g small strawberries
Melt the white chocolate in a water bath. Pour into a glass bowl.
Fill a larger bowl with cold water (and ice cubes). Place the chocolate bowl inside the cold water bowl. Add about 150-200ml of cold water to the chocolate and mix vigorously with a hand mixer.
The amount of water depends on the type of chocolate you use so it is best to use less and add more if needed.
The chocolate will start to form a mousse structure at some point, stop and put it in the fridge.
Whip the cream until it forms peaks.
Fold the cream into the chocolate mousse with a large spoon. Leave to set in the fridge.
Cut the sponge cake into two halves. Spread the white chocolate mousse on the bottom half and put the other half on top.
Melt the jam in a small saucepan. Brush onto the cake and place the strawberries in lines over the cake.
Leave to cool and serve 🙂