Strawberry Cream Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ¼ cups all-purpose flour
- 2 ½ cups powdered sugar
- 8 egg whites
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- For the filling and frosting
- 1 cup unsalted butter
- 9 cups powdered sugar (more if needed)
- 1 cup sliced Strawberries (more if needed)
- To decorate
- sliced Strawberries (more if needed)
Product recommendation
If you don't have a deep enough cake tin, make a 'collar' from non-stick baking paper.
Preparation steps
1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Line a deep 17cm|7" cake tin with non-stick baking paper.
2.
Sift the flour with 1/3 of the icing sugar. Set aside
3.
Whisk the egg whites in a mixing bowl until frothy, add the cream of tartar, salt, lemon juice and vanilla and continue to whisk to stiff peaks.
4.
Whisk in the remaining icing sugar, 2 tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition.
5.
Gradually fold in the flour mixture.
6.
Put into the tin and smooth the surface. Bake for about 40 minutes, until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
For the filling and frosting: beat the butter until very soft.
8.
Gradually sift in the icing sugar and chopped strawberries, beating until creamy. Add more sugar if the frosting is too thin, or add more strawberries if too thick.
9.
Cut the cake horizontally into 3 equal layers using a serrated knife.
10.
Place 1 cake layer on a cake board. Spread evenly with a layer of frosting.
11.
Place another cake layer on top and spread evenly with another layer of frosting.
12.
Place the third cake layer on top. Spread the remaining frosting over the entire cake.
13.
Arrange the strawberry slices around the base and on top of the cake. Chill for about 30 minutes until set.
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