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recipes continued
ingredients: sponge
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filling and decoration
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18
901400 nl-en-fr-de ma 2012
strawberry and apricot gâteau
3 eggs
75 g ( 3 oz) caster sugar
75 g ( 3 oz) plain flour
150 ml (
1
⁄
pt) double cream
4
Sugar to taste
225 g ( 8 oz) strawberries
225 g ( 8 oz) apricots
Halve the apricots and remove the stones. Cook gently in very little water, adding
sugar to taste, until soft.
Wash and halve the strawberries.
To make the sponge, whisk the eggs and sugar at maximum speed until very pale
and thick.
Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon -
do this carefully to keep the sponge light.
Put the mixture into two 18 cm ( 7 ") greased and lined sandwich tins.
Bake at 180˚C/350˚F /Gas Mark 4 for about 20 minutes until the cake springs back
when lightly touched.
Turn out onto a wire rack.
Whisk the cream at maximum speed until stiff. Add sugar to taste.
Roughly chop the apricots and a third of the strawberries. Fold them into half the
cream.
Spread this over one of the sponges, then put the other sponge on top.
Spread the remaining cream on top and decorate with the remaining strawberries.
meringues
4 egg whites
250 g ( 9 oz) icing sugar, sieved
Line your baking tray with non-stick baking parchment.
Whisk the egg whites and sugar at maximum speed for about 10 minutes until it
stands in peaks.
Spoon the mixture onto the baking tray (or use a piping bag with a 2.5 cm ( 1 ") star
nozzle).
Bake at 110˚C/225˚F /Gas Mark
1
to brown, leave the oven door slightly ajar.
Store meringues in an airtight tin.
shortcrust pastry
450 g ( 1 lb) flour, sieved with the salt
5 ml ( 1 tsp) salt
225 g ( 8 oz) fat (mix lard and margarine straight from the fridge)
About 80 ml ( 4 tbsp) water
Don't overmix
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
Using the stainless steel K beater mix at speed 1 until it resembles breadcrumbs.
Stop before it looks greasy.
Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
Cook at around 200˚C/400˚F /Gas Mark 6 , depending on the filling.
honey and nut spread using the liquidiser
25g chopped nuts
875g clear honey at room temperature
Place the ingredients into the liquidiser in the above order.
Blend together using the pulse button for 5 seconds
Use as required.
⁄
for about 4 - 5 hours until firm and crisp. If they start
4
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