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Strawberry Blueberry Layer Cake with Whipped White Chocolate Ganache

Summer Delight: Strawberry Blueberry Layer Cake with Whipped White Chocolate Ganache

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Enjoy the refreshing flavors of Strawberry Blueberry Layer Cake with Whipped White Chocolate Ganache, perfect for summer gatherings.
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Prep Time 1 hour
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ganache
  • 8 ounces White Chocolate Use high-quality chocolate for the best results.
  • 1 cup Heavy Cream Coconut cream makes a great dairy-free substitute.
  • 1 teaspoon Vanilla Bean Paste Vanilla extract works in a pinch.
For the Jam
  • 1 cup Frozen Strawberries Fresh berries can be substituted.
  • 1 cup Frozen Blueberries Fresh berries can be substituted.
  • ¾ cup Granulated Sugar Coconut sugar can be a healthier option.
  • 2 tablespoons Lemon Juice Fresh juice is best.
  • 2 tablespoons Cornstarch Arrowroot powder can be an alternative.
For the Sponge Cake
  • 6 large Eggs (separated) Whipped egg whites create a light texture.
  • 1 teaspoon White Vinegar Lemon juice can be a substitute.
  • 1¼ cups All-Purpose Flour Gluten-free flour blend can be used.
  • ¼ teaspoon Pinch of Salt Enhances overall flavor.
For Decoration
  • Fresh Mixed Berries Mix in other fruits like raspberries for variety.

Equipment

  • Mixing bowls
  • Heatproof Bowl
  • double boiler
  • saucepan
  • Baking Sheets
  • Parchment Paper
  • Serrated knife
  • Serving Platter

Method
 

Step-by-Step Instructions
  1. In a heatproof bowl, melt 8 ounces of high-quality white chocolate with 1 cup of heavy cream over a double boiler, stirring until smooth. Add 1 teaspoon of vanilla bean paste. Refrigerate for at least 2 hours, or overnight.
  2. In a medium saucepan, combine 1 cup of frozen strawberries, 1 cup of frozen blueberries, ¾ cup of granulated sugar, and 2 tablespoons of fresh lemon juice. Cook until thickened.
  3. Preheat your oven to 375°F (190°C). Beat 6 egg whites with 1 teaspoon of white vinegar until frothy. Gradually add ¾ cup of sugar and whip until stiff peaks form. Fold in 6 egg yolks, then sift in 1¼ cups of flour, followed by ¼ cup of heavy cream. Bake for 11-12 minutes.
  4. Once cooled, level the sponge layers with a serrated knife, layer with jam and ganache until stacked.
  5. Spread the remaining ganache over the top and sides. Decorate with fresh mixed berries. Chill for 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Allow flavors to meld beautifully, and keep the sponge moist by making the cake a day in advance.

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