Gateau Fraisier(Strawberry cake)

Gâteau Fraisier(Strawberry cake)

Preparation time:        1 hr                                TYPE:  non veg

Cook time: 1hr

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INGREDIENTS:

Sponge cake cut into two layers(1 ½  cm thick)

gelatin

400 ml milk

 vanilla Essence

50 g caster sugar

50 g corn flour

2 whole eggs

100 g butter, cut into cubes

400 ml whipped cream

 500 g medium to large strawberries

30 g caster sugar boiled with 30 ml of water for 2 minutes to make a sugar syrup

A little icing sugar for dusting

250 g fondant

To garnish the cake:

100 ml whipped cream

A few strawberries

Preparation:

  Place the gelatin in a bowl of cold water to soften.

Place the milk in a pan with the vanilla essence and bring almost to the boil.

In a bowl, mix together 50 g caster sugar, 50 g corn flour and the eggs. Whisk in the hot milk, then transfer to a pan and cook the custard on low heat, stirring constantly with a wooden spoon until it thickens.

Dissolve the gelatin in the water. Transfer the gelatin  into the custard, then whisk in the cubed butter until smooth. Pour the custard into a large tray to allow it to cool quickly.

When the custard is cold, but not set, fold in the whipped cream. Transfer the preparation into a piping bag fitted with a 1 cm round nozzle.

Trim a bit more than 1 cm from the edges of each sponge layer.

Line a 22 cm cake ring with a special strip of plastic to stop the cake from sticking. Place the cake ring on an oven tray lined with baking paper.

Place a layer of sponge in the center of the cake ring and then pipe a little custard in the space between the sponge and the sides of the ring. Line the sides of the ring with medium sized strawberries, cut in half.

Pipe a little custard on top of the sponge and between each strawberry, and spread some custard on the sides of the ring. Top with a layer of strawberry halves, then with another layer of sponge. Brush the sponge with a little sugar syrup.

Top with a layer of custard, smooth the top and refrigerate for 2 hours to set.

Dust the bench with a little icing sugar. Roll the fondant n to a circle the same size as the cake, and place it on top of the set cake. Un-mold the cake, remove the strip of plastic. Gâteau Fraisier  is ready. Garnish with few halved strawberries and scraped dark chocolates.