Strawberry gateau with homemade candyfloss

Strawberry gateau with homemade candyfloss

By
From
More Home Comforts
Serves
8-10
Photographer
Peter Cassidy

This is one of the simplest desserts you’ll ever make, as most of the ingredients are already done for you. All you need is whipped cream, a few strawberries, a ready-made sponge flan and a little bit of imagination. Make sure you use a sharp-sided mould so you get a neat, clean edge. The only bit of real work is cutting the sponge flan in half. Best of luck.

Ingredients

Quantity Ingredient
1 large shop-bought flan case
50ml drambuie
800ml double cream
1 tablespoon vanilla bean paste
75g icing sugar
400g large strawberries, trimmed and cut in half lengthways
125g caster sugar
125g small strawberries
50g raspberries
50g blueberries
50g blackberries
3-4 sprigs mint

Method

  1. Place a 20–25cm stainless steel ring on the flan case and use it to cut through, discarding the outer sponge. Cut the flan in half widthways so you end up with two thin layers. Place the steel ring on a large flat serving plate, then place one of the sponge layers inside and press down lightly. Sprinkle 2 tablespoons of the Drambuie over the sponge and set aside.
  2. Put the double cream into a bowl with the vanilla bean paste, the remaining Drambuie and 60g of the icing sugar, and whip to semi-firm peaks.
  3. Line the ring with the large strawberry halves, cut-side against the ring. Carefully spoon the whipped cream into the centre and spread out gently to fill the whole ring – adding as much cream as necessary to fill to the top of the strawberries. Place the remaining sponge layer on top and press down lightly.
  4. Remove the ring by carefully warming the edges with a hot cloth or blowtorch and lifting it straight off. Dust the top of the sponge with the remaining icing sugar.
  5. Put the caster sugar into a very clean frying pan and place over a medium heat to caramelise. Once it is caramelised, remove from the heat and place the base of the pan in a bowl or pan filled with cold water to stop the caramel overcooking.
  6. While the caramel is cooling, heat a metal skewer over a flame or on a hob until very, very hot (taking care to hold the skewer with a cloth), then score the top of the sponge in lines to create a diamond-style pattern. Decorate the top with the small strawberries and the mixed berries, and garnish with the sprigs of fresh mint.
  7. To finish, dip a small spoon into the caramel and as the caramel falls off the spoon, twist it around a metal rod or handle (I used a knife sharpener but you could use the rounded handle of any kitchen utensil) to create some curls, then balance them on top of the gateau.
  8. Serve cut into wedges, with pouring cream if needed.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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