White Chocolate Cream Gateau

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Book Description

Never has cake decorating been this easy or this creative! The latest title in the full-color Essential Cookbook Series, this exhaustive guide includes all cake types, from those suitable for birthdays and elegant dinner parties to over-the-top wedding cakes. Step-by-step photographs and easy-to-follow recipes

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The Essential Guide to Cake Decorating (Essential Cookbook)

Authors:

Date: September 2001

ISBN: 1552852369

Publisher: Whitecap Books

Paperback

ORDER/INFO

White Chocolate Cream Gateau
Recipe from: The Essential Guide to Cake Decorating (Essential Cookbook)
Cookbook Heaven at 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

Baking the Cake: 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.
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

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