Mixed Berry Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 15 min.
Ready in
Ingredients
for
1
- For the sponge cake
- 3 eggs (separated)
- 0.333 cup sugar
- ½ unwaxed lemon (juiced)
- 0.333 cup flour
- 3 Tbsps Corn starch
- For the pudding
- ¼ cup Corn starch
- 1 Vanilla bean (seeds scraped out)
- 1 ½ cups milk
- 2 Tbsps sugar
- For the berry topping
- 2 ⅔ cups mixed Berry (e. g. blackberries, redcurrant, raspberries, blueberries)
- 3 Tbsps sugar
- 1 ⅔ cups red Fruit juice
- 1 ½ Tbsps Corn starch
- 3 Tbsps dry Red wine
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tin with grease-proof paper.
2.
Mix together the egg yolks and half the sugar until foamy. Beat the egg whites with a pinch of salt and the lemon juice and gradually beat in the remaining sugar. Continue to beat until the mixture shines and forms stiff peaks. Place the egg white mixture on top of the egg yolk mixture and mix together the flour and the cornflour. Sieve over the egg mixture and gradually fold everything together.
3.
Transfer the cake mixture into the prepared baking tin, spread evenly and bake for 25-30 mins until golden. Test with a wooden stick to see if the cake is done.
4.
To make the pudding, mix the cornflour and the vanilla seeds with 3 tbsp milk. Place the remaining milk and the sugar in a pot and bring to the boil. Stir in the cornflour mixture, allow to thicken and then transfer to a bowl. Dust with icing sugar and leave to cool.
5.
Remove the cake from the oven, leave to cool, then spread with the pudding.
6.
Place the berries, sugar and the juice in a pot and bring to the boil. Mix together the cornflour and the wine and add to the berries. Allow to thicken and remove from the heat.
7.
Spread the berry mixture on top of the cake and chill for 2 hours in the fridge. Remove from the baking tin and serve.
