Owner manual

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