TCIF: Strawberry Mille-feuille Cake

Mimi ON Jul 29, 2011 AT 11:44 am

Strawberry Mille-feuille Cake

Strawberry Mille-feuille Cake

by Sarah Adams

Mille-feuille in French means lots of layers which is why it is made with puff pastry traditionally, but who always follows tradition? Why not follow my recipe and turn it into a cake! Also I’m enjoying using the best that Britain can offer by creating recipes with our delicious in-season strawberries!

Ingredients: The cake

You will need an A4 size tin lined on the bottom, it does not need to be typical cake tin

175g self raising flour
1 teaspoon baking powder
¼ teaspoon salt
175g golden caster sugar
175g un-salted butter (room temperature)
3 large eggs
1 vanilla pod or 1 teaspoon vanilla extract

Pipe little peaks onto 10 of the rectangles

Pipe little peaks onto 10 of the rectangles

Preparation:
Preheat the oven to 180˚C/ gas 4 and have your tin ready.

Place all of the dry including the vanilla seeds in to a bowl and mix thoroughly. Then dot in the butter and one of the eggs and beat for 1½ minutes.

Add in the other 2 eggs and beat to combine.

Place into your tin and make the top level.

Bake for 30 minutes or until a skewer comes out clean and then cool on a rack for 10 minutes and then turn it out to cool completely.

Ingredients: The buttercream

250g icing sugar
80g butter at room temperature
25g milk
½ teaspoon vanilla extract

Preparation:

Beat the butter for 2 minutes and then add heaped tablespoons of icing sugar until it is all combined. Add the milk and vanilla and keep beating for 5 minutes.

Set aside until ready to decorate.

You will also need:

8 tablespoons of good quality strawberry jam
Fresh strawberries

Finish:

To complete the cake spread jam over the whole of the top of the cake then cut it in half vertically.

It’s best to get out a ruler at this point so portion your cake into 1” x 3” rectangles. You should get 10 portions.

Using a piping bag with a plain small nozzle, pipe little peaks onto 10 of the rectangles and place these into the fridge for 10 minutes to set up.

Finally take the remaining 10 pieces of cake and place jam side down onto the buttercream, sprinkle with icing sugar and decorate with fresh strawberries.

BAKING NEWS…

Sarah has just won TWO Great Taste 1* Gold Awards for her creations; The Hazelnut Praline Cake and Raspberry and Rose Cake! Congratulations!

Sarah has her own website and custom makes award winning cakes to suit every style, taste and dietary requirement; www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Black Forest Cake

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