Ingredients
Vanilla Biscuit Base
Strawberry Cream Filling
Chocolate Shell
Decoration
Instructions
Step 1
Preheat your oven to 180°C (350°F). In a large mixing bowl, beat the *eggs* and *sugar* together until light and fluffy.
Gently fold in the *all-purpose flour* and *freeze-dried strawberries* until just combined. Pour the batter into a greased baking pan and bake for approximately *20-25 minutes*, or until a toothpick comes out clean. Allow it to cool completely before proceeding.
Step 2
In a blender, puree the *strawberries* with the *lemon juice*. In a separate bowl, beat the *heavy cream* and *powdered sugar* until stiff peaks form.
Fold the strawberry puree into the whipped cream carefully. Chill the filling in the refrigerator for at least *30 minutes* before using.
Step 3
Melt the *dark chocolate* and *cocoa butter* together over a double boiler, stirring continuously until smooth. Temper the chocolate by cooling it to about *32°C (90°F)*.
Brush the tempered chocolate evenly over a spherical mold, ensuring it’s fully coated. Let it harden completely before removing it from the mold.
Step 4
Spread the *strawberry cream filling* evenly on top of the *biscuit base*. Gently place the assembled cake into the chocolate shell for a seamless fit.
Melt the *white chocolate* and mold it into a decorative cap on top. Use *sugar paste* and *velvet spray* to add finishing touches, transforming your cake into a stunning Christmas ornament.
Servings
✨ Imagine unveiling this **magical cake** at your holiday dinner. Its ornate decoration will have everyone mesmerized, making it a centerpiece before it even gets sliced. 🍰
**Pair this cake** with a scoop of vanilla bean ice cream or fresh strawberries on the side to enhance its luscious fruit flavors. 🍓
Changing things up? Serve it alongside a **warm cup of spiced mulled wine or hot cocoa** for an incredibly cozy combination. 🍷☕️
If you want to bring a fun, whimsical touch, present the cake in a setting with tiny **fairy lights or sparkling tinsel**, complementing its ornament theme.✨🎄
Equipment
A variety of sizes will help here. Use larger bowls for mixing batter and smaller ones for creams and fillings. Tip: Metal bowls can be chilled for whipping creams more efficiently.
Save your arms and combine ingredients to a smooth texture quickly. Consider a stand mixer if you're multitasking!
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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Commercial Stand Mixer, 15Qt Heavy Duty Electric Food Mixer, Commercial Mixer 600W with 3 Speeds Adjustable 130/233/415RPM, Stainless Steel Bowl, Dough Hook Whisk Beater Perfect for Bakery Pizzeria
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Prime
Hamilton Beach Electric Stand Mixer, 4 Quarts, Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Silver
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Essential for evenly baked biscuits and easy release. A silicone version can add a non-stick advantage.
Perfect for decorating with precision. Get different tips to create beautiful designs.
Ateco Disposable Decorating Bags, 18-Inch, Pack of 100
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Pastry Piping Bags -100 Pack-16-Inch Disposable Cake Decorating Bags Anti-Burst Cupcake Icing Bags for all Size Tips Couplers and Baking Cookies Candy Supplies Kits - Bonus 2 Couplers
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Cake Decorating Tools Supplies Kit: 236pcs Baking Accessories with Storage Case - Piping Bags and Icing Tips Set - Cupcake Cookie Frosting Fondant Bakery Set for Adults Beginners or Professional, Blue
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Temperature plays a critical role in tempering chocolate. A precise thermometer ensures glossiness and snap.
Variations
Gluten-Free: Replace the standard flour with a gluten-free baking mix that suits cakes. Be sure it contains xanthan gum to maintain structure.
Vegan: Swap out the eggs for a flaxseed meal mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water equals one egg), and use a vegan cream cheese for the strawberry filling. Opt for dairy-free chocolate for the exterior.
Faq
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How do I know when my vanilla sponge is baked?
Insert a toothpick into the center of the cake. If it comes out clean with no batter, your cake is ready!
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Can I use fresh strawberries instead of freeze-dried ones for the sponge?
Fresh strawberries contain more moisture and may alter the texture. It's best to stick to the recipe for optimal results.
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What's the best way to temper chocolate?
Melt two-thirds of your chocolate, heat to 110°F, then stir in the remaining chocolate until it cools to 84°F. Reheat gently to 88°F before using.
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Can I substitute the chocolate shell with something else?
Coconut oil and cocoa powder mixture can serve as a chocolate alternative, though it may not provide the same suppleness as tempered chocolate.
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Can I prepare this cake in advance?
Yes, you can prepare it a day ahead. Keep it refrigerated, and add decorations just before serving for freshness.
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How can I prevent my cream from curdling?
Ensure that all ingredients are at room temperature before mixing, and gradually incorporate the liquid into the cream base.
