Strawberry Cream Gateau Recipe |
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You will need..... 4 oz. self-raising flour pitch salt 4 oz butter or margarine Preparation Time 4 oz. castor sugar 30 minutes 2 eggs, lightly beaten For the filling and decoration: Cooking Time 8 oz. strawberries 30 minutes 1/2 pint double cream
Oven setting
350ºF; Gas Mark 4
Sieve flour
and salt together. Cream fat and sugar until light and fluffy. Beat in
eggs, one at a time. Fold in dry ingredients with a metal spoon. Divide
mixture equally between 2 well greased 6-7 inch sandwich tins. Bake in
the centre of a moderate oven for 25-30 minutes. Turn out and cool on a
wire tray. Hull the
strawberries, reserve half for decorating the top and roughly chop the
rest. Whip the cream until it leaves a trail from the whisk. Put the
cakes together filling the centre with half of the cream and all of the
chopped strawberries. Place the whole strawberries on top o the cake
and, using a large star tube, swirl cream around the strawberries. As
an alternative, when strawberries are not in season, use a tine of
peaches, well drained.
Quick Tip
To
make cream go further: use equal quantities of single and double cream
and whisk in a little castor sugar. Alternatively whip a small carton
of double cream until thick and fold in two egg whites which have been
stiffly beaten with a little castor sugar.
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