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recipes continued
strawberry and apricot gâteau
eggs
ingredients: sponge
3
g (
75
75
g (
filling and decoration
150
Sugar to taste
225
225
Halve the apricots and remove the stones. Cook gently in very little
method
1
water, adding sugar to taste, until soft.
Wash and halve the strawberries.
2
To make the sponge, whisk the eggs and sugar at maximum speed
3
until very pale and thick.
Remove the bowl and the whisk. Fold in the flour by hand using a large
4
metal spoon - do this carefully to keep the sponge light.
Put the mixture into two
5
Bake at
6
springs back when lightly touched.
Turn out onto a wire rack.
7
Whisk the cream at maximum speed until stiff. Add sugar to taste.
8
Roughly chop the apricots and a third of the strawberries. Fold them
9
into half the cream.
Spread this over one of the sponges, then put the other sponge on top.
10
Spread the remaining cream on top and decorate with the remaining
11
strawberries.
meringues
ingredients
egg whites
4
250
method
Line your baking tray with non-stick baking parchment.
1
Whisk the egg whites and sugar at maximum speed for about
2
minutes until it stands in peaks.
10
Spoon the mixture onto the baking tray (or use a piping bag with a
3
2.5
cm (
Bake at
4
crisp. If they start to brown, leave the oven door slightly ajar.
Store meringues in an airtight tin.
shortcrust pastry
ingredients
450
ml (
5
225
About
hint
Don't overmix.
method
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
1
Mix at speed
2
greasy.
Add the water and mix at minimum speed. Stop as soon as the water is
3
incorporated.
Cook at around
4
oz) caster sugar
3
3
oz) plain flour
ml (
1/ 4
pt) double cream
g (
oz) strawberries
8
g (
oz) apricots
8
cm (
18
7
/Gas Mark
180˚C/350˚F
4
g (
oz) icing sugar, sieved
9
1
") star nozzle).
/Gas Mark
1/ 4
110˚C/225˚F
g (
lb) flour, sieved with the salt
1
tsp) salt
1
g (
oz) fat (mix lard and margarine straight from the fridge)
8
ml (
tbsp) water
80
4
until it resembles breadcrumbs. Stop before it looks
1
/Gas Mark
200˚C/400˚F
") greased and lined sandwich tins.
for about
minutes until the cake
20
for about
hours until firm and
4 - 5
, depending on the filling.
6
7
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