Tiered Mini Berry Gateau
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
10
- For the strawberry mousse
- 1 ¼ cups sliced Strawberries
- 2 Tbsps sugar
- 2 cups mini Marshmallow
- ⅞ cup cream (40% fat)
- For the cupcakes
- 2 eggs
- ½ cup caster sugar
- ¼ cup cream (30% fat)
- 1 tsp vanilla extract
- 1 cup self-rising flour
- ½ tsp Baking powder
- ¼ cup butter (melted)
- For the decoration
- powdered sugar
- sliced Strawberries
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Skillet, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Salad spinner, 1 Lid
Preparation steps
1.
For the strawberry mousse: put the strawberries into a pan with 100 ml water and the sugar. Bring to a boil and simmer for about 3 minutes until the strawberries are soft. Remove from the heat and mash until pulpy.
2.
Stir the marshmallows into the hot pulp until they dissolve. Stir and leave to cool.
3.
Whisk the cream until it holds its shape, but is not stiff. Fold the cream into the cooled strawberry mixture, then spoon into a bowl and chill for about 2 hours until set.
4.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 10 hole bun tin.
5.
Beat the eggs and sugar until light, then beat in the cream and vanilla.
6.
Sift over the flour and baking powder and fold in lightly, followed by the butter.
7.
Fill the bun tins 3/4 full with the mixture. Bake for 12-15 minutes until golden. Test by lightly pressing the top of the cakes with your fingers – the cakes should spring back. Remove from the oven and leave to cool in the tins for 5 minutes. Turn out onto a wire rack to cool completely.
8.
Split each cold cupcake into 3, using a sharp knife. Place a spoonful of the strawberry mousse on one layer and spread fairly thickly over the cake. Top with a layer of cupcake. Spread with another spoonful of mousse and top with the third layer of cake. Chill until ready to serve.
9.
To decorate: sift a little icing sugar over the top layer just before serving and top with sliced strawberries.
