I know I’ve already done a blog on my French favourite, Strawberry Gateaux however, I received another order for it and this time I used a Genoise sponge, with thanks to Eric Lanlard. For the sponge (dependent on the amount of layers you want the Gateaux to have): 150 grams of plain flour
30 grams of melted butter
100 grams of castor sugar
4 medium eggs
3 cartons (150 ml each) of double whipping cream
Punnet of large fresh strawberries (or any berries you would like to use)
Icing sugar to dust
200 grams of flaked almonds
- Preheat the oven to 180°C and line, grease and dust a 10 inch cake tin with flour.
- Put the sugar and eggs in a heat proof bowl and place on a bain marie, beat until hot without stopping mixing. Whisk the hot mixture with a hand electric whisk or in the mixer at full speed for 10minutes – the mixture will double in volume and should create a “ribbon” effect when dripping from the whisk.
- Sift in the flour and fold it gently into the mixture with a large metal spoon add the melted butter at this stage too, but be careful not to overmix at this stage as this will prevent the cake rising well.
- Pour the mixture into the tin and bake for 30 minutes or until a skewer comes out clean. Leave in the tin for 10 minutes and then turn out on a wire rack to cool.
- Whilst the cake is cooling pour 3 cartons of double whipping cream into a bowl and whisk until they form stiff peaks. Leave this in the fridge until needed.
- Chop fresh strawberries and leave them on some kitchen roll.
- In a dry frying pan, pour in a 200grams of flaked almonds and keep folding them until they are golden brown all over.
- Slice the cake into two layers or how ever many layers you would prefer. Place the base on a turn table, cake stand or plate and generously layer it with the cream and strawberries. Remember to save some cream and strawberries for the rest of the cake.
- Place the second layer on top and smother the edges with cream using a flat spatula. Making sure your hands are washed and clean, pinch some almond flakes and push them around the edges of the cake so all the cream is covered. It doesn’t have to be perfect just as long as it is equally scattered around the edges.
- Dust the icing sugar evenly across the cake at a height, making sure the whole top layer is covered. I love doing this as it looks like snow evenly spread across the cake 🙂
- With the remaining strawberries decorate the top as you like, I bunched mine into a little pile in on corner.
- With the remaining cream, put it into a piping bag and pipe rosettes around the edges and there you have it!