Gift Box Cake Recipe
Category: Desserts
Servings: 10
This beautiful and intricate Gift Box Cake is a showstopper for any special occasion. Combining a delicate pistachio sponge with a fresh strawberry cream filling, and topped off with a smooth white chocolate glaze and an elegant chocolate bow, this cake is a feast for both the eyes and the taste buds. Whether you’re celebrating a birthday, a wedding, or any milestone, this cake will certainly impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 125g |
| Millefiori honey | 12g |
| Sugar | 115g |
| All-purpose flour (00) | 120g |
| Pistachio flour | 75g |
| Pistachio paste | 30g |
| Strawberries | 200g |
| Heavy whipping cream (liquid) | 200g |
| Powdered sugar | 30g |
| White chocolate | 200g |
| Dark chocolate | 300g |
Instructions
Step 1: Preparing the Pistachio Sponge Cake
- Start by preparing the pistachio sponge cake. In a heatproof bowl (or a bain-marie setup), combine whole eggs and millefiori honey.
- Place the bowl over a simmering pot of water and gently whisk the mixture. Alternatively, you can use a stand mixer for this step. Mix on medium speed for about 10 minutes until the eggs and honey become light and fluffy.
- Once the egg mixture has reached a fluffy consistency, sift together the all-purpose flour (00) and pistachio flour. Gently fold them into the egg mixture using a spatula.
- After the flour has been incorporated, fold in the pistachio paste until evenly combined.
- Pour the batter into a 25×18 cm (10×7 inches) rectangular baking pan lined with parchment paper.
- Bake in a preheated static oven at 180Β°C (350Β°F) for 20-25 minutes. If using a fan-forced oven, reduce the temperature to 160Β°C (320Β°F) and bake for 10-15 minutes.
- Once baked, remove the sponge cake from the oven and let it cool slightly in the pan. Then, transfer it to a wire rack to cool completely.
Step 2: Preparing the Strawberry Cream Filling
- While the sponge cake is cooling, prepare the strawberry filling. Wash the strawberries, remove their green tops, and place them in a blender or food processor.
- Blend until smooth and set aside.
- In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar using an electric mixer until stiff peaks form.
- Gently fold the strawberry puree into the whipped cream, being careful not to deflate the mixture. Cover the cream and refrigerate while you proceed to the next steps.
Step 3: Assembling the Cake
- Once the sponge cake has cooled, carefully slice it into two equal halves.
- Place one half of the cake onto a serving platter. Spread an even layer of the strawberry cream over the top of the cake.
Step 4: Preparing the White Chocolate Glaze
- In a small saucepan, heat the heavy whipping cream until it begins to simmer.
- Pour the hot cream over the white chocolate in a separate bowl. Stir until the chocolate is completely melted and smooth.
- If necessary, use an immersion blender to ensure the glaze is silky and free of lumps.
- Let the white chocolate glaze cool to room temperature, then pour it over the cake, starting from the center and working your way out to cover the entire cake evenly.
Step 5: Creating the Chocolate Bow
- Now itβs time to make the chocolate bow to decorate the top of the cake. Start by melting the dark chocolate. Keep a small amount of melted chocolate aside in a piping bag for later use.
- On acetate sheets (or a similar non-stick surface), spread the melted chocolate evenly using a spatula. Ensure the chocolate layer is thin but uniform.
- Place the acetate sheets in the freezer for about 5 minutes to allow the chocolate to firm up.
- Once the chocolate is set, peel the acetate sheets off the chocolate, creating long chocolate strips.
- Take the strips of chocolate and form them into a bow shape. The chocolate should be firm enough to hold its shape but still pliable enough to bend.
- For each piece of the bow, dip the edges into the reserved melted chocolate from the piping bag to seal them together.
Step 6: Assembling the Gift Box Design
- Once the bow is shaped, gently place the first strip of chocolate on top of the cake. Position the strip so that the chocolate side is facing up, and carefully peel away the acetate.
- Cross another chocolate strip over the first one to create the crisscross shape of a bow.
- Continue to layer additional strips, arranging them to form the ruffled, ribbon-like effect of a gift box.
- For the final touch, squeeze a small amount of melted chocolate in the center of the bow to secure the pieces together and complete the look.
Step 7: Serving the Gift Box Cake
Your Gift Box Cake is now ready to be served! The combination of the delicate pistachio sponge, fresh strawberry cream, and the glossy white chocolate glaze creates a luxurious and festive dessert that will steal the show at any celebration.
Tips and Variations
- Storage: Store any leftover cake in an airtight container in the fridge for up to 2-3 days. The cake is best enjoyed fresh, but the flavor will still be delicious the next day.
- Flavor Variations: Feel free to substitute the pistachio flour with almond flour for a different nutty flavor. You can also use other fruits like raspberries or blueberries in place of strawberries.
- Decoration Ideas: Instead of a chocolate bow, try decorating the cake with edible flowers or fresh fruit for a lighter, springtime feel.
This Gift Box Cake is a fun and creative way to celebrate a special event, and with its rich flavors and stunning appearance, itβs sure to be a hit with guests!
