Cream and Berry Cake

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Cream and Berry Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
566
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie566 kcal(27 %)
Protein7.93 g(8 %)
Fat32.97 g(28 %)
Carbohydrates60.4 g(40 %)
Sugar added39.52 g(158 %)
Roughage0.96 g(3 %)
Vitamin A395.86 mg(49,483 %)
Vitamin D1.92 μg(10 %)
Vitamin E4.72 mg(39 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.28 mg(25 %)
Niacin1.31 mg(11 %)
Vitamin B₆0.04 mg(3 %)
Folate48.73 μg(16 %)
Pantothenic acid0.31 mg(5 %)
Biotin1.11 μg(2 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C28.39 mg(30 %)
Potassium127.31 mg(3 %)
Calcium34.43 mg(3 %)
Magnesium13.16 mg(4 %)
Iron0.49 mg(3 %)
Iodine55.38 μg(28 %)
Zinc0.3 mg(4 %)
Saturated fatty acids19.38 g
Cholesterol214.34 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2 ⅔ cups
cup
double cream
1.333 cups
6
1.333 cups
plain flour
cup
butter (melted and cooled)
¼ cup

Preparation steps

1.
Preheat oven to 180°C | 350F | gas 4.
2.
Separate the egg yolks and place in a bowl with 200 g caster sugar.
3.
Place over a pan of simmering water and whisk until mixture has tripled in volume. Remove from the heat and continue to whisk until cooled.
4.
Carefully, sift flour and salt onto the top of the whipped eggs and sugar mixture. With a spatula very gently fold the dry ingredients together with the melted butter into the egg and sugar mixture.
5.
In a clean bowl whip the egg whites until stiff. Very gently fold the egg whites into the mixture using a figure of eight motion.
6.
Pour into a 20cm (8 inch) tin which has been greased and base lined with parchment paper.
7.
Bake in the oven for 30 – 35 minutes until golden brown and the cake is springy to the touch and coming away from the sides. Turn out onto a cooling rack and remove the lining paper.
8.
When completely cooled slice in half horizontally. Using the cake tin as a mould, line it with clingfilm letting it hang over the sides.
9.
Wash and halve the strawberries vertically, keeping a few whole for garnish
10.
Whip the cream together with 100g caster sugar. Place one half of the sponge in the bottom of the tin.
11.
Drizzle the strawberry syrup over the sponge cake. Place half the strawberries vertically around the tin (flat side towards the tin. Reserve a little of the whipped cream for the top.
12.
Cut the remainder of the strawberries into small pieces and add to the remainder of the whipped cream.
13.
Spoon the whipped cream and strawberries into the mould being careful not to dislodge the vertical strawberries. Place the remaining sponge half on too.
14.
Add the food colouring to the remainder of the cream and spread over the top of the gateaux.
15.
Decorate with the reserved strawberries. Place in the fridge for 30 minutes to firm up.
16.
Carefully unmould from the cake tin using the cling film and place on a serving plate.