Strawberry White Chocolate Dolcini Recipe

May 03, 2023 Post a Comment

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Introduction

If you’re looking for a delicious dessert that’s sure to impress your guests, look no further than this Strawberry White Chocolate Dolcini Recipe. This recipe combines the sweetness of fresh strawberries, the richness of white chocolate, and the lightness of an Italian-style cake. It’s the perfect combination of flavors that will make your guests’ taste buds dance! Plus, it’s easy to make, so you can whip it up in no time.

The cake itself is made with almond flour and coconut flour, which makes it gluten-free and Paleo-friendly. The white chocolate is melted and then folded into a fluffy meringue, which is then folded into the batter. The cake is then layered with a homemade strawberry compote and topped with a white chocolate ganache. The result is a light, moist cake that’s bursting with flavor.

Ingredients

For the Cake:

1/2 cup almond flour
1/2 cup coconut flour
1/4 cup arrowroot flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut sugar
1/2 cup melted coconut oil
3 eggs
1/2 teaspoon vanilla extract

For the White Chocolate Meringue:

2 egg whites
1/2 cup sugar
1/2 cup white chocolate chips, melted

For the Strawberry Compote:

2 cups fresh strawberries, sliced
1/4 cup honey
1/4 cup water
1 tablespoon lemon juice

For the White Chocolate Ganache:

1/2 cup white chocolate chips, melted
2 tablespoons coconut cream

Instructions

To make the cake, preheat the oven to 350°F and grease an 8-inch round cake pan with coconut oil. In a medium bowl, whisk together the almond flour, coconut flour, arrowroot flour, baking soda, salt, and coconut sugar. In a separate bowl, whisk together the coconut oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until combined.

In a clean bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Gently fold the melted white chocolate into the meringue. Pour the cake batter into the prepared pan and spread evenly. Top with the meringue and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.

To make the strawberry compote, add the strawberries, honey, water, and lemon juice to a medium saucepan. Bring to a simmer over medium heat and cook until the strawberries are soft and the liquid thickens, about 10 minutes. Remove from the heat and let cool.

To make the white chocolate ganache, melt the white chocolate chips in a double boiler over low heat. Once melted, remove from the heat and stir in the coconut cream.

To assemble the cake, place the cooled cake on a cake stand or plate. Spread the strawberry compote over the top. Drizzle with the white chocolate ganache. Slice and serve. Enjoy!

Nutrition

Serving size: 1 slice Calories: 220 kcal Total Fat: 13 g Saturated Fat: 9 g Cholesterol: 41 mg Sodium: 142 mg Total Carbohydrate: 24 g Dietary Fiber: 2 g Sugars: 17 g Protein: 4 g

Conclusion

This Strawberry White Chocolate Dolcini Recipe is a delicious and impressive dessert that’s sure to satisfy your guests. The combination of fresh strawberries, white chocolate, and a light cake creates a perfect balance of flavors. Plus, it’s easy to make with just a few simple ingredients. With its beautiful presentation and delicious taste, this recipe is sure to be a hit!