This heavenly gateau with loads of sweet strawberries is a successful recipe provided by one of our readers. Give your family a special treat with it!
|For the sponge cake:|
|120 g||Mix C - Mix Pâtisserie|
|1 package||vanilla sugar|
|1 tsp||baking powder|
|a little bit of||lemon juice|
|400 ml||whipping cream|
|140 g||icing sugar|
|18 g||powder gelatin|
|For the topping:|
|1/2 glass||blackberry jelly|
|1 package||powder gelatin|
- Preheat the oven to 180°C. Grease a round cake tin (Ø 24 cm) and dust with flour.
- For the cake base: Separate the eggs and whip the egg whites with half the sugar until they form stiff peaks.
- Beat the egg yolks vigorously with the vanilla sugar and the rest of the sugar until it becomes creamy.
- Fold the egg whites into the egg yolk mixture and then carefully fold in the sieved flour along with the baking powder.
- Pour the mixture into the cake tin and bake in the middle of the oven for approx. 12 - 15 minutes.
- When cooked, remove the biscuit base from the tin and let cool on a cooling rack. Then place on a cake plate and surround it with a cake ring.
- For the filling: Take 475g of strawberries (washed and stalks removed) and place them in the mixer with the icing sugar and lemon juice.
- Take 5 tbsp of the resulting sauce and use this to hydrate the powdered gelatine. Heat briefly in the microwave, and carefully mix with the remaining sauce and place to one side.
- Beat the chilled cream until thick and combine with the strawberry mix.
- Sprinkle a little cherry brandy or strawberry liqueur over the base then spread half the cream. Layer 125 g of chopped strawberries and finish off with a layer of the remaining cream.
- Chill in the fridge for two hours.
- Hydrate a pack of powdered gelatine using 3 tbsp water. Warm the blackberry jelly in a pan and dissolve the gelatine in it.
- To decorate: Cut the strawberries in half, mix with the jelly and scatter over the cake.
- Chill the cake in the refrigerator overnight. The next day remove the cake ring and serve.