Cheats Strawberry Gâteau Food

CHEAT'S STRAWBERRY GâTEAU

Steps:

• Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.
• Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside.
• Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.
• Line the ring with the large strawberry halves, placing the cut-side against the ring - reserve the rest of the strawberries.
• Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould - adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly.
• Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.
• Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.
• For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau.
• Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired.

STRAWBERRY HAZELNUT GATEAU

Steps:

• Beat the egg whites with salt until soft peaks form, gradually add sugar, beat until the sugar is dissolved and mixture is of meringue consistency.
• Beat in the vinegar and vanilla.
• Line bases of two 20cm springform pans with greased greaseproof paper which has been lightly dusted with cornflour.
• Spread meringue mixture evenly into tins.
• Sprinkle ground hazelnuts evenly over meringue in both tins.
• With a knife or small spatula, swirl hazelnuts lightly through meringue. Smooth over top of meringue with the back of a spoon.
• Bake in moderate oven 35 - 40 minutes or until meringue is crisp to touch; release sides of pan, cool on the base of the pan.
• Chop chocolate. Combine with water in top of double saucepan; stir over simmering water until melted; cool.
• Remove cakes from bases.
• Place a layer of meringue on a serving plate, flat side down; spread with a thin layer of chocolate. Spread whipped cream over chocolate. Reserve 4 strawberries, wash and hull the remainder, cut in half, arrange over cream.
• Spread the underside of second meringue with remaining chocolate mixture, place on top of strawberry layer, chocolate side down.
• Whip extra cream, cover sides and top of cake and if desired, pipe cream decoratively on top.
• Arrange reserved halved strawberries on top of cake. Refrigerate until ready to serve. If desired, brush strawberries used for decoration with warmed, sieved strawberry jam to give them a pretty glaze before arranging on cake. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

QUICK CHEAT'S STRAWBERRY MOUSSE

Steps:

• Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
• Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
• Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.