🇧🇷 Débora Dias Receitas
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Recipe for a two-layer cake with a creamy heavy cream filling and white chocolate frosting/filling, layered with fresh strawberries. The soaking syrup is made with guarana soda.
Recipe Video
Ingredients
- 3punnets de Strawberries
- 800g de Heavy cream
- 1can de Sweetened condensed milk
- 400g de White chocolate
- 500g de Heavy cream opcionalSubstitui por: nata
- 2layers de Sponge cake layers
- Guarana sodaSubstitui por: água e açúcar fervidos, água e açúcar, cravo e fervidos
- Edible glitter spray opcional
Instructions
Wash the strawberries, removing only the firm green tops. Dry them thoroughly and set aside five berries to dip the tips in chocolate (optional for decoration).
Dica: Choose firm and ripe strawberries.
Prepare the heavy cream filling: In a stand mixer, whip 800g of heavy cream with one can of sweetened condensed milk until stiff peaks form, where the mixer trails remain visible.
Dica: Be careful not to over-whip, or the heavy cream will turn into butter.
Prepare the white chocolate cream: Melt 400g of white chocolate in the microwave in 30-second intervals, stirring between each interval. Do not let the chocolate become completely fluid to prevent it from burning.
Dica: Alternate the heating sessions for even melting.
Mix the heavy cream (500g, or as needed) into the melted white chocolate until a creamy, smooth consistency is achieved that is spreadable without running.
Dica: The ideal consistency should be creamy, neither too loose (like a soft ganache) nor too hard.
Create an improvised brush: Roll up a folded paper towel around a bamboo skewer and secure it with tape at the tip.
Dica: Use good quality paper towels to prevent them from breaking apart when moistening the cake layers.
Prepare the soaking syrup: Use guarana soda. Dip the improvised brush into the syrup and gently dab it over the first layer of sponge cake.
Dica: Dabbing lightly prevents the paper towel from shedding pieces onto the cake.
Line the base of the cake (or springform pan ring) with clear acetate sheeting, securing it with tape to support the structure.
Dica: It is recommended to assemble the cake on the day of serving, as the strawberries release liquid.
For the inner sides, use a piping bag fitted with a large star tip: Pipe a circle of heavy cream filling, press the sliced strawberries (cut side facing out) against the cream, and pipe another layer of cream to hold the strawberries in place.
Dica: The heavy cream filling should be piped up to the height of the strawberries.
Fill the center space created by arranging the strawberries with the white chocolate cream, spreading gently.
Dica: The chocolate cream should not be too soft or it will run out.
Add some chopped strawberries in the center of the assembly to add color.
Dica: Use only a few chopped strawberries in the center, as they release liquid.
Place the second layer of sponge cake over the filling and soak it generously with the guarana soda syrup.
Dica: The guarana soda syrup is a pastry chef's secret and makes the cake very flavorful.
Repeat the piping process for the sides using cream, strawberries, and white chocolate, alternating the positions of the cream and strawberries relative to the previous layer to create a varied pattern.
Dica: The assembly of the second layer should follow the same logic as the first, alternating the spaces.
Place the top cake layer, soak it again with guarana soda, and cover the surface with the remaining heavy cream filling, spreading it evenly.
Dica: If the region is very hot, only make one cake layer.
Chill the cake, preferably in the freezer for a short time or in the refrigerator for about two hours, until it is firm.
Dica: Chilling quickly helps the structure, especially for a two-layer cake.
Complete the decoration: Remove the acetate, decorate the top with whole or sliced fresh strawberries, use a piping tip to finish the edge, and, if desired, apply glitter spray over the strawberries.
Dica: You can also decorate the base of the cake with piping.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy906 kcal45%
- Carbohydrates81 g27%
- Protein11 g15%
- Total Fat61 g111%
- Dietary Fiber2 g9%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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