Cream-filled Gateau with Glaze
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 3 large eggs
- 1.333 cups sugar
- ¾ cup milk
- 1 Tbsp unsalted butter
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ½ tsps Baking powder
- ¼ tsp salt
- For the filling
- 3 cups milk
- ¾ cup superfine caster sugar
- ¼ tsp salt
- ¼ cup Corn starch
- 1 Tbsp all-purpose flour
- 4 large egg yolks
- ¼ cup butter
- 1 tsp vanilla extract
- For the glaze
- ½ cup cream (48% fat)
- 1 Tbsp light corn syrup
- 1.333 cups plain Dark chocolate (70% cocoa solids)
Preparation steps
1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Whisk together the eggs and sugar until pale and thick.
3.
Heat the milk and butter in a pan until just boiling. Remove from the heat and stir in the vanilla. Cool slightly.
4.
Pour into the egg mixture, whisking constantly until blended. Sift in the flour, baking powder and salt and mix well.
5.
Pour into the tin and bake for 40-50 minutes until golden and risen. Cool in the tin for 10 minutes then place on a wire rack to cool.
6.
For the filling: heat together 600ml milk, the sugar and salt, stirring. Bring to a simmer.
7.
Whisk together the cornflour, flour, egg yolks and remaining milk. Whisk in a little of the hot milk mixture. Pour through a sieve into the simmering milk and bring to a boil, whisking constantly until thickened. Remove from the heat. Stir in the butter and vanilla. Cover the surface with cling film. Cool and chill.
8.
Cut the cake horizontally through the middle and spread 1 half with the vanilla cream. Place the other cake half on top.
9.
For the glaze: heat the cream and syrup in a pan and bring just to a boil. Remove from the heat, add the chocolate and cool for 10 minutes. Stir gently, then pour over the cake and leave to set.
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