Following a number of requests from my friends via Facebook asking for the recipe and instructions on the Strawberry Gateau I made today, I have decided to publish it here on my blog.
6oz Butter (softened)
6oz Caster sugar
3 Eggs (beaten)
6oz Plain flour
300 ml Double cream
4 Tbs Strawberry Jam
100g Flaked almonds
Approximately 600g Strawberries (This can vary depending on preference)
1.Grease and line two sandwich tins
2. Preheat the oven to 190 Celsius.
3. Cream the sugar and butter together until light and fluffy
4. Gradually beat in the eggs a little at a time. (Don’t pour all of it in at once as the eggs, sugar and butter would split and the cake won’t rise)
5. Sift the flour to remove any lumps
6. Fold the flour into the mixture (Don’t mix to hard as you’d beat the air out of the cake, causing the cake to collapse)
7. The mixture should be smooth, and drop easily from the spoon. If it is a little hard or dry just add a little water a tablespoon at a time.
8. Divide the mixture between the two cake tins
9. Bake the cakes for 20 minutes or until risen and golden
10. When cooked allow to cool on a cooling rack
11. Whilst you are waiting for your cakes to cool, use an electric whisk to beat the double cream until thick
12. Warm the jam up in a small microwaveable bowl. (This would make the jam easier to spread onto the cakes)
13. Spread half of the warmed jam onto one of the cakes (This would form the bottom layer of the cake)
14. Layer the strawberries on top of the jam covered cake
15. Spread a layer of the cream on the bottom of the other cake.
16. Carefully place the other cake on top of the bottom layer. (Placing the cream side on top of the strawberries)
17. Using a pallet knife and a teaspoon, carefully spoon the remaining cream around the cake. (Paying attention to fill in the gaps between the strawberries which may be poking out of the sides)
18. Once the side of the cake has been covered, place a teaspoon of the flaked almonds into your hand and gently pat the flaked almonds onto the side of the cake.
19. Repeat part 18 until the whole of the cake has been covered. (You might want to keep a bowl of warm water and a tea towel by you as this can be a little messy)
20. Once all of the sides have been covered, spread the remaining jam onto the top of the cake.
21. Layer the remaining strawberries onto the top of the cake.
22. Make some tea and admire your work! 🙂