Raspberry gateau

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Last time I baked for the office I made Mary Berry’s fantastic white chocolate cheesecake and this traditional Swedish gateau.

It is easy to be home blind, and I didn’t realise how much cream we use in Sweden until I moved here. We have it in a sauce instead of gravy and in or with pretty much any cake.

This is a pretty standard gateau with jam (crushed berries with sugar works too), custard and cream. The sponges are made without butter and that makes them slightly less moist, but also less crumbly and lighter, so it is very easy to assemble this cake.

Raspberry gateau, serves 8-10

Sponge:

4 eggs

200 g caster sugar

1 1/3 tbsp water

160 g plain flour

2 tsp baking powder

Flling:

150 ml thick custard 

150 ml firmly whipped cream

200 ml seedless raspberry jam 

To decorate:

300 g whipped cream

20 g fresh raspberries

Beat sugar and egg until pale and fluffy. Add the water. Mix flour and baking powder and incorporate well. Divide the mixture between two even sized spring forms, greased and lined with a round of parchment paper. Bake in 175C for about 30-35 minutes or until a toothpick comes out clean. 

Let the sponges cool completely before assembling the gateau. Mix custard and cream. Spread raspberry jam on top of the first sponge base then slather with the custard cream mix. Spread jam underneath the second sponge and place on top. Cover the whole cake with cream and pipe decorations on top. Decorate with fresh raspberries. 

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