Vanilla Cake with Strawberries and Peaches
Ingredients
For the sponge cake:
4 eggs
1 cup sugar
1 cup sifted wheat flour
1/2 cup milk
1/4 cup melted butter
1 teaspoon baking powder
1 teaspoon vanilla extract
For the filling and decoration:
2 cups chopped fresh strawberries
1 cup sliced peaches in syrup (or fresh)
2 cups whipped cream
1 cup melted white chocolate (for the drip)
Melted dark chocolate (for the spiderweb design)
White chocolate decorations on a wire rack (optional)
Preparation
Sponge Cake
Preheat the oven to 180°C.
Beat the eggs with the sugar until they double in volume.
Add the milk, butter, and vanilla extract.
Fold in the sifted flour and baking powder.
Pour the mixture into a greased pan and bake for 30–35 minutes. Let cool and cut into 3 layers.
Filling
Whip the Chantilly cream.
Fill each cake layer with cream and chopped strawberries.
Decoration
Cover the entire cake with Chantilly cream, smoothing it out well.
Pour the melted white chocolate around the edges so the drips fall.
Using a spatula, cover the top with cream. Make circles with dark chocolate and, using a toothpick, drag from the center outward to form a spiderweb.
Decorate with chopped strawberries, peach wedges, and white chocolate figures.
