30 May 2019 No Bake
Continental sponge flan cases are usually served filled with cream and fruit but here they’re transformed into the layers of a gateau. Any 20cm cake can be used in the same way. The trimmings can be used up to make a strawberry trifle or Eton Mess of sorts.
1. Turn an 8 inch loose bottomed cake tin upside down and sit it into the flan case. Press down to stamp out a circle. Grease the sides of the cake tin with oil and line with parchment paper. With a long, sharp knife, carefully slice the disc in half horizontally, giving two thin layers. Drizzle the orange juice evenly over each one. Set aside the best- looking disc for the top and sit the other one in the bottom of the tin.
2. Hull the strawberries and taking 250g (about 8) of the largest ones, cut them in half down their length. Arrange them all around the inside edge of the cake tin, pointed ends up and cut sides facing out. Roughly chop a further 250g of strawberries and set aside.
3. To make the filling, snap the white chocolate into a small heatproof bowl, add 50ml of cream and melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, stir until smooth and leave to cool to body temperature.
4. Beat the mascarpone in a large bowl for a minute to loosen. Sift in the icing sugar and beat in along with the vanilla seeds. Whisk the remaining 250ml of cream in another bowl until just stiff. Beat the cooled chocolate into the mascarpone, then fold in the whipped cream and chopped strawberries.
5. Spoon the filling into the cake tin, spreading it level. Place the remaining cake disc on top, best side up. Cover with cling film and chill for at least 3 hours until firm. This can be prepared up to 24 hours in advance.
6. When ready to serve, carefully remove the gateau from the tin and sit on a serving platter or cake stand. If liked, lay a doiley on top, dust the icing sugar over and then carefully remove the doiley to reveal a pretty pattern. Alternatively, simple dust the icing sugar evenly over. Arrange 50g of the remaining strawberries, halved if large, on top with the mixed berries and mint sprigs to decorate. Cut into wedges and serve with strawberry puree.
The remaining 250g of Keeling’s strawberries from above
2-3 tsp sifted icing sugar, optional
squeeze of lime juice, optional
Place the hulled strawberries in a food processor or liquidiser and blend until completely smooth. Pass through a sieve into a bowl. If you like, add icing sugar a teaspoon at a time to give your preferred sweetness or add lime juice for a bit of bite. This is ready to serve but will keep for 2-3 days, covered in the fridge.
1 large (200g ) ready-made continental flan case
Sunflower oil, for greasing
2 tbsp orange juice
2 x 400g packs Keeling’s Strawberries
1 tbsp icing sugar
50g each of Keeling’s raspberries, blueberries and blackberries
fresh mint sprigs, to garnish
homemade Keeling’s strawberry puree, to serve (see below)
100g white chocolate
300ml double cream
50g icing sugar
Seeds scraped from 1 vanilla pod