Hamilton Beach CPM700 - Manuel (Page 17)

17
Recipes
Strawberry and Apricot Gâteau
Sponge cake:
3 eggs
3 oz. (75 g) caster sugar
3 oz. (75 g) plain flour
Filling and decoration:
1 cup (150 ml) heavy cream
Sugar (to taste)
8 oz. (225 g) fresh strawberries 8 oz. (225 g) fresh apricots
1. Halve the apricots and remove the stones. Cook gently in very little water until soft,
adding sugar to taste.
2. Wash and halve the strawberries.
3. To make the sponge, whisk the eggs and sugar at maximum speed
until very pale and thick.
4. Remove the bowl and the whisk. Holding the whisk, fold in the flour by hand—do this
carefully to keep the sponge light.
5. Put the mixture into two 18 cm (7
″
) greased and lined sandwich pans.
6. Bake at 350° F (180° C) for about 20 minutes until the cake springs back
lightly when touched.
7. Turn out onto a wire rack.
8. Whisk the cream at maximum speed until stiff. Add sugar to taste.
9. Roughly chop the apricots and a third of the strawberries. Fold them into
half the cream.
10. Spread the cream mixture over one of the sponge cakes, then place the other sponge
cake on top.
11. Spread the remaining cream over the top of the cake and decorate with the
remaining strawberries.
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