Name: Fresh Strawberry Gâteau or Le Fraisier
Total time: 20 min
Yield: Makes: 10–12-portion cake
Ingredients: 1 leaf gelatine; 60 g / 2 oz plain flour; 2–3 tsp caster sugar; 150 ml / 5 fl oz double cream; 45 g / 1½ oz butter, melted; 2 egg yolks; 120 g / 4 oz caster sugar; 60 g / 2 oz cornflour; 1 egg white; 2 tbs Grand Marnier or orange-based liqueur; 1 tsp caster sugar; 60 g / 2 oz caster sugar; 4 eggs; 120 g / 4 oz strawberries, quartered; 6 leaves gelatine; 230 g / 8 oz firm, ripe strawberries; 2 tbs orange juice

Preparation info

Makes:
10–12
-portion cake

Difficulty
Easy
Ready in
20 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

A few years ago this attractive gâteau began to appear in the windows of Parisian pâtisseries. This is my version. Two layers of Genoese sponge cake are sandwiched with a liqueur-laced cream studded with halved strawberries and glazed with a strawberry purée.

Ingredients

Genoese Sponge Cake

4 eggs
120 g / 4 oz caster sugar

Cake

Method

Use an electric beater or mixer to whisk the eggs with the caster sugar until light and foamy and the whisk leaves a trail over the surface. Sift together the cornflour and plain flour and replace in a sieve. Dust a thin layer of the flour over the surface of the egg mixture and gently fold in, using a balloon whisk. Repeat until all the flour is incorporated. Slowly dribble the melted butter i