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Name: Mixed Berry Gateau
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Halved strawberries; to; A few drops of vanilla; 25 g Cornflour; (1oz); 225 g St Ivel Golden Churn; (8oz); 10 ml Baking powder; (2tsp); 450 ml Double cream; whipped (0.75; 4 md Eggs; 200 g Self-raising flour; (7oz); 225 g Raspberries; (8oz); 225 g Golden caster sugar; (8oz); 55 g Ground almonds; (2oz); 115 g Strawberries; sliced (4oz)

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INGREDIENTS

Halved strawberries; to
A few drops of vanilla
25 g Cornflour; (1oz)
225 g St Ivel Golden Churn; (8oz)
10 ml Baking powder; (2tsp)
450 ml Double cream; whipped (0.75
4 md Eggs
200 g Self-raising flour; (7oz)
225 g Raspberries; (8oz)
225 g Golden caster sugar; (8oz)
55 g Ground almonds; (2oz)
115 g Strawberries; sliced (4oz)

Servings

INSTRUCTIONS

Place the St Ivel Golden Churn, sugar, vanilla essence, eggs, flour, cornflour, baking powder and ground almonds in a large bowl and beat together until thoroughly mixed. Divide the mixture evenly between two greased and base-lined 22cm (8.5in) sandwich tins and level the surface. Bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes, or until well-risen and just firm to the touch. Turn out and leave to cool on a wire rack. Once the cakes are cold, spread half the cream over one sponge cake, arrange half the fruit over the cream and top with the second sponge cake. Spread a layer of cream over the top of the cake, then decorate with the remaining cream piped into rosettes and top with the remaining fruit. Serve immediately in slices. Variations: Add the finely grated rind of 1 lemon or 1 small orange to the cake mixture before baking. Flavour the cream with 30-45ml (2-3 tbsp) sifted icing sugar and 5ml (1 tsp) vanilla or almond essence, brandy or liqueur. Use other fresh fruits in season such as cherries, redcurrants, peaches or nectarines, in place of the strawberries and raspberries. Use creme fraiche or fromage frais in place of the cream. Alternatively, make up a vanilla icing by creaming together 115g (4oz) St Ivel Golden Churn, 225g (8oz) sifted icing sugar, a few drops of vanilla essence and a little milk, until smooth. Use to fill and ice the cake in place of the cream.

NOTES

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Mixed Berry Gateau

Halved strawberries; to
 A few drops of vanilla
25 g Cornflour; (1oz)
225 g St Ivel Golden Churn; (8oz)
10 ml Baking powder; (2tsp)
450 ml Double cream; whipped (0.75
4 md Eggs
200 g Self-raising flour; (7oz)
225 g Raspberries; (8oz)
225 g Golden caster sugar; (8oz)
55 g Ground almonds; (2oz)
115 g Strawberries; sliced (4oz)

Place the St Ivel Golden Churn, sugar, vanilla essence, eggs, flour,  cornflour, baking powder and ground almonds in a large bowl and beat  together until thoroughly mixed. Divide the mixture evenly between two  greased and base-lined 22cm (8.5in) sandwich tins and level the surface.    Bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes,  or until well-risen and just firm to the touch. Turn out and leave to cool  on a wire rack.    Once the cakes are cold, spread half the cream over one sponge cake,  arrange half the fruit over the cream and top with the second sponge cake.  Spread a layer of cream over the top of the cake, then decorate with the  remaining cream piped into rosettes and top with the remaining fruit. Serve  immediately in slices.    Variations:    Add the finely grated rind of 1 lemon or 1 small orange to the cake mixture  before baking.    Flavour the cream with 30-45ml (2-3 tbsp) sifted icing sugar and 5ml (1  tsp) vanilla or almond essence, brandy or liqueur.    Use other fresh fruits in season such as cherries, redcurrants, peaches or  nectarines, in place of the strawberries and raspberries.    Use creme fraiche or fromage frais in place of the cream. Alternatively,  make up a vanilla icing by creaming together 115g (4oz) St Ivel Golden  Churn, 225g (8oz) sifted icing sugar, a few drops of vanilla essence and a  little milk, until smooth. Use to fill and ice the cake in place of the  cream.

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Nutrition

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Serving Size: 1 Serving (2070g)
Recipe Makes: 1 servings

Calories: 1430
Calories from Fat: 895 (63%)

Amt Per Serving		% DV

	Total Fat 99.4g	133 %
	Saturated Fat 31g	155 %
	Monounsaturated Fat 38.1g
	Polyunsanturated Fat 13.6g
Cholesterol 4230mg		1302 %
Sodium 1400mg		48 %
Potassium 1340mg		35 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.7g
Protein 125.8g		180 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1430

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