Strawberry jam and Chantilly Genovese

Publication date: 04-May-2021


Bake 180°C  25-30 minutes 20 cm round cake mold Ingredients:
  • 100 g Cordillera white chocolate covering in powder
  • 50 g unsalted butter
  • 130 g powdered sugar
  • 135 g flour
  • 1 tablespoon of vanilla extract
  • 4 large eggs
  • lemon zest
  • 80 g strawberries to decorate
For the filling:
  • 200 g of Nacional de Chocolates Chantilly cream powdered mix
  • 250 g cold milk200 g strawberry jam or marmalade
  • In a bowl or blender, beat the eggs and sugar for 5 to 6 minutes until they triple in volume.
  • Add the vanilla, lemon zest and the melted butter.
  • Sift the flour and incorporate manually.
  • Grease and flour the mold. Place the mixture in the mold and bake.Remove the cake from the oven and let cool, unmold and slice into 3 layers.
  • In a bowl or blender, mix the powdered Chantilly cream with the cold milk and beat until firm peaks form.
  • Add the cold strawberry jam or marmalade and beat again for 30 seconds.
  • Fill each of the layers of the previously sliced ​​cake.
  • Rinse and disinfect the strawberries, decorate on top, sprinkle the white powder coating.
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