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White Chocolate and Strawberry Traybake

Serves: 10 peopleRecipe course: CakesTotal time (min.): 80
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Titanium Chef Patissier XL


For the cake:

90g white chocolate, broken 
225g unsalted butter at room temp   
225g caster sugar                  
275g plain flour                      
3 ½ tsp baking powder          
4 eggs, beaten           
4 tbsp milk                             
1 tsp vanilla extract                
60g fresh strawberries, hulled and quartered
1 tbsp freeze-dried strawberries (optional)    

For the white choc frosting:

100g white chocolate, broken
200g unsalted butter (cubed, at room temp)
700g icing sugar
Strawberry jam (optional)
Fresh strawberries


1 - Preheat the oven to 180ºC. Grease a traybake tin (12x9 inch) and line with parchment paper.
2 - Set-up the Titanium Chef Patissier XL machine with the creaming beater and 7L EasyWarm bowl.
3 - Add the white chocolate into the EasyWarm bowl, fit the splash guard.
4 - Select the ‘Chocolate Melting’ preset, then transfer to a small bowl and set aside for later.
5 - Fit the clean 7L EasyWarm bowl onto the machine with the Creaming Beater.
6 - Add the unsalted butter and sugar to the bowl, then mix on speed 3 for about 2 minutes.
7 - Scrape down the bowl and mix again on speed 3 for about 30 seconds.
8 - Add the flour, baking powder, eggs, milk and vanilla. Start mixing on speed Min then gradually increase to speed 3 for 1 minute.
9 - Remove the bowl from the machine.
10 - To the cake mix, pour in the melted white chocolate from earlier. Then add the fresh strawberries and freeze-dried strawberries.
11 - Fold the ingredients together using a spatula. Transfer the batter to the lined traybake tin and spread until level.
12 - Bake at 180°C for 35 minutes until light golden.
13 - When done, the sponge will spring back when pressed gently in the center. Remove from the oven and allow to cool in the tin for about 15 minutes.
14 - Turn out onto a wire rack and allow to cool completely.
15 - Whilst the cake is cooling, make the white chocolate frosting.
16 - Attach the EasyWarm bowl onto your machine with the Creaming Beater fitted.
17 - Add the white chocolate to the bowl. Select the ‘Chocolate Melting’ preset and press start.
18 - Allow the bowl to cool slightly before continuing.
19 - Add the butter and icing sugar then start the machine on speed Min, then increase to speed 3 for 2 minutes. Add a few tablespoons of strawberry jam until you reach the desired colour (optional).
20 - If your buttercream is a little loose, place in the fridge to firm up before decorating.
21 - Spread the frosting on top of the cooled traybake using a palette knife and decorate with fresh strawberries.
22 - Serve.