kuglof sa jagodama i belom čokoladom - Fresh Strawberry Cake with White Chocolate Chips

Prolećni kolač iz koga iskaču sveže jagode. Najvažnije ih je uvaljati u brašno pre nego što se stave u smesu - tako ostanu cele i ne oboje kolač. Do ovog kuglofa nisam bila ljubitelj kolača sa voćem - sad sam postala.
Ne mora se ova poslastica praviti u formi kuglofa. Po Cake Keeper Cake kuvaru, gde sam našla recept, može se peći i u običnoj tepsiji, pa seći na kocke. 

(please scroll down for recipe in English)

Novembar je upao u april i pružio nam priliku da se još malo pokrijemo slojevima zimske garderobe. Meni se ova zima baš rastegla. Donela mi je i dve sasvim neplanirane obaveze, koje sam srećom završila. Kažu naši stari: ko ne plati na mostu, plati na ćupriji. Tako uglavnom odgovaram prijateljima preko bare, koji me se sećaju iz studentskih dana i nije im jasno kakvu sam to sad licencu položila. Da, onu običnu, onu koju sam možda mogla pre nekoliko decenija...ali nisam. Sad me evo na ćupriji. I sasvim mi je lepo. Danas sam svoj zadocneli uspeh podelila sa svojim mladim kolektivom - nema mosta koji se sa tim može porediti. 

Ovo je trideset prvi recept koji pravim iz Cake Keeper Cake zbirke recepata. A ovog meseca su jagode i tema kuvarigrice Ajme koliko nas je... Tako ovaj recept šaljem Tatjani, autorki bloga Kuvajmo srcem, koja nam je ovomesečna domaćica.

Potrebni sastojci:

• 1 veliko jaje
• 1 žumance od velikog jajeta
• 1⁄2 šolje kisele pavlake
• 1⁄2 kašikice rendane korice limuna
• 2 kašikice ekstrakta vanile
• 1 1⁄2 šolja brašna
• 1 1⁄2 kašikica praška za pecivo
• 3⁄4 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 6 kašika (80 g) otopljenog neslanog putera
• 1 šolja šećera
• 250 g jagoda, očistiti i iseći
• 1 šolja seckane bele čokolade

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Lagano ulupati jaje i žumance sa kiselom pavlakom, koricom limuna i ekstraktom vanile.

1 1⁄4 šolja brašna pomešati sa praškom za pecivo, sodom bikarbonom i solju. 

Puter i šećer mutiti mikserom dok ne postanu penasti. Smanjiti brzinu miksera, pa umešati mešavinu jaja sa vanilom, kiselom pavlakom i koricom limuna.

Na najmanjoj brzini, dodati po pola šolje mešavine brašna. Na kraju mutiti na srednjoj brzini oko pola minuta.

U preostalu četvrtinu šolje brašna dobro umešati jagode. Tako one neće pustiti boju u testo kolača. Umešati jagode i komadiće bele čokolade u testo, pa preručiti u kalup.

Peći oko četrdeset minuta, pa proveriti šta kaže čačkalica. Ostaviti desetak minuta da odstoji u kalupu, pa izvrnuti na rešetku da se potpuno ohladi.

• 1 large egg
• 1 large egg yolk
• 1⁄2 cup sour cream
• 1⁄2 teaspoon grated lemon zest
• 2 teaspoons pure vanilla extract
• 1 1⁄2 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 6 tablespoons (3⁄4 stick) unsalted butter, softened
• 1 cup sugar
• 8 ounces strawberries, stemmed and sliced
• 1 cup white chocolate chips or chunks

1. Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the egg, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat. Combine 1 1⁄4 cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.

2. Combine the butter and sugar in a large mixing bowl and cream with an electric

mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.

4. Turn the mixer on low speed and add the flour mixture, 1⁄2 cup at a time, scraping

down the sides of the bowl after each addition. After the last addition, mix for

30 seconds on medium speed.

5. Combine the strawberries and remaining 1⁄4 cup of flour in a medium bowl and toss to coat. Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.

6. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean,

45 to 50 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a

wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.

7. Store uneaten squares in a cake keeper or wrap in plastic and store at room

temperature for up to 3 days.

This is thirty-first cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. Joyce made this cake. I agree with her that this is truly lovely cake. We both think that we love the bits of fresh strawberries scattered throughout the cake.

I'm linking this post with Cookbook Countdown #16 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray