Ingredients:
5 eggs
1 cup sugar
1/2 cup warm water
1 packet vanilla
1/2 packet baking powder
1.5 cups flour
To soak the sponge cake:
1.5 cups milk
2 tablespoons sugar
For the cream:
1 packet whipped cream powder (Chantilly cream)
1 cup milk
300g Labneh cheese
1 packet vanilla
1 cup sugar
300g strawberries
1 cup chocolate chips
For the topping:
200ml heavy cream
300g white chocolate
Preparation:
First, beat the eggs and sugar thoroughly. Then, add the warm water, baking powder, flour, and vanilla, and mix well. Bake the batter in an oven preheated to 160°C for approximately 30 minutes. Once baked, let the sponge cake cool completely. After cooling, pour the 1.5 cups of milk over it. In a separate bowl, whip the cream powder with the milk. Then, add the Labneh, sugar, and vanilla, and whip again. Finally, fold in the finely chopped strawberries and chocolate chips. Let the prepared cream rest in the refrigerator for 30 minutes. For the topping, heat the heavy cream slightly in a pan, add the white chocolate, and stir until completely melted. Remove the cream from the refrigerator and spread it evenly over the soaked sponge cake. Pour the cooled cream over it and place it in the refrigerator for 2 hours. Once the cake has set, you can garnish the top with strawberries, crushed pistachios, and chocolate chips.
Bon appétit! ❤🍷🍰
