Embark on a culinary adventure with this Exquisite Borcam Cake, a lush dessert that layers moist sponge cake with rich white chocolate and strawberry cream. Crafted 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 This: This Borcam Cake offers a delectable combination of soft, 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 cuts through the richness of the white chocolate. Each component complements the others, creating a perfectly balanced dessert.
Perfect Occasion: Ideal for celebrations, family gatherings, or as a weekend treat, this cake is sure to impress. It’s particularly suitable for birthdays, anniversaries, or any special occasion where a standout dessert is called for. Prepare it a day ahead to let the flavors meld beautifully.
Decoration Tips: Enhance the appearance of this cake by generously topping it with sliced strawberries and a sprinkle of coconut flakes for a touch of elegance. The red of the strawberries against the white cream makes for a visually appealing dessert. Optionally, a drizzle of melted white chocolate can add an extra layer of decadence.
Ingredients for the Cake:
- 4 eggs
- 100g sugar
- 125g all-purpose flour
- 1 packet vanilla
- 1 packet baking powder
For Soaking the Cake:
- 3 cups milk
- ½ cup liquid cream
- 5 tablespoons sugar
For the Cream:
- 1 liter milk
- 60g cornstarch
- 60g flour
- 100g white chocolate
- 100ml liquid cream
- 180g sugar
- 1 packet vanilla
- 50g butter
- ½ kg strawberries, sliced
Preparation Steps:
- Bake the Cake:
- Preheat the oven to 170°C (338°F).
- Whisk eggs and sugar until light and fluffy (about 2 minutes).
- Sift in flour, baking powder, and vanilla, and fold gently with a spatula.
- Pour the batter into a lined or greased Borcam dish and bake for 20-25 minutes. Cool completely.
- Prepare the Soaking Mixture:
- Combine milk, cream, and sugar in a saucepan. Heat until sugar dissolves, then cool.
- Make the Cream:
- In a saucepan, mix flour, sugar, and cornstarch. Gradually add milk while whisking to avoid lumps.
- Cook over medium heat until it thickens, then remove from heat.
- Stir in vanilla, butter, and white chocolate until smooth.
- Cover with plastic wrap touching the cream surface to prevent a skin from forming and let it cool.
- Once cool, whip the cream with an electric mixer until fluffy, then fold in the sliced strawberries.
- Assemble the Cake:
- Soak the cooled cake with the prepared milk mixture.
- Spread the strawberry cream over the soaked cake.
- Garnish 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 a little more special!
