1 hr 15 min.
- For the cake
- 1.333 cups unsalted butter
- 1.333 cups superfine caster sugar
- 5 eggs
- 2.333 cups all-purpose flour
- 1 ½ teaspoons Baking powder
- 2 teaspoons vanilla extract
- 3 tablespoons milk
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and butter and line three 23 cm | 9" ? loose-bottomed cake tins with greaseproof paper
Cream the butter and sugar together and beat until light and fluffy. Beat the eggs in one at a time, then gradually add the flour and baking powder, followed by the vanilla extract and milk.
divide the mixture between the tins and bake for 25 minutes or until golden brown and springy to the touch. Leave to cool for 5-10 minutes then turn cakes out onto a rack to cool completely.
To make the filling, put the eggs, sugar, flour and milk in a pan and blend together well. Stir continuously over a gentle heat until it begins to simmer and thicken, then remove from the heat. Stir in half the softened butter and mix together well, then leave to cool.
When cooled, mix in the remaining half of the butter and whisk until you have a smooth mousse like texture. Pour into a large bowl, add the vanilla essence and kirsch and mix with an electric whisk until stiff and fluffy.
Lay one of the sponge layers on a serving plate and spread with a third of the mousse. Top with a third of the strawberries, then repeat twice more to form the gateau. Serve as a delicious celebration cake.