Frozen Berry Gateau with Decoration
6,4 / 10
ready in 7 h.
- For the sponge base
- 2 egg yolks
- 4 Tbsps warm water
- ¼ cup sugar
- 1 tsp vanilla extract
- 2 egg whites
- ¾ cup all-purpose flour
- For the filling
- 1 cup cream cheese (heaped)
- 14 ozs sweetened condensed milk
- 18 ozs Strawberries
- 50 meters lemon juice
- 1 cup cream (38% fat)
For the sponge base: heat the oven to 190°C (170° fan) 375°F gas 5. Line a 23cm|9" cake tin with baking paper.
Beat the egg yolks with the water, sugar and vanilla until thick and foamy.
Whisk the egg whites until they form stiff peaks.
Fold the beaten egg whites into the egg yolk mixture. Sift the flour over the mixture and fold in.
Spread the mixture evenly in the tin and bake for 10-12 minutes until golden. Leave to cool in the tin.
For the filling: beat the cream cheese until fluffy. Gradually beat in the condensed milk.
Mash the strawberries and stir in the lemon juice. Stir into the cream cheese mixture.
Whisk the cream until thick and gently fold into the mixture until combined.
Pour on top of the base and freeze for at least 6 hours or overnight.
Put on a serving plate and pipe rosettes of cream on top. Decorate with wafers. Stand for 10 minutes before serving.