Strawberry Gateau Recipe
Would you like to try an easy to make but great in taste Strawberry Gateau recipe? Strawberry Gateau makes a yummy Dessert. The main ingredient in Strawberry Gateau is always Fruits. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Strawberry Gateau.
Ingredients
Oil for greasing
3/4 cup sugar, firmly packed
1 1/2 cups self rising flour, sifted
3/4 cup soft margarine
3 large eggs
3 tablespoons milk
2 tablespoons strawberry jam
1 1/4 cups heavy cream, whipped and chilled
1/2 cup flaked almonds, toasted
1 1/2 cups fresh strawberries
Strips of angelica to decorate
Directions
1 Prepare a 19cm/7'/2 inch souffle dish by lightly brushing sides and base with oil. Line the base with a circle of greaseproof paper (non stick parchment). Coat the sides with a little extra sugar; knock out any surplus.
2 Put the sugar, flour, margarine, eggs and milk into a mixing bowl and beat until smooth. Continue beating for 2 minutes by hand or for 1 minute if using an electric mixer.
3 Pour the mixture into the souffle dish.
4 Microwave on full power for about 7-9 minutes (giving the dish a half turn, twice during cooking, if necessary), until a wooden cocktail stick (toothpick), inserted into the centre, comes out clean.
5 Allow to stand for 5 minutes before turning out onto a cooling rack which has been covered with a clean tea (dish) towel. Cool, and remove the paper.
6 When cold, cut the cake in half across the centre. Fill with the jam and sandwich the two halves together again.
7 Coat the sides of the cake with some of the whipped cream, then roll the sides in the nuts to coat.
8 Spread some of the remaining cream on the top to cover.
9 Decorate with strawberries, angelica and rosettes of cream.
2 Put the sugar, flour, margarine, eggs and milk into a mixing bowl and beat until smooth. Continue beating for 2 minutes by hand or for 1 minute if using an electric mixer.
3 Pour the mixture into the souffle dish.
4 Microwave on full power for about 7-9 minutes (giving the dish a half turn, twice during cooking, if necessary), until a wooden cocktail stick (toothpick), inserted into the centre, comes out clean.
5 Allow to stand for 5 minutes before turning out onto a cooling rack which has been covered with a clean tea (dish) towel. Cool, and remove the paper.
6 When cold, cut the cake in half across the centre. Fill with the jam and sandwich the two halves together again.
7 Coat the sides of the cake with some of the whipped cream, then roll the sides in the nuts to coat.
8 Spread some of the remaining cream on the top to cover.
9 Decorate with strawberries, angelica and rosettes of cream.
