Stawberry Mousse Gáteaux

Stawberry Mousse Gáteaux
 
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This recipe was uploaded
by metzfits

 
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Ingredients

Ingredients
Method
 
  • For the cake
  • 100g self raising flour
  • 100g butter or margarine (butter is better)
  • 100g caster sugar
  • 2 eggs
  • For the mousse
  • 1 tbsp powdered gelatine
  • 30ml water
  • 450g Strawberries
  • 3 eggs separated
  • 75g caster sugar
  • 5ml lemon juice
  • 300ml double cream
  • 2 tbsp flaked almonds (lightly toasted - but these are optional)
Beat together the cake ingredients until smooth. Spoon this into a greased and lined 9" cake tin and bake in the oven at 190C/375F/gas mark 5 for 25 minutes until golden brown and firm to the touch. Remove from the cake tin and leave to cool completely.

To make the mousse sprinkle the gelatine over the water in a bowl and leave until spongy in appearance. Stand the bowl in a pan of hot water and allow to dissolve then leave to cool slightly. Purée 350g of the strawberries and rub through a sieve to discard of the pips. Beat the egg yolks and sugar until pale and thick and the mixture falls off the whisk in ribbons. Stir in the strawberry purée, lemon juice, and gelatine. Whip the cream until stiff then add half to the mixture. With a clean whisk and bowl whisk the egg whites until stiff and fold gently and gradually into the mixture.

Cut the sponge in half and place one half in the base of a clean cake tin lined with clingfilm (plastic cover). Slice the remaining strawberries and arrange over the sponge then top with the flavoured cream and finally the second layer of sponge and press down GENTLY. Chill until set.

To serve, invert the gáteaux on to a serving plate and remove the clingfilm and decorate with the remaining cream and the flaked almonds.

Stawberry Mousse Gáteaux

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This recipe was uploaded by metzfits

 
 
This cake is of my own creation by tweeding a recipe I found in a cookbook, it never lasts long when little ones are about, it is gone within minutes! It is perfect as a birthday party cake or indeed at Christmas. To make this please allow a few free hours because this can't be rushed.

Method


Beat together the cake ingredients until smooth. Spoon this into a greased and lined 9" cake tin and bake in the oven at 190C/375F/gas mark 5 for 25 minutes until golden brown and firm to the touch. Remove from the cake tin and leave to cool completely.

To make the mousse sprinkle the gelatine over the water in a bowl and leave until spongy in appearance. Stand the bowl in a pan of hot water and allow to dissolve then leave to cool slightly. Purée 350g of the strawberries and rub through a sieve to discard of the pips. Beat the egg yolks and sugar until pale and thick and the mixture falls off the whisk in ribbons. Stir in the strawberry purée, lemon juice, and gelatine. Whip the cream until stiff then add half to the mixture. With a clean whisk and bowl whisk the egg whites until stiff and fold gently and gradually into the mixture.

Cut the sponge in half and place one half in the base of a clean cake tin lined with clingfilm (plastic cover). Slice the remaining strawberries and arrange over the sponge then top with the flavoured cream and finally the second layer of sponge and press down GENTLY. Chill until set.

To serve, invert the gáteaux on to a serving plate and remove the clingfilm and decorate with the remaining cream and the flaked almonds.
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