Vanilla Cake with Mixed Berry Jelly, White Chocolate Rolled Dough
Vanilla Cake with Mixed Berry Jelly, White Chocolate Rolled Dough
Ingredients
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1 cup (250 ml) sugar
- 5 eggs
- 1 1/2 teaspoons (7.5 ml) vanilla extract
- 1/4 cup (60 ml) unsalted butter, melted
- 12 oz (335 g) white chocolate, chopped
- 1/2 cup (125 ml) light corn syrup
- Food coloring, yellow, orange, leaf green, pink
- 1 tablespoon (15 ml) gelatin
- 1/4 cup (60 ml) cold water
- 2 cups (500 ml) fresh strawberries, diced
- 1 cup (250 ml) fresh blueberries
- 1 cup (250 ml) fresh raspberries
- 1/2 cup (125 ml) sugar
- 3/4 cup (180 ml) unsalted butter, softened
- 1 1/2 cups (375 ml) icing sugar
- 2 oz (55 g) white chocolate, melted
- 3 tablespoons (45 ml) 35% cream
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter, flour and line a 20-cm (8-inch) springform pan with parchment paper.
- In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
- In another bowl, beat the eggs with the remaining sugar and vanilla with an electric mixer until the mixture is light and triples in volume, about 8 minutes. Gently stir in the melted butter with a spatula.
- Sift the flour mixture over the egg mixture, folding delicately as you sift in the flour.
- Spoon the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool for about 10 minutes. Unmould and cool completely on a rack.
Vanilla Cake with Mixed Berry Jelly, White Chocolate Rolled Dough