WHITE CHOCOLATE CAKE WITH STRAWBERRIES

WHITE CHOCOLATE CAKE WITH STRAWBERRIES

Ingredients

to prepare White Chocolate Cake with Strawberries

For the Batter:

• 225 g Stork with Butter
• 225 g caster sugar
• 4 medium eggs
• 1 teaspoon vanilla extract / 1 vanilla pod
• 225 g self raising flour, sieved / 220g flour + 1 tsp baking powder
• 100 g grated white chocolate

For the Filling:

• 284ml carton Elmlea Double or Whipping
• Few drops vanilla extract / 1 vanilla pod
• 2 tablespoons icing sugar

For the Fruit:

• 500 g strawberries
• 20 g blueberries
• A few sprigs of mint

How to Make

1. Step 1

   

   Cream together the Stork and caster sugar until light and fluffy.

2. Step 2

   

   Beat in the vanilla and eggs one at a time.

3. Step 3

   

   Fold in the flour and finally the grated white chocolate.

4. Step 4

   

   Divide the mix between to 2 x 20cm cake tins and bake in a preheated oven at 180 °C, 160°C, Gas mark 4 for 35 minutes. Cool on a wire rack.

5. Step 5

   

   Prepare the filling: whip the Elmlea until thick. Add some vanilla and icing sugar and mix everything thoroughly.

6. Step 6

   

   Spread one third of the Elmlea over one cake, and sandwich the cakes together.

7. Step 7

   

   Carefully spread on the top and if liked place some of the Elmlea in a piping bag and pipe a decoration around the top of the cake. Place the strawberries and blueberries on the top and decorate with sprigs of fresh mint.

• Temperature: 180°C/160°C Fan/Gas mark 4 oC
• Baking time: 35 min