Strawberry Gateau

SERVES: 16

INGREDIENTS

For the sponge cake:

>6 eggs

>1 cup (200g) sugar

>2 teaspoons baking powder

>1 2/3 cups (200g) flour

>1 teaspoon vanilla essence

For the crème pâtissière:

>2 egg yolks

>4 tablespoons sugar

>2 tablespoons cornstarch

>2 cups (500ml) milk

>50g butter

 >750g strawberries

>1/2 cup (100g) sugar

>1 packet strawberry jelly (4 servings)

>2 cups (500ml) cream, double

>6 tablespoons icing sugar

For the syrup:

>1/2 cup (125ml) water

>1/2 cup (100g) sugar

>3 tablespoons cognac, brandy or rum

PREPARATION:

Syrup

>Place sugar and water in a saucepan.

>Bring to a boil and keep cooking for 5 minutes.

>Remove from heat and stir in cognac.

>Wash 500g of strawberries, cut in halves and place in a bowl, with ½ cup of sugar. Refrigerate for 3 hours.

Sponge cake

>Beat eggs and sugar with electric mixer for about 15 minutes, until light yellow and creamy.

>Fold in vanilla essence.

>Sift together flour and baking powder and gently fold into egg mixture.

>Pour mixture into a 24cm round tin, greased on the sides and lined with nonstick baking paper at the base.

>Bake in a moderate oven for about 30 minutes or until cooked when tested with a skewer.

>Remove from oven and let stand for a few minutes before turning out.

>Cool on a wire rack.

Cook’s tip: You can place it in the freezer for a few minutes before cutting it.

Crème pâtissière

>Place egg yolks and sugar in a small saucepan. Mix well.

>Fold in cornstarch and milk.

>Cook over a medium heat, stirring continuously until the mixture thickens.

>Bring to a boil and keep cooking for 2 more minutes.

>Remove from heat and fold in butter.

>Cut cake horizontally into four layers.

(Take into account that the top layer must be about 3cm thick).

>It is advisable to cut layers while spreading them with the filling.

>The top layer is the one that is covered by the nonstick baking paper.

>Cut bottom layer and place it on a serving dish.

>Brush with syrup, without reaching the edges.

>Spread with crème pâtissière and arrange some strawberries onto it ( previously drained), making sure they reach the edges of the cake, so they can be seen.

>Repeat this procedure until you get to the top layer.

>Cut this into a 3-4cm wide ring.

>Spread with some crème pàtissière and place it on top of the gâteau.

>Whip cream with icing sugar until stiff.

>Fill a piping bag fitted with a large fluted nozzle (1M,22 or 2D) and pipe rosettes of cream around the inner edge of the ring, forming a high frame which will contain the jelly.

>Reserve remaining cream in the fridge.

>Prepare strawberry jelly, according to the instructions in the packet.

>Allow to cool until half-set.

>Arrange remaining strawberry halves on top of the cake, in the central well framed by cream rosettes.

>Spoon half-set jelly over strawberries, but reserve some.

>Refrigerate until jelly is set.

>Heat remaining jelly again until liquid and pour it over the strawberries until completely covered by an even layer of jelly.

>Refrigerate until set.

>Use remaining cream to decorate sides and top of gâteau with a piping bag fitted with a large fluted nozzle (1M , 22 or 2D). Refrigerate until serving. (Do not freeze or the jelly would melt at the moment of serving).

*Brooke