Quick strawberry and vanilla gâteau

Quick strawberry and vanilla gâteau

By
From
Desserts
Serves
6-8

This recipe saves time by using a sponge flan case, although you wouldn’t know by looking at it. The trick is to flavour the creamy filling – I use bought, ready-made custard as this creates a better-tasting filling.

Ingredients

Quantity Ingredient
1 large ready-made flan case
750ml double cream
100g caster sugar
1 vanilla pod, seeds only
1 shot drambuie
200ml ready-made custard
1 punnet small strawberries
1 1/2 punnets large strawberries
1 punnet mixed berries, such as redcurrants, blueberries and blackberries
50g icing sugar
fresh mint sprigs

Method

  1. Using a 20–25cm stainless steel ring, cut out the centre of the flan. With a sharp knife, slice the disc in half through the middle so you end up with two thin discs.
  2. Whip the double cream with 25g of the caster sugar, the vanilla seeds and a shot of Drambuie to a thick peak consistency. Fold in the custard, then chill in the fridge.
  3. Set aside 10 whole, small strawberries for the garnish. Cut the green top from all the remaining strawberries and cut them in half lengthways.
  4. Place one sponge disk in the bottom of the ring then line the ring with the largest strawberry halves, cut side against the ring. You won’t need all of the strawberries so save the remainder for the topping. Place the whipped cream in the ring and gently spread to the edges. Add the rest of the strawberries and smooth the top.
  5. Place the remaining disc of sponge on top and lift the cake onto a plate and remove the ring by carefully warming the edges with a hot cloth and lifting it straight off.
  6. Place the remaining caster sugar into a very clean pan and heat gently until it caramelizes, then remove from the heat and leave to cool slightly.
  7. While this is cooling, take a metal skewer that has been heated until red hot and score the top of the gâteau in lines to create a diamond pattern. Once cooled, the caramelised sugar should be made into spun sugar and placed on top of the dish. Dress the top with the remaining strawberries and the berries. Sprinkle over the sieved icing sugar and garnish with sprigs of fresh mint.
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