By Ben Wise-Fowler
Strawberry & Prosecco cake
24 steps
Prep:1h 30minCook:45min
A lovely cake made using a Prosecco syrup and fresh strawberries
Updated at: Thu, 17 Aug 2023 08:47:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
66
High
Nutrition per serving
Calories789.3 kcal (39%)
Total Fat38.9 g (56%)
Carbs105.7 g (41%)
Sugars79.7 g (89%)
Protein3.8 g (8%)
Sodium350.9 mg (18%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the cake
275gunsalted vegan butter
275gcaster sugar
2bananas
mashed
275gself raising flour
2 tspvanilla extract
1 tspbaking powder
2 Tbspoat milk
For the white chocolate & shortbread shards
300gvegan white chocolate
roughly chopped
¼ tspred food colouring
40gshortbread biscuits
broken into pieces
1 tspfreeze dried strawberries
For the Prosecco syrup
For the icing
Instructions
Bake the sponges
Step 1
Preheat oven to 180°C. Grease & line the bases of 2 cake tins.
Step 2
In a large bowl beat butter & sugar together until light and creamy.
Step 3
Whisk in the eggs, one at a time beating well with each addition. Add a little flour if it starts to curdle.
Step 4
Sift in the flour, baking powder and a pinch of salt and fold in until completely pop combined.
Step 5
Fold in milk to loosen.
Step 6
Divide between the baking tins and bake for about 30mins until risen & golden.
Step 7
Leave to cool for 10 mins In the tin, then transfer to cool completely
Making the white chocolate & shortbread shards
Step 8
Melt the chocolate in a bowl over a pan of simmering water. Once melted remove about 3tbsp to a small bowl and mix in red food colouring to colour the chocolate pink.
Step 9
Pour the chocolate into a parchment lined baking tin, square ideally, tilting the tin to spread an even layer of chocolate.
Step 10
Add spoonfuls of the pink chocolate and use a knife to marble it through.
Step 11
Scatter shortbread and freeze dried fruits on top and leave to set in a cool place.
Making the Prosecco syrup
Step 12
Gently heat Prosecco & sugar in a pan.
Step 13
Heat gently until the sugar has dissolved, then increase the heat & bubble for 3mins until the mixture begins to turn syrupy.
Step 14
Leave to cool at room temperature
Assembling the cake
Step 15
Cut each cooled cake in half to create four even layers. Make sure all are cut side up, then drizzle each layer with 1tbsp Prosecco syrup.
Step 16
Make the icing by beating butter until light and fluffy, then beat in icing sugar until just combined, then add the remaining Prosecco syrup (should have about 3tbsp left) and vanilla bean paste & beat for 2 mins until smooth & creamy.
Step 17
Remove 5tbsp icing to a small bowl and set aside.
Step 18
Set aside 4 prettiest strawberries for decoration, and finely slice the rest of the berries.
Step 19
Place the first layer of cake onto a platter or serving plate, spread over a thin layer of icing, 1tbsp jam and fresh strawberries.
Step 20
Treat step 5 twice more - finishing with the final cake layer.
Step 21
Thinly cover the top of the cake with the icing then spread the rest down the sides of the cake. Chill for 30 mins.
Step 22
Crush the freeze dried fruit with a pestle and mortar to a powder and add half to the reserved icing. Spread thinly all over the cake.
Step 23
Cut the white chocolate into shards and arrange on top to decorate the cake.
Step 24
Sprinkle the remaining strawberry powder over the cake to finish.
Notes
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Fresh
Moist
Special occasion
Sweet
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