Strawberry & Prosecco cake

Name: Strawberry & Prosecco cake
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: European, British
Ingredients: 275g unsalted vegan butter; 275g caster sugar; 2 mashed bananas; 275g self raising flour; 2tsp vanilla extract; 1tsp baking powder; 2tbsp oat milk; 300g vegan white chocolate, roughly chopped; 1/4tsp red food colouring; 40g shortbread biscuits, broken into pieces; 1tsp freeze dried strawberries/ raspberries/ cranberries; 200ml Prosecco; 75g caster sugar; 200g softened unsalted vegan butter; 350g sifted icing sugar; 1/2tsp vanilla bean paste; 400g fresh strawberries; 4tbsp good quality strawberry jam; 1tbsp freeze dried strawberries

24 steps

Prep:1h 30minCook:45min

A lovely cake made using a Prosecco syrup and fresh strawberries

Updated at: Thu, 17 Aug 2023 08:47:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories789.4 kcal (39%)

Total Fat38.9 g (56%)

Carbs105.7 g (41%)

Sugars79.7 g (89%)

Protein3.8 g (8%)

Sodium350.9 mg (18%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Bake the sponges

Step 1

Preheat oven to 180°C. Grease & line the bases of 2 cake tins.

Step 2

In a large bowl beat butter & sugar together until light and creamy.

Step 3

Whisk in the eggs, one at a time beating well with each addition. Add a little flour if it starts to curdle.

Step 4

Sift in the flour, baking powder and a pinch of salt and fold in until completely pop combined.

Step 5

Fold in milk to loosen.

Step 6

Divide between the baking tins and bake for about 30mins until risen & golden.

Step 7

Leave to cool for 10 mins In the tin, then transfer to cool completely

Making the white chocolate & shortbread shards

Step 8

Melt the chocolate in a bowl over a pan of simmering water. Once melted remove about 3tbsp to a small bowl and mix in red food colouring to colour the chocolate pink.

Step 9

Pour the chocolate into a parchment lined baking tin, square ideally, tilting the tin to spread an even layer of chocolate.

Step 10

Add spoonfuls of the pink chocolate and use a knife to marble it through.

Step 11

Scatter shortbread and freeze dried fruits on top and leave to set in a cool place.

Making the Prosecco syrup

Step 12

Gently heat Prosecco & sugar in a pan.

Step 13

Heat gently until the sugar has dissolved, then increase the heat & bubble for 3mins until the mixture begins to turn syrupy.

Step 14

Leave to cool at room temperature

Assembling the cake

Step 15

Cut each cooled cake in half to create four even layers. Make sure all are cut side up, then drizzle each layer with 1tbsp Prosecco syrup.

Step 16

Make the icing by beating butter until light and fluffy, then beat in icing sugar until just combined, then add the remaining Prosecco syrup (should have about 3tbsp left) and vanilla bean paste & beat for 2 mins until smooth & creamy.

Step 17

Remove 5tbsp icing to a small bowl and set aside.

Step 18

Set aside 4 prettiest strawberries for decoration, and finely slice the rest of the berries.

Step 19

Place the first layer of cake onto a platter or serving plate, spread over a thin layer of icing, 1tbsp jam and fresh strawberries.

Step 20

Treat step 5 twice more - finishing with the final cake layer.

Step 21

Thinly cover the top of the cake with the icing then spread the rest down the sides of the cake. Chill for 30 mins.

Step 22

Crush the freeze dried fruit with a pestle and mortar to a powder and add half to the reserved icing. Spread thinly all over the cake.