Orchid gâteau

Serves: 8 - 12 Prepararation time: 25 mn Cooking time: 20 mn Difficulty level: Easy

Ingredients USA/Canada Metric

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A fantastic gateau for your table.

6 oz 6 oz 6 oz 3 1 tsp 1 tbsp 1 lb 4 oz 20 fl oz 5 fl oz

soft butter caster sugar self raising flour eggs, beaten vanilla essence hot water fresh strawberries flaked almonds, toasted whipping cream Kirsch or other liqueur

175 g 175 g 175 g 3 1 tsp 10 ml 450 g 100 g 600 ml 150 ml

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Method

1. Preheat the oven to 190ºC/375ºF/gas mark 5.

2. Put the margarine, caster sugar, SR flour, eggs, vanilla essence and hot water into a mixing bowl and beat until smooth. Divide equally between the two prepared tins and bake for about 20 mins until the sponge is golden and springs back to the touch. Leave for 5 mins then turn out onto a wire rack and allow to cool completely.

3. Cut each sponge in half horizontally so that you have four layers.

4. Whip the cream until stiff and fold in the Kirsch. Put about ¼ of the cream on one side for the decoration.

5. Reserve six evenly sized strawberries and slice the remainder. Spread each layer of sponge with cream and top with the strawberries. Make sure you leave enough cream to coat the top and sides of the gateau. Smooth the top.

6. Coat the sides of the gateau with toasted almonds.

7. Use the reserved cream to pipe rosettes on the top. Halve the reserved strawberries and use to decorate. Chill until required.