This is a classic summer dessert. Now that English strawberries
are available from June to September you can make it right through the
summer months.
175g/6oz
soft vegetarian margarine
175g/6oz caster sugar
175g/6oz white self-raising flour
3 free-range eggs, beaten
2.5ml/1/2tsp vanilla essence
10ml/1dsstsp hot water
2 18cm/7inch sandwich tins, greased and floured
450g/1lb fresh strawberries
100g/4oz flaked almonds, toasted
600ml/1 pint whipping cream
150ml/5floz Kirsch or other liqueur
1.
Preheat the oven to 190°C/375°F/Gas Mark 5
2.
Put the margarine, caster sugar, self-raising flour, eggs, vanilla
essence and hot water into
a mixing bowl and beat until smooth. Divide equally between the two
prepared tins and bake for about 20 minutes until the sponge is golden
and springs back to the touch. Leave for 5 minutes then turn out onto
a wire rack and allow to cool completely.
3. Cut each sponge in half
horizontally so that you have 4 layers.
4.
Whip the cream until stiff and fold in the Kirsch. Put about a quarter
of the cream on one side for decoration.
5. Reserve 6 evenly-sized
strawberries and slice the remainder.
Spread each layer of sponge with cream and top with the strawberries.
Make sure you leave enough cream to coat the top and sides of the
gateau.
Smooth the top.
6.
Coat the sides of the gateau with toasted almonds. Use the reserved
cream to pipe rosettes on the top. Halve the reserved strawberries and
use to decorate.
Chill until required.
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