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Strawberry Gateau

A stunning layered dessert featuring sponge, Drambuie-infused whipped cream, fresh strawberries, and summer berries with a caramel garnish.

Vegetarian Dessert Summer Strawberries Cakes

Estimated Nutrition

Calories

681

kcal / serving

5448.2 kcal total

Carbs

55.7g

per serving

445.8 g total

Fat

47.8g

per serving

382.4 g total

Protein

4.8g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Flan Case

Large

1.5

tsp

Vanilla Extract

200

Caster Sugar

75g for cream, remainder for caramel

Icing Sugar

For dusting

Dairy

800

Double Cream

Fruits

punnet

Strawberries

Large, trimmed and halved lengthways

punnet

Strawberries

Small, for garnish

0.5

punnet

Raspberries

Part of mixed berries

0.5

punnet

Blueberries

Part of mixed berries

0.5

punnet

Blackberries

Part of mixed berries

Liquids

tbsp

Drambuie

Or liqueur of choice

NutsSeeds

sprig

Mint

Fresh garnish

Method

Cut through the flan case using a 20-25cm stainless steel ring and discard the outer sponge.

Slice the sponge horizontally to create two thin layers.

Place the ring on a flat plate and press one sponge layer into the bottom.

Drizzle two tablespoons of liqueur over the sponge layer.

Whip the cream, vanilla, remaining liqueur, and 75g of sugar into soft peaks.

Line the inside of the ring with the cut sides of the large strawberry halves.

Fill the center with whipped cream, leveling it to the top of the strawberries.

Place the second sponge layer on top and press down gently.

Warm the ring edges with a hot cloth and lift it off carefully.

Dust the top of the gateau with icing sugar.

Melt the remaining caster sugar in a pan until it caramelises.

Remove the caramel from heat and allow it to cool slightly.

Score a diamond pattern on the top using a hot metal skewer.

Decorate the top with remaining strawberries, berries, and mint sprigs.

Spin the caramel around a handle to create curls and place them on top.

Serve in wedges with additional pouring cream if desired.

made with
a toodle. project