Red Fruit and Almond Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 3 h. 35 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ¼ cups sliced Strawberries
- 2 ½ cups all-purpose flour
- 2 ¼ tsps Baking powder
- 1 pinch salt
- 1 ½ cups sugar
- ½ cup butter
- 2 large eggs
- 2 large egg whites
- 1 cup Buttermilk
- ¼ tsp red Food coloring
- For the filling and buttercream
- 4 Tbsps Redcurrant Jam (warmed)
- 0.333 cup cream cheese
- 0.333 cup unsalted butter
- 2 Tbsps Orange liqueur
- 3 cups powdered sugar
- To decorate
- 1 cup very finely chopped, toasted almonds
- 1 small egg white
- ½ Tbsp caster sugar
- 1 sprig Red currant
- 12 whole Strawberries
- 2 Tbsps Red currant jelly (melted)
- Strawberry Leaf lettuce variety
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Place the strawberries in a food processor and blend until smooth.
3.
Sift together the flour, baking powder and salt and set aside.
4.
Beat together the sugar and butter in a mixing bowl until well blended.
5.
Add the eggs, one at a time, beating well after each addition. Beat in the egg whites.
6.
Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with flour mixture. Add the pureed strawberries and food colouring and mix until just blended.
7.
Divide between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
8.
For the buttercream: beat together the cream cheese, butter, and liqueur until blended. Gradually sift in the icing sugar, and beat until smooth.
9.
Invert 1 cake onto a plate and spread with jam. Spread with 1/2 cup of buttercream. Place the remaining cake on top.
10.
Spread the remaining buttercream over the top and sides of the cake.
11.
To decorate: press the almonds into the top and sides of the cake. Chill until ready to serve.
12.
Lightly whisk the egg white until slightly frothy. With a pastry brush, paint the egg white onto the redcurrants. Sprinkle over the sugar, then place the fruit on a cooling rack in a cool, dry place for about 2 hours, until the coating hardens.
13.
Cut the whole strawberries into thin slices, cutting to, but not through, the stem end. Fan the strawberries on top of cake and brush with redcurrant jelly.
14.
Place the frosted redcurrants on top and decorate with strawberry leaves.
