Berry Gateau Square
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
308
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this authorIngredients
for
1
- Ingredients
- ½ cup
softened butter
- ½ cup
- 1.333 cups
- 1 teaspoon
- 2
- ¼ cup
- 2 sheets
- 1 cup
Strawberries (cut into small pieces)
- ⅛ cup
- 1 ⅔ cups
- 0.333 cup
-
Strawberries (sliced, to garnish)
Preparation steps
1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
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