SCREAM CAKE WITH STRAWBERRY SPHERIKA PEARLS

INGREDIENTS:

For the chocolate cake:

• 175g white sugar
• 4 large eggs
• 260g of flour
• 60g of pure cocoa powder
• 1 sachet of yeast
• 1 pinch of salt
• 33cl of whipping cream (35% MG) very cold
• 1 sheet of white fondant

For the filling:

• 500 ml of whipping cream (35% MG) very cold
• 50g icing sugar
• 3 ml of vanilla essence
• 1 jar of Spherika strawberry pearls (55g)

For the strawberry coulis (optional):

• 300g of frozen strawberries
• 50g white sugar
• Juice of half a lemon
• 10cl of water

PREPARATION:

1. Beat the sugar and eggs until the mixture doubles in volume.
2. In another bowl, sift together the flour, cocoa, baking powder and salt. Add to the mixture little by little and beat for a few seconds.
3. Preheat the oven to 160°C.
4. Whip the cream for about 10 minutes at medium speed until thick.
5. Incorporate the whipped cream into the mixture with a spatula.
6. Pour the dough into a previously greased and floured circular mold 18 cm in diameter.
7. Bake for 1 hour and 15 minutes in the oven with a fan. Turn the cake over on a plate right out of the oven to make it flat. Let cool.

Prepare the chantilly cream for the filling:

1. Whip the very cold cream with an electric beater in a cold metal bowl, starting at the lowest speed. Go up in speed little by little. Add the icing sugar and the vanilla essence when the cream begins to take shape. Keep beating until you get a firm but velvety texture. Be careful not to go too far to avoid cutting the cream.
2. Once the chantilly cream is prepared, add the Spherika strawberry pearls with a spatula.

Optional: Prepare the strawberry coulis:

1. Put the strawberries, sugar, lemon juice and water in a saucepan. Bring to a boil over medium heat. Lower the heat and cook gently for 15 to 20 minutes. The strawberries will soften and the juice will thicken.
2. Blend in a blender or in a food processor, leaving a few lumps.

Finish the cake:

1. When the chocolate cake is cold, cut it into 3 discs. Cover the first disk with half of the filling, then place the second cake disk on top. Cover it with the other half of the filling and place the third cake disk.
2. Roll out the white fondant plate to the necessary size and cover the cake.
3. Make some cuts in the cake and fill them with strawberry coulis. Stick a knife in the center of the cake. Arrange the remaining strawberry Spherika pearls around the knife.

SERVINGS: 6