Berry Gateau Square

Name: Berry Gateau Square
Total time: 1 h 5 min
Yield: 1
Cuisine: American, North America
Ingredients: 0.5 cup softened butter; 0.5 cup sugar; 1.333 cups All purpose flour; 1 teaspoon Baking powder; 2 eggs; 0.25 cup milk; 2 sheets gelatin; 1 cup Strawberries (cut into small pieces); 0.125 cup Strawberry syrup; 1.667 cups cream; 0.333 cup powdered sugar; lemon juice; Strawberries (sliced, to garnish)

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Health Score:

5,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

308

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	308 kcal	(15 %)
Protein	4.7 g	(5 %)
Fat	20.71 g	(18 %)
Carbohydrates	26.67 g	(18 %)
Sugar added	13.64 g	(55 %)
Roughage	0.24 g	(1 %)

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more nutritional values

Vitamin A	232.6 mg	(29,075 %)
Vitamin D	0.93 μg	(5 %)
Vitamin E	1.43 mg	(12 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	1.62 mg	(14 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	37.18 μg	(12 %)
Pantothenic acid	0.27 mg	(5 %)
Biotin	0.84 μg	(2 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	7.26 mg	(8 %)
Potassium	74.37 mg	(2 %)
Calcium	57.31 mg	(6 %)
Magnesium	8.01 mg	(3 %)
Iron	0.79 mg	(5 %)
Iodine	17.25 μg	(9 %)
Zinc	0.22 mg	(3 %)
Saturated fatty acids	12.74 g
Cholesterol	87.7 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

small baking tin; 20 x 30 cm

Ingredients: ½ cup
softened butter; ½ cup
sugar; 1.333 cups
All purpose flour; 1 teaspoon
Baking powder; 2
eggs; ¼ cup
milk; 2 sheets
gelatin; 1 cup
Strawberries (cut into small pieces); ⅛ cup
Strawberry syrup; 1 ⅔ cups
cream; 0.333 cup
powdered sugar; lemon juice; Strawberries (sliced, to garnish)

How healthy are the main ingredients?

Strawberry Strawberry

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Preparation steps

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and line the baking tin with grease-proof paper.

Beat the butter and sugar together until creamy. Mix together the flour, baking powder and a pinch of salt and add to the buttercream a little at a time, stirring to incorporate. Whisk in the eggs and milk, alternating between the two, until a smooth mixture is obtained. Pour the batter into the tin and smooth the top. Bake in the oven for around 25 minutes and then leave to cool.

Soften the gelatine in cold water. Blend the strawberries with the strawberry syrup to a smooth purée and put this sauce in a pan. Squeeze the excess moisture out of the gelatine and dissolve in the sauce over a low heat.

Using a wooden skewer, make holes all over the top of the cake, roughly 2 cm apart. Pour the sauce over the cake and smooth over. Put the cake in the fridge to cool completely.

Whip the cream until stiff, gradually adding the icing sugar in the process, and a dash of lemon juice. Spread the cream generously over the top of the cake. Garnish with the sliced strawberries.