Strawberry jam and Chantilly Genovese
Publication date: 04-May-2021
Bake 180°C 25-30 minutes
20 cm round cake mold
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
80 g strawberries to decorate
For the filling:
200 g of Nacional de Chocolates Chantilly cream powdered mix
250 g cold milk
200 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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