Strawberry cake on white chocolate cream
Makes 16 slices
125 g butter
80 g sugar
250 g flour
200 ml cream
200 g white chocolate coating
2 egg yolks
400 g strawberries
flour for the work surface
butter for the baking tin
First melt the butter in a pan and then leave to cool. While still liquid, mix with the sugar, egg and flour to make shortcrust pastry, wrap in cling film and store in a cold place for 30 minutes.
Heat the cream in a pan. Roughly chop the white chocolate coating and melt in the heated cream over a low heat. Leave to cool and then stir in the egg yolk.
Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (26 cm diameter). Roll out the pastry on a floured work surface and place into the springform, raising the sides to form a rim.
Pour the chocolate cream onto the pastry and bake the cake in the oven for around 25 minutes. Leave to cool and then place in the fridge to allow the cream to set.
Trim the strawberries, wash and cut into slices. Distribute over the cooled cake and serve.
|Strawberry cake on white chocolate cream recipe|