Strawberry Gateau

Ingredients

• Oven Temp: 350F-180C
• Cake:
• Eggs 2
• Castor or powdered sugar 1/3 cup (80 g)
• Strawberry essence ½ tsp
• Baking powder ½ tsp
• Flour (Maida) 1/3 cup (40 g)
• To make up:
• Strawberries halved 1 cup (approx.)
• Sugar, powdered ¼ cup (60 g)
• Milk 3 tbsp (45 g)
• Cream, chilled ¾ cup (180 g)
• Sugar 1 tbsp (15 g)
• Some strawberries for garnish

Preparation

• Mix the powdered sugar into the strawberries and keep aside (this can also be done a day before).

• Bake the sponge cakes in 2, 12 cm/5” square cake tins and cool.

• Lift the strawberries out of the syrup (which is formed by now), and keep aside. Mix the syrup into the milk.

• Add sugar to the cream and beat till thick enough to hold its shape.

• Place one sponge on the plate upside down, and remove the paper and spread the sugared strawberries over it in a layer.

• Spread a layer of cream over this and cover with the second sponge, upside down.

• Remove the paper from the sponge and sprinkle the milk mixture over it. Proceed to ice the cake with the whipped cream.

• Garnish with the strawberries, chill and serve.