Strawberry White Chocolate Ganache

1/2  cup heavy cream

1 cup white chocolate buttons

1/4  teaspoon strawberry essence

1/4  cup strawberry puree

Charlotte Cakes

220g unsalted butter, melted

2 eggs

2 cups cake flour, sifted

1 1/2 cups caster sugar

2 teaspoons baking powder

2 teaspoons pure vanilla extract

2 tablespoons lemon zest

3/4 cups sour cream

Filling & Glaze

1 pack (125g) strawberries, cut in cubes

1/2 cup heavy whipping cream,

whipped soft peaks

3-4 cups powdered sugar, sifted

2 tablespoons lemon juice

5 tablespoons Country Farm’s Pink

Lemonade Mix

⅔ cups hot water

 DIRECTIONS

1. In a medium deep saucepan, heat cream until you see some bubbles forms at the

side but not boiled over. Turn heat off, and pour over white chocolate buttons. Using

a spatula,  stir to help white chocolate melt. Add strawberry essence, and fold in

strawberry puree creating swirls with the spatula. (*To make strawberry puree: Blitz

½ cup of fresh/frozen strawberries with 2-3 tablespoons of caster sugar.) Cover with

a clingfilm and chill in the fridge for 2 hours or until ganache hardens slightly.

2. Preheat oven to 160°C, and grease medium sized fluted cake pans with some butter.

In a mixing bowl, on medium low speed beat melted butter, caster sugar, lemon zest,

eggs, pure vanilla extract and sour cream until well combined. Sift flour and baking

powder together and add to the wet mixture in 2 batches beating after each addition.

Beat for another 3 minutes until flour and wet mixture has fully combined. Pour batter

slightly less than a ¼ cup full, and bake for 5 minutes. Take out from oven, then scoop a

small dollop of strawberry white chocolate ganache into each charlotte cake. Top with

remainder charlotte cake batter  until ¾ cup full and bake for another 10-15 minutes

or until a skewer inserted comes out clean. Set aside to cool before removing it out of

the moulds and transfer it to a wire rack to let it cool completely.

3. Meanwhile, whip heavy whipping cream until soft peaks, and cut strawberries into

small cubes. Prepare glaze by mixing powdered sugar, lemon juice and pink lemonade

mix all together with boiling hot water.

4. To assemble, slice charlotte cakes into half, taking off a little cake from the base. Scoop

some strawberries and top it off with dollop of fresh whipped cream. Cover charlotte cake

with its’ own lid. Pour lemonade glaze over each cake, and chill in the fridge close to 1 hour.

Thaw 10 minutes before serving. Serve with a glass of cold milk, latter, or warm English tea.

ENJOY!

                                                *loosely adapted from Donna Hay