Recipe of the month

White chocolate vanilla with rose strawberry cake

Hazelnut dacquoise

• Egg whites 400 g
• Caster sugar 160 g
• Icing sugar 240 g
• Hazelnut powder 160 g
• Almond powder 140 g
• Flour 65 g

Whip egg whites, gradually add sugar and fold in powders. Spread onto baking trays and bake at 170°C for 20 minutes.

White chocolate vanilla rose mousse

• Milk 275 g
• Vanilla bean 1/2 piece
• Caster sugar 27.5 g
• Egg yolks 45 g
• Starch 18 g
• Gelatin 8.5 g
• White chocolate 275 g
• Whipped cream 640 g
• Rose water as needed

Boil milk and infuse vanilla for 30 minutes. Strain and boil with a small part of sugar. Pour onto remaining sugar and starch. Pour back into saucepan and boil for 20 seconds and pour onto white chocolate and gelatin. Emulsify with a hand blender, cool and fold in lightly whipped cream.

Strawberry jelly

• Strawberry pulp 155 g
• Invert sugar 20 g
• Caster sugar 20 g
• Pectin 325NH95 2 g

Heat puree with invert sugar. Gradually add pectin mixed with sugar and boil. Pour into insert moulds and blast freeze.

Assembly

Line rings with white chocolate vanilla rose mousse. Place a disc of dacquoise sponge in the centre. Add more mousse and fill the Ciflrette strawberries. Add a disc of strawberry jelly and a second dacquoise sponge, smooth with mousse.

Decoration

Spray cake with white chocolate spray mixture, add small meringues and place strawberry slices. Finish with strawberry glaze dots. Place a decoration of white chocolate around the edge of the cake.