A summer version of one of the most popular cakes. Out of the fresh strawberry season, you can use strawberry jam. Make a birthday royal cake and enjoy its unique taste.
Ingredients
Sponge cake
- Eggs (4)
- Egg yolks (3, keep the whites for the meringue)
- Fine sugar (1/2 cup)
- Potato starch (1/3 cup)
- Cake flour (1/2 cup)
Meringue
- Egg whites (3)
- Fine sugar (150 g)
- Potato starch (1 tablespoon)
Strawberries
- Strawberries (400 g)
- Amaretto liqueur (2 tablespoons, optional) or sugar (1 tablespoon)
- Potato starch (1 teaspoon)
Nut cream
- Peanut butter with sugar and salt (150 g, room temperature)
- Butter (100 g, medium hardness)
- Instant coffee granules (1 teaspoon)
- Powdered sugar (1/3 cup)
- Mascarpone cheese (125 g, chilled)
- Honey (1 tablespoon)
White truffle cream
- White chocolate (200 g)
- Mascarpone cheese (375 g, room temperature)
- Heavy cream 36% (250 g, cold)
- Powdered sugar (1/4 cup)
Soaking and decoration
- Juice of 1 lemon
- Malibu (1/3 cup)
- Instant coffee granules (3 tablespoons)
Instructions
Sponge cake
Warm the eggs to room temperature. Line the bottom of a 25 – 26 cm diameter form with parchment paper. Preheat the oven to 170°C.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the fine sugar, one tablespoon at a time, while continuously beating. The mixture should be thick and shiny. Add the yolks one by one, beating after each addition. Beat the mixture for another 3 minutes after adding all the yolks.
Sift the potato starch and cake flour into a separate bowl. Add one-third of the flour mixture to the beaten eggs (also through a sieve) and gently mix with a spatula or briefly mix with a mixer on low speed. Add the rest of the flour mixture and mix until combined. Pour the batter into the prepared form and bake for 25 minutes. Immediately remove and set on the countertop to cool completely.
Meringue
Preheat the oven to 170°C. Pour the egg whites into a clean bowl and beat until stiff peaks form. Gradually add the fine sugar, one tablespoon at a time, while continuously beating. After adding all the sugar, beat for another 2 minutes. Add the potato starch and mix for several seconds until combined.
Line the bottom of a 25 cm diameter form (without the ring) with parchment paper. Spread the meringue onto the paper and bake for 20 minutes. Reduce the temperature to 100°C and bake for another 20 minutes. Remove and cool.
Strawberries
Wash, dry, hull, and slice the strawberries. Place them in a pot, add the amaretto, and bring to a boil. Cook for about 8 minutes over medium heat until the strawberries soften and begin to break down, forming a thick syrup. Add the potato starch through a sieve, mix, and bring to a boil, then cool.
Nut cream
Place the peanut butter, coffee, butter (cut into pieces), and powdered sugar in a bowl. Beat for about 2-3 minutes until the mixture becomes lighter and fluffy. Add the mascarpone and honey, and beat for another minute until the cream is fluffy and thick.
White truffle cream
Melt the white chocolate in a water bath and mix with the room temperature mascarpone (add one tablespoon of mascarpone at a time to the melted chocolate, stirring vigorously each time). Whip the cold heavy cream with the powdered sugar until stiff peaks form. Add the whipped cream to the chocolate mixture in three parts, gently mixing with a spoon each time.
Soaking and decoration
Cut the sponge cake into 2 layers (the bottom layer can be slightly thicker). Place the bottom layer on a serving plate, drizzle with half the lemon juice and half the Malibu. Spread the strawberries on top, then add 3/4 of the white truffle cream. Place the second cake layer on top, drizzle with the remaining lemon juice and Malibu, spread the nut cream, and sprinkle with 1 teaspoon of instant coffee granules.
Spread the remaining white truffle cream around the sides of the cake, and place the meringue on top. Refrigerate for about 3 hours. Just before serving, decorate the sides with instant coffee granules.
