Eric Lanlards Strawberry Gateaux Recipe

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Eric Lanlards Strawberry Gateaux
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Ingredients
21
Count
Nutrition
1115
Calories
Total time
90
Minutes
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Ingredients:

  • 5 medium eggs, beaten
  • 12 oz all-purpose flour , sifted
  • 1 1/2 tsp baking powder , sifted
  • 2 to 3 tbsp milk
  • creme mousseline
  • 3 medium eggs
  • 1 oz flour
  • 8 1/2 oz milk
  • 4 1/2 oz unslated butter
  • 1 tsp kirsch or 1 tsp strawberry falvoring
  • 3 punnets (containers) strawberries, stems removed, with a few reserved for top of cake
  • 7 oz marzipan
  • 1 or 2 drops pink food coloring

Directions:

  1. Cake:
  2. Preheat oven to 350F/180C.
  3. Butter and line a 8 inch/ 20cm round cake tin (use one with tall sides and a removable bottom or a springform tin).
  4. Cream butter and sugar until light and fluffy.
  5. Gradually add eggs, beating well.
  6. Fold in flour and baking powder, along with vanilla and milk.
  7. Pour into tin and bake for 75-90 minutes, until golden brown and springy to the touch.
  8. Let cool 5 to 10 minutes, then turn onto wire rack to finish cooling.
  9. Wash cake tin to use for decorating.
  10. ***************************************************************************
  11. Creme Mousseline::
  12. Put eggs, sugar, flour and milk in a pan and heat gently.Stir with a whisk while heating.
  13. When it has thickened add half of the soft butter and mix well.
  14. Allow to cool.
  15. When mixture has cooled, mix in the rest of the butter and whisk until smooth and creamy.
  16. Pour mixture into bowl, add kirsch or strawberry flavoring and vanilla.
  17. Beat with electric mixer until stiff and fluffy.
  18. ***************************************************************************
  19. To decorate:
  20. When cake is cool, split in half horizontally and place one layer in the bottom of the cake tin without the baking tin bottom. Set your foil cake board underneath.
  21. With a spatula, spread a thin layer of creme mousseline over the layer in the bottom of the tin.
  22. Cut strawberries in half , vertically, one at a time, and place the cut half facing around the ring, small tip pointing upright.
  23. Fill the center with whole strawberries, standing them on the stem-end.
  24. Spread creme mousseline over the strawberries, filling any gaps.
  25. Place the other cake layer on top and gently press down.
  26. Color the marzipan, using a drop at a time and working it in gradually.
  27. On a dusted surface, roll out marzipan into a thin circle (3 mm).
  28. Lay it on top of the cake and smooth it out.
  29. Trim the edges with a knife.
  30. Decorate the top with strawberries.
  31. Put melted chocolate into a decorating /icing cone and write Fraisier (or whatever you wish) on top.
  32. Add small flourishes around the edge of the cake.
  33. Remove the springform ring, or gently push cake up from botttom of the tin.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1114.68 Kcal (4667 kJ)
Calories from fat 521.82 Kcal
% Daily Value*
Total Fat 57.98g 89%
Cholesterol 244.98mg 82%
Sodium 148.94mg 6%
Potassium 656.26mg 14%
Total Carbs 132.48g 44%
Sugars 86.92g 348%
Dietary Fiber 6.63g 27%
Protein 16.69g 33%
Vitamin A 0.4mg 12%
Iron 5.9mg 33%
Calcium 203.6mg 20%
Amount Per 100 g
Calories 380.01 Kcal (1591 kJ)
Calories from fat 177.9 Kcal
% Daily Value*
Total Fat 19.77g 89%
Cholesterol 83.52mg 82%
Sodium 50.77mg 6%
Potassium 223.73mg 14%
Total Carbs 45.16g 44%
Sugars 29.63g 348%
Dietary Fiber 2.26g 27%
Protein 5.69g 33%
Vitamin A 0.1mg 12%
Iron 2mg 33%
Calcium 69.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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