Custard Gateau with Fruit
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the sponge
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 1 cup self-rising flour (heaped)
- For the pastry cream
- ¼ cup sugar
- 3 egg yolks
- 2 Tbsps all-purpose flour
- 2 Tbsps Corn starch
- 1.333 cups milk
- 1 tsp vanilla extract
- For the fruit filling
- 9 ozs Kiwi (sliced)
- 9 ozs Strawberries (sliced)
Preparation steps
1.
For the sponge: heat the oven to 180°C (160° fan) 350°F gas 4. Lightly grease a 20-23cm|8-9" flan tin.
2.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs one at a time, until well blended.
3.
Sift in the flour and fold into the mixture until incorporated.
4.
Spoon into the tin and bake for about 25 minutes, until lightly golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the pastry cream: whisk together the sugar and egg yolks until blended.
6.
Sift in the flour and cornflour and mix to a smooth paste.
7.
Heat the milk in a pan to almost boiling. Remove from the heat and add slowly to the egg mixture, whisking constantly.
8.
Return to the pan and cook over a medium heat until boiling, whisking constantly. Cook for about 1 minute, whisking constantly until thick. Remove from the heat and whisk in the vanilla extract.
9.
Pour into a clean bowl and cover the surface with cling film to prevent a skin forming. Cool to room temperature.
10.
Whisk the mixture again and spoon into the flan case.
11.
Arrange the fruit on top.
12.
For the glaze: heat the jam and water in a small pan until melted. Remove from the heat and brush over the fruit.
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