Happy world baking day guys. Time for you to bake something you’ve never baked before. I was going to attempt to make macarons, which I can shamefully say I’ve never made before, but I was unprepared so I decided to make this Gateaux. Complete with lashing of whipped cream, strawberries and cats tongues. Yes you read it correctly! Cat tongues. I wouldn’t want to eat or make anything with that name to be honest, so we’ll call it by it’s other name langue du chat, which admittedly sounds much more appealing
I love, love, love strawberries. In fact I love most berries, sweet, sharp, sticky and juicy. Although over the years I have transformed myself into more of a raspberry person, I still can’t resist a good juicy strawberry. Preferably dipped in chocolate please. This cake is a typical summer delight. Light delicate sponge, with airy whipped cream and summers finest strawberries.
This cake could be made with raspberries, blackberries or blueberries. The cream could be flavoured with alcohol, chocolate or anything else your heart desires. This cake is your canvas. Do as you please. The base of the cake is a genoese sponge filled with layers of strawberry whipped cream finished with more cream, strawberries and
cats tongues langue du chat if you please. If you can’t be asked to make the cats tongues you could use lady fingers, vanilla wafers or just leave the edge covered in cream.
For the sponge…
150g caster sugar
75g butter, melted
Line and grease 2 x 8inch cake tins with baking paper. Preheat the oven to 190°C.
Over a pan of hot water, whisk the eggs and sugar together till sugar has dissolved and the mix is beginning to get fluffy.
Remove from heat and whisk vigorously till the mix has doubled in size.
Gently fold in the flour and melted butter and divide between the cake tins.
Bake for 15-2omins and allow to cool in tin slightly before moving to cooling rack
For the cat tongue biscuits…
4 eggs, separated
120g icing sugar
100g plain flour
Cream butter and sugar together. Add half of the flour and half of the egg whites
Mix thoroughly before adding the rest of the flour and egg whites.
Pipe on a lined baking tray using a piping bag fitted with a plain nozzle. To get the height required, I stack the cold cakes on top of each other and measure. That way the biscuits will go right to the top of the cake.
Bake in an oven set to 190°C for 10-12minutes
For the whipped cream…
350ml double cream
50g caster sugar
1 tsp vanilla extract or seeds of 1 vanilla pod
100g strawberries, diced
Whip the double cream with the sugar and vanilla extract till it forms soft peaks.
Using 1/4 of the cream, fold in the strawberries.
Leave chilled until ready to assemble
2 baked sponges
1 batch of langue du chat
1/4 batch of strawberry cream
3/4 batch of chantilly cream
Trim any domed tops off the sponges.
Spread a nice generous layer of strawberry cream and top with the other sponge layer
Cover the whole cake with cream, getting an as even layer as possible. You could pipe some rosettes of cream if you wish, complete with halved or sliced strawberries
Oh So Sweet Baker x