TCIF: Blueberry Gateaux (Part 2)

Mimi ON Jun 11, 2010 AT 12:28 pm

Blueberry Gateaux

Blueberry Gateaux

Ingredients – Decoration
1 tub of blueberries
Roughly 10 tablespoons of Blueberry jam (Raspberry is also lovely)
200g double cream

Pro Tip: Be sure to let the cake fully cool or it will be very hard to get a clean finish. To be sure, put it in the fridge for 30 minutes.

Once the cake is cooled you are ready to portion into thirds. Trim the tops off each sponge to level and remove the darker edge (you can do the same on the bottom if you like).

Lightly whip the cream, place the sponge onto a plate and spread a layer of blueberry jam onto the first sponge, followed with the cream.

Let it the cream go right to the edges as you can trim it up later

Continue with the next 2 layers then set aside in the fridge for half an hour to set.

Remove and trim the edges to reveal your perfect sides and move the cake to your serving plate.

Top with the remaining cream, arrange the blueberries on top and you’re ready to serve and enjoy!

Sarah Adams © 2010

Click here for Sarah’s last recipe…

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