White Chocolate Cream Gateau
From: The Essential Guide to Cake Decorating
(Whitecap Books; October 2001; ISBN: 1552852369; PB)
Cookbook Heaven @ Recipelink.com

This gateau is richly layered with white chocolate cream and fresh berries. We've used strawberries and raspberries but you can use whatever's in season. There are no tricky techniques and this spectacular cake is simple for a beginner to make.

White Chocolate Cream Gateau:

• 125 g (4 oz) cream cheese
• 60g (2 oz) butter
• 185 g (6 oz) caster sugar
• 2 eggs, lightly beaten
• 100 g (3 1/2 oz) dark chocolate, melted
• 250 g (8 oz) plain flour
• 30 g (1 oz) cocoa powder
• 1 teaspoon bicarbonate of soda (baking soda)
• 500 ml (16 fl oz) thick (double) cream, whipped
• 250 g (8 oz) strawberries or raspberries, quartered
• whole strawberries, raspberries or other seasonal berries, to garnish

White Chocolate Cream:

• 125 g (4 oz) white chocolate buttons (melts)
• 60 ml (2 fl oz) cream

Equipment:

• 20 cm (8 inch) round cake tin.

1. Preheat the oven to 180 degrees C (350 degrees F/Gas 4). Brush the cake tin with melted butter or oil. Line the base and side with non-stick baking paper. Using electric beaters, beat the cream cheese, butter and sugar in a small bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the melted chocolate and beat until the mixture is smooth.
2. Transfer the mixture a large bowl. Using a metal spoon, fold in the sifted flour, cocoa, and soda alternately with 185 ml (6 fl oz) of water. Stir until the mixture is smooth. Pour evenly into the tin and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for 5-10 minutes, then turn out onto a wire rack to cool.

White Chocolate Cream

To make the white chocolate cream, combine the white chocolate buttons and cream in a small heatproof bowl. Bring a small pan of water to a simmer, remove from the heat and place the bowl over the pan (don’t let the bottom of the bowl sit in the water). Stir over the hot water until melted and the mixture is smooth. Cool in the refrigerator until spreadable, stirring occasionally.

Decorating the Cake

Cut the cake horizontally into three even layers. Place the base layer on a serving plate. Spread with half of the white chocolate cream, top with one-fifth of the whipped cream, then half of the quartered berries. Top with the second layer of cake and repeat the layering with the remaining white chocolate cream, a quarter of the whipped cream, and the rest of the quartered berries. Top with the last layer of cake. Spread the cake side and top evenly with the remaining whipped cream. If you have a piping bag you can pipe swirls of cream on top of the cake. Decorate the top of the cake with the whole or halved berries.

Note:
The basic cake can be made several days in advance and stored in the refrigerator.