Eric Lanlards Strawberry Gateaux
From tippystclair 15 years ago
- 90 minutes to make
- Serves 8
Eric Lanlard is the cake maker to the stars. This cake is not only delicious, but is so beautiful when presented.
Ingredients
- cake base: shopping list
- 10 oz unsalted butter, softened shopping list
- 10 oz caster sugar shopping list
- 5 medium eggs, beaten shopping list
- 12 oz all-purpose flour, sifted shopping list
- 1 1/2 tsp baking powder, sifted shopping list
- 2 tsp vanilla extract shopping list
- 2 to 3 Tbsp milk shopping list
- Creme Mousseline:: shopping list
- 3 medium eggs shopping list
- 4 oz caster sugar shopping list
- 1 oz flour shopping list
- 8 1/2 oz milk shopping list
- 4 1/2 oz unslated butter shopping list
- 1 tsp kirsch or 1 tsp strawberry falvoring shopping list
- 2 drops vanilla extract shopping list
- Decoration and Icing: shopping list
- 3 punnets (containers) strawberries, stems removed, with a few reserved for top of cake shopping list
- 7 oz marzipan shopping list
- 1 or 2 drops pink food coloring shopping list
- 31/2 oz dark chocolate, melted (optional for decorating top) shopping list
How to make it
- Cake:
- Preheat oven to 350F/180C.
- Butter and line a 8 inch/ 20cm round cake tin (use one with tall sides and a removable bottom or a springform tin).
- Cream butter and sugar until light and fluffy.
- Gradually add eggs, beating well.
- Fold in flour and baking powder, along with vanilla and milk.
- Pour into tin and bake for 75-90 minutes, until golden brown and springy to the touch.
- Let cool 5 to 10 minutes, then turn onto wire rack to finish cooling.
- Wash cake tin to use for decorating.
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- Creme Mousseline::
- Put eggs, sugar, flour and milk in a pan and heat gently.Stir with a whisk while heating.
- When it has thickened add half of the soft butter and mix well.
- Allow to cool.
- When mixture has cooled, mix in the rest of the butter and whisk until smooth and creamy.
- Pour mixture into bowl, add kirsch or strawberry flavoring and vanilla.
- Beat with electric mixer until stiff and fluffy.
- ***************************************************************************
- To decorate:
- When cake is cool, split in half horizontally and place one layer in the bottom of the cake tin without the baking tin bottom. Set your foil cake board underneath.
- With a spatula, spread a thin layer of creme mousseline over the layer in the bottom of the tin.
- Cut strawberries in half , vertically, one at a time, and place the cut half facing around the ring, small tip pointing upright.
- Fill the center with whole strawberries, standing them on the stem-end.
- Spread creme mousseline over the strawberries, filling any gaps.
- Place the other cake layer on top and gently press down.
- Color the marzipan, using a drop at a time and working it in gradually.
- On a dusted surface, roll out marzipan into a thin circle (3 mm).
- Lay it on top of the cake and smooth it out.
- Trim the edges with a knife.
- Decorate the top with strawberries.
- Put melted chocolate into a decorating /icing cone and write "Fraisier" (or whatever you wish) on top.
- Add small flourishes around the edge of the cake.
- Remove the springform ring, or gently push cake up from botttom of the tin.
The Rating
Reviewed by 7 people-
wow delicous{Almost to pretty to eat} Thanks great recipe
momo_55grandma
in Mountianview loved it
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I don't bake, but this sure deserves a five.
jenniferbyrdez
in kenner loved it
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beautiful presentation!! Thanks for posting such a great recipe.
jett2whit
in Union City loved it
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