Quantcast

White Cake

White Cake

For 4 persons / 45 min of preparation / 35 to 40 min cooking time/ 3 h of cooling down

Could there be a more desirable cake to enhance seasonal strawberries? Get out your whisks and start beating those ingredients!

1. Preheat the oven to 160 °C

(th. 5-6) Beat the butter with an electric beater to make it smoother and more airy, then slowly pour the sugar while still beating. The mix must whiten. Add the yeast and the vanilla aroma. Reduce the speed of the beater then progressively pour the flour while alternating with the milk.

2. With the electric beater, whip the eggs until they turn into white peaks with the white salt. Set aside one third of the peaked whites and mix them with the butter base preparation in order to make the batter smoother and add in two to three times the rest of the whites. Mix delicately while lifting the batter.

3. Spread butter and flour in the mold and pour the cake batter. Bake 35 to 40 min. Test the cooking by planting a knife inside the cake, the blade must come out clean. Allow the cake to become tepid then unmold it and place it on a grid so that it can cool down.

4. Wash, remove the stems and cut all the strawberries in four Whip the fleurette cream into Chantilly with the beater.

When the cream has risen to three fourths, pour the glazed sugar and continue to beat while increasing the speed to obtain a firm Chantilly.

5. Cut the cake in two through the middle. Baste the two inside faces with Chantilly then cover with strawberries. Close up the cake then cover the entire surface with Chantilly. Leave in a cool place for 3 h.

6. Decorate the top of the cake with the rest of the strawberries and grilled almonds. To be savored as quickly as possible.

 

Also discover the lemon meringue pie and the culte stawberry shortcake at Thoumieux.

Ingredients

170 g of butter at room temperature

340 g of sugar

1 sachet of yeast

2 table spoon of vanilla aroma

220 g of flour

23,5 cl of milk at room temperature

5 egg whites

1 pinch of salt

For the topping

250 g strawberries + 200 g for the decoration

25 cl of cold fleurette cream

30 g of glazed sugar

1 tablespoon of chopped grilled almonds

Equipment

Electric beater

Springform baking mould

Read this next

The week of Do It

Spritz Chandon

Chandon: the sharp Spritz bottle that true insiders love

energizer-la-recyclerie

The green and chill event not to be missed

Miniweight Regime

Keto: the super effective slimming diet from Los Angeles

que-faire-a-paris

What to do in Paris on the weekend of June 19 to 20?

Tendances Sandales

The little sandals that make us feel good

Robes Ete

10 perfect dresses for spring

vente-sempe

Sempé's drawings at Artcurial

Santorin

Santorini: the Cyclades at 3:20 from Paris

apicius

The coolest cocktails garden in Paris

Rochechouard Rooftop

How about being locked up inside the Hôtel Rochechouart?

brunch-de-l-ile

A BREAK “JUST LIKE BEING IN THE COUNTRY” TEN MINUTES FROM THE ETOILE

Tartes Emilie Franzo

The secrets of good, easy pies by Emilie Franzo

Boutiques Mode

Fashion: the 3 new favorite boutiques of Parisians

bistrots-paris

THE BEST PARISIAN BISTROS

Hotel Paradiso Rooftop

Hotel Paradiso: MK2 opens a secret cinema

Comptoir Ritz

Le Comptoir du Ritz, the Parisian coffee-shop by François Perret

Laia

Laia, a new restaurant in the secret garden of the 11th

Instituts De Beaute

The new beauty rendezvous in Paris

Debongout Deco

Debongout: the decorative boudoir for vintage addicts

les-meilleurs-brunchs

7 new brunches on the terrace

les-deux-gares

Les Deux Gares: the new bistro everyone is talking about

Manzili

Top Chef Mohamed Cheikh opens a terrace at the Jardin des Plantes

Fake News

Fake News: the exhibition that deciphers a real social phenomenon at the EDF Foundation

Primard

Primard, the house of Catherine Deneuve re-enchanted by Fontenille 1 hour from Paris

Musee Carnavalet

Carnavalet: the reopening of the favorite museum of Parisians in the Marais

expo-casa-del-papel

PARTAKE IN A HEIST AT LA MONNAIE DE PARIS IN LA CASA DE PAPEL MODE

sir-winston-churchill

THE VERY CHIC PUB EVERYONE IS TALKING ABOUT

Tiramisu Francois Regis Gaudry

The secret of tiramisu by François-Régis Gaudry

Forest

Forest: Julien Sebbag's new terrace that everyone is talking about

Bambini

Bambini: the new trendy Italian of Paris Society at the Palais de Tokyo

expo-uderzo

Uderzo: the exhibition event at the Maillol Museum dedicated to the creator of Asterix

Bermuda

8 ways to wear Bermuda shorts

Hot topics