White Chocolate Strawberry Cake

For the white chocolate strawberry cake, first prepare the dough.

Preheat the oven to about 200 degrees. Melt the cooking chocolate. Cream butter, add sugar and also cream until fluffy. Gradually add the eggs. Stir in melted cooking chocolate. Fold in flour. Bake on a greased and floured baking tray for about 25 minutes on the middle shelf. Then let cool and cut out with a cake pan and cut the edge into sticks. Place the cake layer and on the bottom of the cake pan. Line the edge of the pan with the sticks.

For the white chocolate cream: whip cream.soak gelatin in cold water. Chop white chocolate into small pieces. Beat eggs together with sugar over steam until foamy. Melt the chocolate and Cointreau in the egg mixture, stirring constantly. Then squeeze out the gelatine and dissolve in the chocolate mixture, stirring constantly. Allow the cream to cool (stirring constantly). Fold in the whipped cream only when the mass is cold. Refrigerate the cream for about half an hour.

For the strawberry cream: Cut the strawberries, soak the gelatine in cold water. Mix the strawberries with the Cointreau and puree with a hand blender. Heat a small part of the strawberry cream and dissolve the squeezed gelatine in it while stirring. Refrigerate the strawberry cream for about half an hour.

Assemble: Spread strawberry jam on the cake base and cake shell. The lei

Preparation Tip:

If you want to make this cake for a child's birthday party, just omit the Cointreau.

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