Exquisite Borcam Cake with Strawberry and White Chocolate Cream: A Decadent Dessert Delight

Exquisite Borcam Cake with Strawberry and White Chocolate Cream: A Decadent Dessert Delight

Embark on a culinary adventure with this exquisite Borcam Cake, a lush dessert that tops a moist sponge cake with rich white chocolate and strawberry cream. Made in a traditional glass dish known as a 'Borcam', this cake brings together simple ingredients to create a complex tapestry of flavors and textures. It's a visually stunning and deliciously satisfying treat, perfect for any dessert lover.


Why you'll love it: This Borcam cake offers a delicious combination of soft and sweet sponge cake soaked in a creamy mixture, topped with a luxurious white chocolate and strawberry cream. The texture is wonderfully creamy and the strawberries add a fresh, fruity contrast that contrasts with the richness of the white chocolate. Each component complements the others, creating a perfectly balanced dessert.

Perfect occasion: Perfect for celebrations, family gatherings or as a weekend treat, this cake is sure to impress. It is especially suitable for birthdays, anniversaries or any special occasion where a remarkable dessert is required. Prepare it the day before so that the flavors blend perfectly.

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Decorating Tips: Enhance the look of this cake by topping it generously with strawberry slices and a sprinkle of coconut flakes for a touch of elegance. The red of the strawberries on the white cream makes this a visually appealing dessert. Optional, a drizzle of melted white chocolate can add an extra layer of decadence.

Ingredients for the cake:

  • 4 eggs
  • 100g of sugar
  • 125 g all-purpose flour
  • 1 sachet of vanilla
  • 1 sachet of baking powder

replaces the word nice with empty dip the cake:

  • 3 cups of milk
  • ½ cup liquid cream
  • 5 tablespoons of sugar

For the cream:

  • 1 liter of milk
  • 60g cornstarch
  • 60g flour
  • 100g white chocolate
  • 100 ml of liquid cream
  • 180g of sugar
  • 1 sachet of vanilla
  • 50g butter
  • ½ kg sliced ​​strawberries

Preparation steps:

  1. Bake the cake:
    • Preheat the oven to 170°C (338°F).
    • Whisk eggs and sugar until light and fluffy (about 2 minutes).
    • Sift in the flour, baking powder and vanilla and gently fold in with a spatula.
    • Pour the dough into a lined or greased Borcam dish and bake for 20-25 minutes. Cool completely.
  2. Prepare the soaking mixture:
    • Mix the milk, cream and sugar in a saucepan. Heat until the sugar is dissolved, then let cool.
  3. Prepare the cream:
    • In a saucepan, combine the flour, sugar and cornstarch. Gradually add the milk while whisking to avoid lumps.
    • Cook over medium heat until thickened, then remove from heat.
    • Stir in vanilla, butter and white chocolate until smooth.
    • Cover with plastic wrap touching the surface of the cream to prevent a skin from forming and leave to cool.
    • Once cooled, whip the cream with an electric mixer until frothy, then add the strawberry slices.
  4. Assemble the cake:
    • Saturate the cooled cake with the prepared milk mixture.
    • Spread the strawberry cream over the soaked cake.
    • replaces the word nice with emptyp with more sliced ​​strawberries and sprinkle with coconut flakes.
    • Chill in the refrigerator for at least 5 hours, preferably overnight, to set.

Enjoy this sumptuous Borcam Cake, a perfect blend of creamy, fruity and sweet, ready to make any occasion that little bit more special!

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