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1
Bake the sponge cake in the cake mold according to this recipe: https://cookpad.com/us/recipes/149660-basic-moist-sponge-cake.
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2
Leave to cool completely, making sure that it doesn't dry out in the process.
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3
Make the syrup: add the sugar to the listed amount of water, and heat until dissolved.
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4
When cooled, add the kirsch.
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5
Make the cream: chop the white chocolate into small pieces.
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6
Pour the heavy cream into a microwave-safe dish and heat until boiling.
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7
Remove from the microwave, add the chopped chocolate and mix with a rubber spatula until completely melted.
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8
Add the other portion of whipped cream to a bowl with the sugar, and place the bottom of the bowl in iced water.
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9
Whip the cream while it cools using an electric whisk, until soft peaks form.
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10
Add the Step 3 mixture and whisk.
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11
Continue whipping with the electric whisk until stiff peaks form.
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12
You want to whisk to the point that whisk feels heavy when pulled through the cream.
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13
Slice the sponge: once the sponge has cooled completely, place it so the bottom is facing upwards.
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14
Slice about 2-3 mm off the base, so that you remove the browned surface.
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15
Slice the sponge into 3 rounds, each measuring about 1.8 cm thick.
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16
Slice off the browned surface of the top slice also.
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17
Set aside the strawberries for decoration, and cut the strawberries for layering between the sponge into 5 mm slices.
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18
Assemble: brush on 1/3 of the syrup onto the surface of one of the sponge slices.
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19
Using a palette knife, spread a thin layer of the Step 5 cream onto the sponge, and top with strawberries (leave the rim and centre empty).
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20
Cover with enough cream so that the strawberries are not visible, and layer another slice of sponge on top.
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21
Repeat steps 9-11 until all 3 sponge slices have been layered together, and spread the remainder of the syrup on the top surface.
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22
Using the palette knife, thinly spread the top and sides of the cake with the cream.
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23
Add some heavy cream (not listed) to the remainder of the chocolate cream you were using, and mix with a rubber spatula to thin out and make the nappe cream (mix until soft peaks form).
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24
Set aside 1/3 of the nappe cream, then pour the rest onto the surface of the cake and smooth out so that the cream runs down the sides of the cake.
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25
Then, spread the cream evenly around the sides and even out.
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26
Continue adding cream to the sides and evening out with the palette knife.
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27
Put the remaining cream in a piping bag and decorate the cake as you like.
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28
And it's done!
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29
This makes a great classic Christmas or birthday cake.
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30
I think that the white chocolate cream is both easy to ice the cake with and not too heavy.
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31
The listed amount of cream is for a simply decorated cake, as photographed.
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32
If you want to make a more elaborate cake, prepare more cream.
