Blackberry Cream Gateau Recipe

1. 1

   Deep 8 inch (20 cm) cooked sponge cake (batch 1)

2. 2

   Hull the Blackberries, put into bowl with the Kirsch and 2 tbsp (2x15 ml) of the icing sugar.

3. 3

   Leave to macerate for 10 min.

4. 4

   Whip 1/4 pint (150 ml)

5. 5

   for the cream until it forms soft peaks, then mix in the Blackberry mix.

6. 6

   Cut the sponge in half, place the base on a baking tray.

7. 7

   Spread the Blackberry cream over and cover with the top of the cake.

8. 8

   Whip the remaining cream and icing sugar until it forms stiff peaks.

9. 9

   Spread half over the top and sides of the cake.

10. 10

    Put the rest into a piping bag fitted with star nozzle, pip 8 whirls round top.

11. 11

    To freeze, open freeze.

12. 12

    Place in rigid container.

13. 13

    Cover, seal and label.

14. 14

    Freezer life 3 months.

15. 15

    To use, rmove from the container and put on a serving dish and thaw for about 3 hrs at room temperature.

16. 16

    Heat half a 3 & 1/2 ounce (100 g) bar plain dessert chocolate, spread thickly on waxed paper.

17. 17

    When set, cut into 8 triangles.

18. 18

    Place on on each cream whirl.

19. 19

    Grate remaining chocolate, press onto sides of cake.

20. 20

    Ross

* Per serving · 4 servings · Values may vary.

No additional tips available.