Chocolate & Strawberry Gateau

by Marika Roseberg
0 comment
AuthorMarika RosebergCategory, DifficultyIntermediate

Yields12 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 5 eggs
 150 g caster sugar
 ½ tsp vanilla sugar
 150 g self raising flour
 4 tbsp cocoa powder
 1 pinch salt
 500 g mascarpone
 8 tbsp condensed milk
 200 ml double cream
 3 tbsp icing sugar
 1 lemon zest
To Decorate
 mint leaves
 grated chocolate
 chopped almonds
 500 g sliced strawberries
1

Pre-heat oven to 160°C/325°F/Gas 3. Whisk eggs with caster sugar and vanilla sugar until light and fluffy.

2

In a separate bowl sift flour, cocoa powder and a pinch of salt. Gently fold whisked eggs into the dry ingredients until smooth consistency.

3

Grease the cake tin and line the base with parchment paper. Pour in the cake batter and bake for 30 Minutes or until firm in the centre.

4

Leave it to cool in the tin for 5 Minutes, then transfer to a wire cooling rack and let it cool completely.

5

Meanwhile, prepare the icing. Whisk mascarpone with double cream. Gradually add condensed milk and icing sugar (be careful not to add too much as mascarpone may get too runny). Fold in the lemon zest.

6

Once the sponge is cooled completely, slice it in 3 horizontally. Spread the icing on the first layer, then place sliced strawberries on top of the cream. Place the next sponge layer on top and repeat. Cover the cake with icing and sides with chopped almonds.

Ingredients

 5 eggs
 150 g caster sugar
 ½ tsp vanilla sugar
 150 g self raising flour
 4 tbsp cocoa powder
 1 pinch salt
 500 g mascarpone
 8 tbsp condensed milk
 200 ml double cream
 3 tbsp icing sugar
 1 lemon zest
To Decorate
 mint leaves
 grated chocolate
 chopped almonds
 500 g sliced strawberries

Directions

1

Pre-heat oven to 160°C/325°F/Gas 3. Whisk eggs with caster sugar and vanilla sugar until light and fluffy.

2

In a separate bowl sift flour, cocoa powder and a pinch of salt. Gently fold whisked eggs into the dry ingredients until smooth consistency.

3

Grease the cake tin and line the base with parchment paper. Pour in the cake batter and bake for 30 Minutes or until firm in the centre.

4

Leave it to cool in the tin for 5 Minutes, then transfer to a wire cooling rack and let it cool completely.

5

Meanwhile, prepare the icing. Whisk mascarpone with double cream. Gradually add condensed milk and icing sugar (be careful not to add too much as mascarpone may get too runny). Fold in the lemon zest.

6

Once the sponge is cooled completely, slice it in 3 horizontally. Spread the icing on the first layer, then place sliced strawberries on top of the cream. Place the next sponge layer on top and repeat. Cover the cake with icing and sides with chopped almonds.

Chocolate & Strawberry Gateau

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