jasmine sponge cake with strawberry and yuzu jam
a recipe with amazing strawberry jam by La Chambre: sponge cake with jasmine
Ingredients
INGREDIENTS AND PREPARATION FOR 6 PEOPLE
Jasmine glaze:
- 50 g white chocolate
- 250 g whipping cream
- Natural jasmine flavoring
- 200 g mascarpone
Sponge Cake:
- 200 g flour
- 200 g sugar
- 200 g soft butter
- 4 eggs
- 1 packet baking powder
- 200 g of Tasty Strawberry jam or Strawberry & Yuzu jam
Instructions
Heat the cream and pour it over the chopped white chocolate. Mix until smooth and glossy. Let the mixture rest overnight.
The next day, whip the mascarpone with the white chocolate mixture using a mixer until you get a firm whipped cream. Add a few drops of natural jasmine flavoring. Keep chilled.
Preheat the oven to 180 degrees.
Whisk the soft butter with the sugar until the mixture turns pale. Whisk the eggs and add them to the mixture. Add the flour and baking powder.
Grease and flour a tall 20 cm mold. Pour in the batter and bake for about 45 minutes. Let cool slightly before turning out onto a rack. Let cool completely.
ASSEMBLY
Cut the Sponge Cake horizontally into two or three equal layers. Spread a thick layer of Tasty Strawberry jam or Strawberry & Yuzu jam between each layer. Glaze the cake with a spatula and serve with fresh strawberries!
