Summer berry cake with white chocolate

12 servings

90 minutes

Summer berry cake with white chocolate is the embodiment of tenderness and freshness, an ideal dessert for warm weather. Its base is an airy sponge cake soaked in sweet syrup, enriching the flavor with light notes of vanilla and caramel. Each layer hides a velvety cream made from whipped cream, complemented by juicy berries: strawberries and raspberries that bring brightness and freshness. The finishing touch is a white chocolate ganache that adds delicate sweetness and an exquisite appearance to the cake. This dessert will be the centerpiece of the festive table, delighting not only with its taste but also with its stunning presentation. Its recipe traces back to classic European pastry techniques where harmony of textures and balance of sweetness play a key role. Enjoy this cake in the company of loved ones, pairing it with refreshing drinks!

Energy value per serving

• Calories: 467.8
• Proteins: 6g
• Fats: 22.6g
• Carbohydrates: 60.4g

Ingredients

• Chicken egg: 5 pc
• Wheat flour: 100 g
• Sugar: 200 g
• Sugar syrup: 100 ml
• Strawberry: 200 g
• Raspberry: 200 g
• White chocolate: 200 g
• Cream 35%: 500 ml
• Salt: 0.5 tsp
• Vanilla paste: 1 tsp
• Powdered sugar: 200 g

Cooking steps

1. First, we make the sponge cake. I use a 24 cm springform pan.

2. Sift the flour, add salt. Mix thoroughly.

   Required ingredients:

   • Wheat flour: 100 g
   • Salt: 0.5 teaspoon

3. Separate the egg whites from the yolks. Beat the yolks with sugar, adding vanilla paste (if desired). Whip the egg whites separately. Mix gently with a wooden spoon from top to bottom. Gradually add the dry ingredients (flour).

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 200 g
   • Vanilla paste: 1 teaspoon

4. Grease the cake pan with butter. Place the sponge cake in a preheated oven at 180 degrees for 30 minutes. Let the finished sponge cake cool on a rack.

   Required ingredients:

   • Sugar syrup: 100 ml

5. We make a simple syrup from water and sugar — that is, we heat the water, dissolve the sugar in it, and boil for a few minutes (1/3 cup of water and sugar). Let it cool, and optionally add alcohol.

   Required ingredients:

   • Sugar: 200 g
   • Sugar syrup: 100 ml

6. Set aside a handful of berries for decoration. Slightly mash the rest.

   Required ingredients:

   • Strawberry: 200 g
   • Raspberry: 200 g

7. Whip the cream until it increases in volume. For those who love sweet cream, powdered sugar can be added.

   Required ingredients:

   • Cream 35%: 500 ml
   • Powdered sugar: 200 g

8. We cut the cake (into 2 or 3 parts) and soak it with syrup.

9. Spread the first layer with a third of whipped cream and berries, and sprinkle with a third of the berries. Layer all the layers, finishing with the cake.

   Required ingredients:

   • Cream 35%: 500 ml
   • Strawberry: 200 g
   • Raspberry: 200 g

10. The cake can be temporarily placed in the refrigerator.

11. Next, we prepare ganache from white chocolate.

12. Melt 200 g of white chocolate in a water bath. Heat 100 ml of cream in a thick-bottomed pot until bubbles appear at the edges. Remove from heat, add to the chocolate and mix. Pour into another container and refrigerate for 15 minutes.

    Required ingredients:

    • White chocolate: 200 g
    • Cream 35%: 500 ml

13. Add 100 ml of cream to the cooled chocolate mixture and whip with a mixer until the ganache thickens. Attention! Ganache can be easily overwhipped and will separate.

    Required ingredients:

    • Cream 35%: 500 ml

14. We coat the cake with ganache. We decorate it with berries. We put it in the fridge for an hour.

    Required ingredients:

    • White chocolate: 200 g
    • Strawberry: 200 g
    • Raspberry: 200 g