Strawberry Easter Cake
Strawberry Cake
¾ cup (170g) unsalted butter, room temperature
1 ¼ cup (250g) sugar
Mix until creamy
4 eggs, one at time
2 tsp (10g) vanilla extract
1/2 cup (120g) sour cream
2 cups (250g) all-purpose flour
1/2 tsp (3g) salt
2 ½ tsp (10g) baking powder
Add to butter mixture
7 oz (200g) fresh strawberries, pureed
Red food coloring
Three 7 inch (18cm) round cake pans, greased and lined with parchment paper
Divide the batter evenly
Bake at 350F (180C) for 25-30 minutes
Let pans cool for 10 minutes
Remove the cakes from the pan and let them cool completely
Strawberry Jam
7 oz (200g) fresh strawberries, cut into quarters
2 tbsp (30g) sugar
Simmer for about 15 minutes, stirring constantly until reduced
makes about ⅓ cup (80g) strawberry jam
Let cool completely
White Chocolate Strawberry Frosting
5.5 oz (150) white chocolate, small pieces
1/4 cup (60g) whipping cream
Melt over bain-marie
let it cool
10 oz (300g) cream cheese, room temperature
⅓ cup (40g) powdered sugar
melted chocolate
The 1/3 cup (80g) seeded strawberry jam
6-7 tsp (6g), finely ground freeze-dried strawberries
red food coloring
Mix to combine
1 1/4 cups (300g) whipping cream (35% fat), chilled
Whip until stiff peaks form
Gently fold into strawberry mixture
Assembly
Add about a third of frosting
Fresh strawberry slices
Add about a third of frosting
The remaining frosting
Refrigerate for at least 30 minutes
Chocolate Ganache
3.5 oz (100g) semisweet chocolate
1/2 cup (120g) whipping cream
Melt over bain marie
Create drips
Refrigerate for 30 minutes
Chocolate Nest
2 oz (60g) chocolate
Melt over bain marie
0.7 oz (20g) rice vermicelli noodles, broken into smaller pieces
Coat with chocolate
Arrange the noodles into a small bowl lined with plastic wrap
Add a smaller bowl covered with plastic wrap on top
Refrigerate for at least 15 minutes
Mini chocolate easter eggs