Berry Cream Sandwich Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
1
- Ingredients
- soft butter (for the baking tin)
- breadcrumbs (for the baking tin)
- 1 cup all-purpose flour
- 1 cup Corn starch
- 2 tsps Baking powder
- 1 ⅛ cups butter
- 4 eggs
- ⅞ cup sugar
- 1 unwaxed Orange (juiced, zest grated)
- For the meringue
- 5 egg whites
- 1 Tbsp lemon juice
- 2 cups powdered sugar
- 2 cups Raspberries
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease the tin with butter and sprinkle with breadcrumbs.
2.
Mix together the flour, cornflour and the baking powder. Melt the butter in a small pot.
3.
Crack the eggs into a mixing bowl, add the sugar and beat with an electric whisk until foamy. Stir in the orange juice and zest and alternately add the melted butter and the dry ingredients a little at a time until a smooth mixture is formed.
4.
Transfer the mixture to the baking tin and bake for around 50 minutes until golden brown (test with a wooden stick). Remove from the oven and leave to cool. Remove from the tin and cut in half horizontally.
5.
To make the meringue, beat the egg whites and lemon juice until stiff. Gradually add the icing sugar and beat again until stiff.
6.
Crush the raspberries with a fork and set aside 1-2 tbsp to use as garnish.
7.
Stir the raspberries into half the meringue mixture and spread onto the cake base. Place the other half of the cake on top and spread with the remaining meringue.
8.
Dip a brush in the remaining raspberries and spread on top of the cake. Slice and serve immediately.
