Eric Lanlards Strawberry Gateaux |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Eric Lanlard is the cake maker to the stars. This cake is not only delicious, but is so beautiful when presented. Ingredients:
cake base |
10 oz unsalted butter, softened |
10 oz caster sugar |
5 medium eggs, beaten |
12 oz all-purpose flour, sifted |
1 1/2 tsp baking powder, sifted |
2 tsp vanilla extract |
2 to 3 tbsp milk |
creme mousseline |
3 medium eggs |
4 oz caster sugar |
1 oz flour |
8 1/2 oz milk |
4 1/2 oz unslated butter |
1 tsp kirsch or 1 tsp strawberry falvoring |
2 drops vanilla extract |
decoration and icing |
3 punnets (containers) strawberries, stems removed, with a few reserved for top of cake |
7 oz marzipan |
1 or 2 drops pink food coloring |
31/2 oz dark chocolate, melted (optional for decorating top) |
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.
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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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