Delicious moist and soft cake made with pale beer and white chocolate, filled with fresh wild strawberries and covered with a light cream flavored with beer rosé. Ideal for special occasions and for those who love sweet and slightly fruity pairings.
Prepare the cake: preheat the oven to 170°C and grease and flour a round pan about 24 cm in diameter.
Beat the butter with the sugar until you obtain a light and fluffy cream. Add the eggs one at a time, incorporating well after each addition, then add the vanilla extract.
Sift together flour, baking powder, and salt; add them to the butter mixture alternating with the pale beer, mixing gently until a homogeneous batter is obtained.
Incorporate the coarsely chopped white chocolate, distributing it evenly in the batter.
Pour the batter into the prepared pan 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. Gently heat the beer rosé (do not boil) and dissolve the squeezed gelatin in it; let cool slightly.
Whip the cream with the powdered sugar until you obtain a soft consistency. Work the mascarpone to soften it and combine the whipped cream with upward movements. Finally, incorporate the beer with the now slightly warm gelatin, being careful not to deflate the cream.
Prepare the wild strawberries: if desired, mix the wild strawberries with the 20 g of sugar and let them rest for a few minutes to release their juice.
Assembly: cut the cooled cake into two horizontal layers. Spread a generous layer of beer rosé cream on the lower layer, distribute half of the wild strawberries over the cream, then place the top layer.
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.
Round mold 24 cm
Electric whisk or planetary mixer
Mixing bowls
Spatula
Cooling rack
Bowl for soaking gelatin
Store in the refrigerator for 2-3 days covered with plastic wrap
Can be adapted with higher quality white chocolate for a more pronounced flavor; for a less alcoholic version, use beers that are not too bitter. Baking temperature and times may vary slightly depending on the oven.
Italy, Toscana
Resting and serving: let the cake rest in the refrigerator for at least 2 hours before serving to let the cream set and the flavors meld.
| Energi (kcal) | 291,08 |
| Kolhydrater (g) | 28,73 |
| varav socker (g) | 18,28 |
| Fett (g) | 17,33 |
| varav mättat fett (g) | 9,83 |
| Proteiner (g) | 5,38 |
| Fiber (g) | 0,49 |
| Rea (g) | 0,12 |
