Just for something different, today I'm posting an awesome recipe for the most divine (yet inexpensive) strawberry gateau cake. I just finished making this and trust me, you dont want to eat too much of this and drive...it has a helluva kick.
Part 1; the cake.
You will need;
1 packet vanilla cake mix (I paid 79c for hillcrest brand from Aldi)
2 eggs (or whatever is stipulated by the packet)
Follow directions on packet. When cooked remove from oven. Do NOT remove from cake tin yet.
Part 2; the syrup
You will need;
3tbs caster sugar
2 tsp queen brandy essence
1/4 cup orange juice
To make the syrup;
Place the caster sugar into a small saucepan with 3tbs water. Cook on a low heat stirring constantly for 90seconds. Add orange juice and brandy essence, stir well then pour the syrup over the cake (still in the tin) while it is still hot.
Leave cake to cool (I left mine overnight).
Part 3; the fillings
you will need;
For the mock cream;
1 tbs corn flour
1/2 tbs vanilla essence
2 tbs caster sugar
1/2 cup milk
3 tbs butter (dont use marg here, butter works best)
To make the mock cream;
Moisten corn flour with a little of the milk then put the remaining milk on to boil. Slowly add the moistened cornflour, whisking lightly as you go to ensure smooth mixing. Cook for 2mins. Remove from heat and allow to cool. Beat butter and sugar to a cream then add vanilla and gradually stir in the thickened milk. Once mixed, beat till peaks form.
For the brandy fruit filling.
3 tbs strawberry conserve
*optional; 6-8 good sized strawberries - sliced
1tbs brandy essence
To make the fruit filling;
Combine the jam and brandy in a small bowl, stir until well mixed. Set aside.
Putting it all together;
When the gateau is completely cool, remove from the cake tin and carefully cut into 3 equal layers. Place the lower layer on a cake dish and spread with a good covering of the mock cream followed by a thin layer of the brandied jam. If you opted to use fresh strawberries, during this process, place them gently on top of the layer of cream before spooning some of the brandied jam over the top. Place the next cake layer on top of the fruit filling and repeat process till you reach the top layer.
Using the remainder of the mock cream; carefully spread a thin layer onto the top and sides of the cake. Carefully spread a layer of the fruit filling (including your strawberries if necessary) onto the top of the cake and using a piping bag, decorate the outer rim of the cake with rossettes and garnish as you wish.