Strawberry gateau

This is a classic dessert. Now that English strawberries are available from June to September you can make it right through the summer months or change the fruit for whatever is in season

Serves: 6-8

What you need:

• 175g/6oz soft vegetarian margarine
• 175g/6oz caster sugar
• 175g/6oz white SR flour
• 3 free range eggs, beaten
• 2.5ml/½tsp vanilla essence
• 10ml/1dsstsp hot water
• 2 18cm/7" sandwich tins, greased and floured
• 450g/1lb fresh strawberries
• 100g/4oz flaked almonds, toasted
• 600ml/1pint whipping cream
• 150ml/5fl oz Kirsch or other liqueur

What you do:

1. Preheat the oven to 190C/375F/Gas 5
2. Put the margarine, caster sugar, SR flour, eggs, vanilla essence and hot water into a mixing bowl and beat until smooth. Divide equally between the two prepared tins and bake for about 20 minutes until the sponge is golden and springs back to the touch. Leave for 5 minutes then turn out onto a wire rack and allow to cool completely.
3. Cut each sponge in half horizontally so that you have 4 layers.
4. Whip the cream until stiff and fold in the Kirsch. Put about ¼ of the cream on one side for the decoration.
5. Reserve 6 evenly sized strawberries and slice the remainder. Spread each layer of sponge with cream and top with the strawberries. Make sure you leave enough cream to coat the top and sides of the gateau. Smooth the top.
6. Coat the sides of the gateau with toasted almonds.
7. Use the reserved cream to pipe rosettes on the top. Halve the reserved strawberries and use to decorate. Chill until required.

Recipe created by the Cordon Vert cookery school

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