Beer and white chocolate cake with wild strawberries and beer cream rosé

Prepare the cake: preheat the oven to 170°C and butter and flour a round mold of about 24 cm.

Beat the butter with the sugar until obtaining a light and fluffy cream. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Sift together flour, baking powder, and salt; add them to the butter mixture alternating with the light beer, gently mixing until a homogeneous batter is achieved.

Fold in the roughly chopped white chocolate, distributing it evenly in the batter.

Pour the batter into the prepared mold and level it. Bake in the preheated oven for about 35-45 minutes (do the toothpick test). Remove from the oven and let cool completely on a rack.

Prepare the beer rosé cream: soak the gelatin sheets in cold water for 10 minutes. Lightly heat the rosé beer (do not boil) and dissolve the squeezed gelatin in it; let it cool down slightly.

Whip the cream with the powdered sugar until soft peaks form. Work the mascarpone to soften it and fold in the whipped cream with upward movements. Finally, incorporate the beer with the now lukewarm gelatin, being careful not to deflate the cream.

Prepare the wild strawberries: if desired, mix the wild strawberries with 20 g of sugar and let them rest for a few minutes to release their juice.

Assembly: cut the cooled cake into two horizontal disks. Spread a generous layer of beer rosé cream on the lower disk, distribute half of the wild strawberries over the cream, then place the top disk.

Complete the cake with the remaining beer rosé cream, decorate with the remaining wild strawberries and, if desired, some shavings of white chocolate or a light dusting of powdered sugar.

Resting and serving: let the cake rest in the refrigerator for at least 2 hours before serving to firm up the cream and blend the flavors.