Mary Berry Strawberry Gateau Food

MARY BERRY'S STRAWBERRY CAKE RECIPE

Steps:

• In a frying pan over a medium heat, toast the almonds until golden, stirring frequently. Then allow to cool. In a food processor or a blender, blend almonds until finely ground. Set aside.
• Line 2 large baking sheets with baking parchment or foil. Using 20-cm/8-inch round plate or cake tin as a guide, mark 2 circles on each baking sheet.
• Preheat oven to 140°C (275°F / gas mark 1). In a large bowl, with the electric mixer on full speed, beat egg whites until soft peaks form. Gradually sprinkle in the sugar, 1tbsp at a time, beating well at each addition until whites stand in soft, glossy peaks.
• In the meringue mixture, using a wire whisk or rubber spatula, carefully fold the ground, toasted almonds.
• Spoon one quarter of the mixture inside each circle on baking parchment or foil; with palette knife, evenly spread meringue to cover entire circle.
• Place baking sheets with meringue on two oven racks and bake for 30 mins. Switch baking sheets between racks so the meringue browns evenly: bake for 30 mins longer or until golden.
• Cool meringues on baking sheets on wire racks for 10 mins. Using a fish slice, loosen the meringues from the baking sheets and transfer to the wire racks. Cool completely.
• Hull and thinly slice 150g (5oz) strawberries. If you're making your own buttercream (see tip) prepare it now.
• Place 1 meringue layer on a serving platter and using a palette knife, spread with one third of the butter cream. Top with one third of the sliced strawberries. Make 2 more layers and top with the last meringue layer.
• In a medium-sized bowl, whisk the double or whipping cream until stiff peaks form. Spoon about one third of the cream into a piping bag with large star tube and set aside.
• Spread the remaining whipped cream on the top and side of the gateau. Decorate the top edge with the cream from the piping bag and use a four-pronged fork to make vertical line around the side of the cake.
• Chill the dacquoise in the fridge for 4 hrs to soften the meringue layers slightly, making it easier to cut.
• Cut 16 slices from the remaining strawberries and press into the cream on the side of the cake. Top the cake with the remaining strawberries, hulled and cut in half.

STRAWBERRY & ELDERFLOWER GATEAU

Steps:

• Remove the base of a 20cm loose-bottomed cake tin (make sure it's a deep one) and use it as a template to cut out a circle from each flan case. Chop the offcuts from the flans into small pieces and set aside. Reassemble the tin and line it with a couple of sheets of cling film, leaving enough overhanging to wrap up once the tin is filled.
• Put one flan disc in the base of the tin and spread over half the jam. Arrange the strawberries around the outside with the cut surface facing outwards. If you have any particularly large or small strawberries, put them to one side.
• Whip the cream, 2 tbsp icing sugar and 3 tbsp elderflower cordial together in a bowl until the mixture holds its shape. Chop the reserved strawberries, then fold them into the cream mixture. Use half of the cream to fill the centre of the gateau, spreading right to the edges so it holds the strawberries in place.
• Push a single layer of the chopped flan offcuts into the cream (you may have some leftovers to nibble on), and drizzle over the remaining elderflower cordial. Stir the remaining jam through the rest of the cream, spread it over the flan pieces, and top with the final piece of flan. Fold over the cling film and give the gateau a gentle press down to compact the layers. Chill while you make the icing. Can be chilled for up to 24 hrs.
• Crush the raspberries with the back of a fork and stir in the 150g icing sugar to make a thick icing. Add a splash of water if it's too thick. Alternatively, add enough water to the icing sugar to make a thick icing, then stir in a few drops of pink food colouring.
• When you're ready to serve, remove the cake from the tin and discard the cling film, then transfer to a cake stand. Spread the icing right to the edges, then scatter the pistachios in a ring around the top, if using, and serve with a little strawberry coulis or cream on the side, if you like.