By May 29, 2019
No-Bake Strawberry & White Chocolate Gâteau
No-Bake Strawberry & White Chocolate Gâteau

No-Bake Strawberry & White Chocolate Gâteau

May 29, 2019

Continental sponge flan cases are usually served filled with cream and fruit but in this no-bake strawberry & white chocolate gâteau, they're transformed into the layers of a gâteau. Any 20cm cake can be used in the same way. The trimmings can be used up to make a strawberry trifle or Eton Mess of sorts.

Ingredients

1 large (200g ) ready-made continental flan case

Sunflower oil, for greasing

2 tbsp orange juice

2 x 400g packs Keeling’s Strawberries

50 g Keeling's raspberries

50 g Keeling's blueberries

50 g Keeling's blackberries

fresh mint sprigs, to garnish

homemade Keeling’s strawberry puree, to serve (see directions)

Filling

100 g white chocolate

300 ml double cream

250 g mascarpone

50 g icing sugar

Seeds scraped from 1 vanilla pod

Directions

1Turn an 8-inch loose bottomed cake tin upside down and set it into the flan case. Press down to stamp out a circle. Grease the sides of the cake tin with oil and line with parchment paper. With a long, sharp knife, carefully slice the disc in half horizontally, giving two thin layers. Drizzle the orange juice evenly over each one. Set aside the best- looking disc for the top and set the other one in the bottom of the tin.

2Hull the strawberries and taking 250g (about 8) of the largest ones, cut them in half down their length. Arrange them all around the inside edge of the cake tin, pointed ends up and cut sides facing out. Roughly chop a further 250g of strawberries and set aside.

3To make the filling, snap the white chocolate into a small heatproof bowl, add 50ml of cream and melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, stir until smooth and leave to cool to body temperature.

4Beat the mascarpone in a large bowl for a minute to loosen. Sift in the icing sugar and beat in along with the vanilla seeds. Whisk the remaining 250ml of cream in another bowl until just stiff. Beat the cooled chocolate into the mascarpone, then fold in the whipped cream and chopped strawberries.

5Spoon the filling into the cake tin, spreading it level. Place the remaining cake disc on top, best side up. Cover with cling film and chill for at least 3 hours until firm. This can be prepared up to 24 hours in advance.

6When ready to serve, carefully remove the gateau from the tin and sit on a serving platter or cake stand. If liked, lay a doily on top, dust the icing sugar over and then carefully remove the doily to reveal a pretty pattern. Alternatively, simple dust the icing sugar evenly over. Arrange 50g of the remaining strawberries, halved if large, on top with the mixed berries and mint sprigs to decorate. Cut into wedges and serve with strawberry puree.

Homemade Keeling’s Strawberry Puree - Makes 250ml

1The remaining 250g of Keeling’s strawberries from above. 2-3 tsp sifted icing sugar, optional. A squeeze of lime juice, optional.

2Place the hulled strawberries in a food processor or liquidiser and blend until completely smooth. Pass through a sieve into a bowl. If you like, add the icing sugar a teaspoon at a time to give your preferred sweetness or add lime juice for a bit of bite. This is ready to serve but will keep for 2-3 days, covered in the fridge.

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