I have been MIA for last few days, just one of those times when I am too distracted by too many things going on around me and all the idea popping in my head. And then I realise, I have been neglecting my space, my blog.
So here I am..I have a weird penchant, looking at pictures of food or delicacies that I made sometime ago make me happy. It gives me a different kind of pleasure and takes my mind off from a lot of things. Its like my nirvana state. And while doing this, i bumped into my Strawberry Gateau that I made few months ago, and I just wanted to share it with you guys.
Here you go:
Sponge cake (if you aren’t in the mood, then just make it out of the box and do the icing)
- 2 cups (230g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar – you can use either all granulated or brown sugar or both
- 1/2 cup (100g) tightly packed light brown sugar – brown sugar gives a yummy moisture and softness to the cake, i prefer it
- 2 large eggs, at room temperature
- 4 large egg yolks, at room temperature
- 1 Tablespoon (15ml) pure vanilla extract
- 2/3 cup (160ml) buttermilk, at room temperature
- 300 ml extra thick cream
- 2-3 tbsp icing sugar
- 1 cup almonds – coarsely chopped
- 2 cup fresh strawberries – sliced
- Beat sugar and butter together till they become creamy and fluffy
- Sift flour, baking pwd and salt and set aside
- Add eggs & yolks one at a time to the butter and sugar mixture, beating at low speed and scraping the side down
- Now add dry ingredients and buttermilk alternately to the mix and mix with spatula till well combined (DO NOT OVER MIX! this will dry the cake out)
- Add vanilla extract and mix slowly again
- Pre-heat the oven to 180 deg (350 F)
- Pour the mixture in the baking pan (6inch will be good)
- You can either bake the entire cake in one pan and then half it horizontally later when its cooled, or bake it in two pans with half mixture in each
- Bake the mixture for 20-25 min, till the toothpick inserted in the middle comes clean
- Take it out and let it cool on the cooling rack
Start working on the icing:
- Beat the cream till it has soft peaks, add the icing sugar and mix well (don’t over mix as that will spoil the cream)
- To add a bit of more taste you can also mix strawberry sauce lightly in the cream, otherwise just keep it as it is.
- Once the cake is cool, and sliced into half with a sharp knife, layer cream on the middle layer as much as you want, and then top it with spreading sliced strawberries on it
- Cover the top layer on cream layer, you have a cake ready
- Now lightly spread the cream around the sides and top of the cake, you don’t need to be neat about it, as it will hide behind the almonds. We just need to have a good layer of cream around the cake
- Now, with a spoon or your hand, start putting crushed almonds on the sides (they will keep falling, but you just need to keep on dressing it). Try this by putting cake on the high lever stand so it is easier to do.
- Once the sides are all covered with almonds, then put sliced strawberries on top of the cake, covering the whole top cake layer.
- To give the strawberries a gloss, lightly brush sugar syrup on them to give a sparkle
And you have your yummy strawberry gateau ready to serve!