A slightly different take on an all American classic, the strawberry shortcake. Multiple layers of cake, sweet vanilla cream and macerated berries, topped with a drizzle of chocolate ganache.
1/2 cup flour
1/2 cup sugar
1/2 cup cream
1/4 cup sugar
1 tbsp vanilla extract
3 oz dark chocolate (55%+)
1 tbsp butter
1/3 cup powdered sugar
1/4 cup milk
Quarter the strawberries and add 1/2 cup of granulated sugar. Chill for 30 minutes.
Separate the eggs and cream the yolks with sugar until thick and creamy, about 4-5 minutes. Whip the egg whites until they form stiff peaks and combine with the yolk and sugar mixture. Carefully fold in 1/2 cup of flour. Spread the batter on a 9×13 baking sheet and bake at 350 for 10-11 minutes until golden brown.
Whip the cream with the sugar and vanilla and chill until use.
Melt the chocolate and butter in a double boiler, remove from heat and stir in powdered sugar. Pour in the milk while whisking, keep whisking until chocolate is smooth.
Using a round cookie cutter, cut 6 even rounds of the sheet cake after it has cooled completely. Place one piece of cake on a plate, pipe on cream, spoon on berries and repeat from the beginning. Once your cake stands, drizzle generously with chocolate ganache.
Music: Music: “Disco High” – UltraCat (freemusicarchive.org)