Strawberry Cream Gâteau
Nutrition
Calories: 455 kcalCarbohydrates: 43 gProtein: 12 gFat: 38 gSaturated Fat: 25 gCholesterol: 252 mgSodium: 63 mgFiber: 4 gSugar: 30 gVitamin A: 30.1 IUCalcium: 67 mgIron: 10 mg
Ingredients
- 2 each egg yolks
- 4 whole u.s. grade a large egg
- 1 tablespoon lemon zest zest from 1 lemon
- 1/2 cup superfine sugar
- 1 cup flour sifted
- 1/2 cup butter melted
- 1 ½ cups fresh strawberries washed, dried and hulled
- 12 oz heavy cream
- ½ cup confectioner's sugar
- 1 tbsp strawberry liqueur or Kirsch
Instructions
- Preheat the oven to 300°F. Grease an 8 inch round cake pan, line the base with waxed paper and then grease the paper.
- Place the eggs yolks, egg, lemon zest and sugar in a mixing bowl and beat with electric beaters for about 10 minutes or until thick and pale. Add the flour and melted butter. Beat for a further minute, then transfer to the prepared cake pan.
- Bake in the center of the oven for 30 - 35 minutes or until a skewer inserted into the center of the cake comes out clean. Turn out on to a wire rack, peel off the lining paper and leave to cool completely.
- To make the strawberry cream, place all but one of the strawberries in a food processor and purée until smooth. Place the heavy cream in a bowl and whip until it holds peaks. Fold the purée into the cream with the confectioners' sugar and liqueur.
- Place the cooled cake on a plate and spread the strawberry cream evenly over the top and sides, making swirls for an attractive finish. Decorate
- This cake can be kept for up to two days in the refrigerator.