Strawberry Gateau - Miele DGC 6000 XL Cookbook

Ingredients
Sponge base:
3 medium eggs
3 tsp vanilla sugar
3 tbsp hot water
A pinch of salt
150 g caster sugar
80 g plain fl our
50 g cornfl our
1 tsp baking powder
Strawberry topping:
750 g strawberries
50 g sugar
8 tbsp strawberry liqueur
10 leaves white gelatine
750 ml double cream
2 medium eggs
6 tsp vanilla sugar
1 pkt strawberry quick-jel
2 tsp sugar
500 g cooked pudding rice

Strawberry gateau

Serves 12
1
Mix the sugar, vanilla sugar
and salt in a bowl. Sift the
fl our, cornfl our and baking pow-
der in another bowl.
2
Separate the eggs, and whisk
the egg whites with the hot
water until stiff. Gradually beat
in the yolks with a hand whisk,
then slowly drizzle in the sugar
mixture, and continue to beat
using the hand whisk. Sift the
fl our mixture into the egg and
sugar, and fold in using a bal-
loon whisk.
3
Line the base of a 26 cm Ø
springform tin with baking
paper, pour in the mixture and
level it. Place on the rack and
bake (see below for settings).
Once cooked, leave to cool and
place on a cake platter.
4
Wash and hull the straw-
berries. Purée 200 g of the
strawberries with 50 g sugar and
the strawberry liqueur. Soften
4 leaves of gelatine in cold
water, stir into the strawberry
purée and chill until the mixture
begins to set.
5
Whip 200 ml of the cream
stiffl y, then fold into the
purée. Place the band from
the springform tin around the
sponge base, and spread the
cream mixture on top.
6
Separate the eggs, and beat
the yolks with the vanilla
sugar until creamy. Dissolve
the rest of the gelatine in cold
water and fold into the egg yolk
mixture. Place in the refrigerator
until it begins to set. Whip 300
ml cream stiffl y, and fold into
the egg yolk mixture, then care-
fully fold in the pudding rice.
Spread over the gateau and chill
for 4 hours.
7
Slice the rest of the strawber-
ries, and arrange decora-
tively on top of the gateau. Mix
the quick-jel with the sugar, and
prepare according to the manu-
facturer's instructions. Pour
over the strawberries from the
middle to the edges, smoothing
it with a knife.
8
Whip the rest of the cream
with the vanilla sugar until
stiff. Spread some over the sides
of the gateau, and pipe the
remaining cream decoratively
on top.
Settings: Step 3
Function: Conventional heat
Temperature: 160-170°C
Duration: 20-25 minutes
Shelf level: 2
Baking 47