Recipe for 30 cakes
Ingredients for strawberry whipped ganache:
75g strawberry puree
15g caster sugar
175g white chocolate
250g liquid whipping cream
20g Slingsby Rhubarb Gin
Process:
- In a saucepan put together strawberry puree and caster sugar and bring gently to boil
- Pour over white chocolate and mix well using a spatula to create a ganache
- Add in the cold liquid whipping cream and the rhubarb gin and mix well to combine (if you have an electrical hand blender, just give the mix a blend)
- Keep the mix in the fridge to cool down (the mix has to be cold to be able to whip it so we suggest you do the ganache a few hours before or even better the day before so it rests gently overnight)
Ingredients for sponge cakes:
310g caster sugar
240g whole eggs
137g liquid whipping cream
2g salt
100g fresh strawberries
240g white flour
4g baking powder
75g melted butter
70g Slingsby Rhubarb Gin
Process:
- In a bowl, mix the cream with caster sugar, whole eggs and salt
- Sift flour and baking powder and add it to step 1
- Add the melted but not hot butter and the rhubarb gin
- Pipe around 30g of the sponge mix into a 5cm diameter silicon mold
- Dice your strawberries and place one piece on the top of each cake
- Bake for 11/12 minutes at 160° C
- Leave at room temperature to cool down
Finishing off:
- Put the strawberry ganache mix into a bowl of a stand mixer and whip using the whisk to obtain a smooth and firm texture
- Have your sponge cakes ready on a tray and prepare a piping bag with a fluted piping nozzle
- Put the whipped ganache inside the bag and pipe a rosette on the top of your sponge cake
- You can finish off by adding a little piece of fresh strawberry.
Now time to enjoy… with a g&t on the side of course!