This recipe seems long, but it's not...and even if you think it is....it's worth it! When fresh strawberries are in season, be sure and make this cake. Since no baking is required, even the kids can prepare it easily.
INGREDIENTS:
- 1 (11-oz size) Sara Lee frozen pound cake
- 16 ounces of fresh Strawberries
- 1 pint container of whipping cream, divided
- 1 teaspoon sugar
- 3 ounces white chocolate
- 2 ounces semi-sweet chocolate
Optional:
Mint sprigs, Edible Flowers, and/or Preferred liqueurs for variations
Please keep the whipping cream chilled in the refrigerator until needed.
PREPARATION:
Wash and gently pat dry your strawberries. Depending on the size of the strawberries that you purchase, pick out about 8 berries of the prettiest to decorate the plate with at the end.
Pick out 12 to 15 berries to slice and cut their green tops off. I like to cut a medium size strawberry into 4 slices each. Set aside for a few minutes.
Slice the Pound cake into 3 equal slices, the length of the cake. I
like to cut the cake when it is partly frozen. It is easier to cut that
way. Notice the top of the cake in the picture. This often happens
so don’t worry. I just gently slice off the high edges of the flaw.
The chocolate that we pour over the cake later will cover up any
problems. Set your items aside.
To whip the whipping cream, you will need a large metal or glass bowl. Pour 1 ¼ cup of the chilled cream into the bowl and start whipping. When it starts to thicken, stop the mixer, add the sugar and continue whipping to soft peaks.
Place the bottom cake layer on your serving plate. If you are going to use a Liqueur wash, brush it on
now. Cover the cake layer with half of the whipped cream then a layer of strawberries. Place the second
layer on and repeat the steps. Finish by placing the top layer on the cake. If you need to smooth out a
damaged top, slice the top edge of the cake to soften the rough edges. Cover the cake with tented
aluminum foil and keep refrigerated for up to 4 hours.
Ganache
To make the white chocolate Ganache, unwrap or weigh 3 ounces of White Chocolate. On a cutting board, finely chop the white chocolate and place in a cup, or a clean and dry, Pyrex measuring cup. It already has a convenient pouring spout. Pour ¼ cup of whipping cream over the chocolate in the cup and place in the microwave. Microwave for 15 seconds intervals and stir between each round. It will probably need about a 1 minute 15 seconds to get the Ganache hot. Stir until all of the chocolate and cream are combined and if necessary microwave it a bit more. Let the White Ganache sit on the counter to cool while you prepare the Semi Sweet Chocolate Ganache.
Chop your dark chocolate and prepare it the same way you did the white chocolate. You will use 2 ounces of the semi-sweet and 1 ounce of whipping cream. Heat and stir in 15 second intervals until very warm. Stir the chocolate thoroughly and add more cream if you need to. Should pour like Maple Syrup.
When the white chocolate is no warmer than body temperature,
remove the cake from refrigerator and slowly pour white
chocolate over cake. Allow it to gently run over the edge and
make puddles on the serving plate. When the coating of white
Ganache hardens, gently pour the semi sweet Ganache over the
top and allow it to flow over the edge to make puddles on top of
white chocolate Ganache.
If you want, take a clean dry spoon and make little swirls on the
top of the cake. Place a few strawberries on the plate, mint
leaves, or edible flowers for your presentation.