Saturday, May 1, 2010

Lemon gateau

I tried a recipe that I found in a magazine. The picture showing the cake looked terribly appealing to me, I couldn't resist!.

What's a Gateau?
A gâteau (pronounced ga-toe) is a French cake, often specifically a sponge cake that may be made from almond flour instead of wheat flour. In general terms, any cake in France may be considered a gâteau, but some French cakes are more gâteaux than cakes you might see in other parts of the world. Yet if you order any kind of cake in France, you will be ordering a gâteau.

Gateau is the singular word for cake and Gateaux is the plural word, although the pronunciation is the same.

Let's go to the recipe, shall we? :-)

-Butter for greasing
-2 1/2 tbsp of semolina, plus extra for dusting
-6 large eggs, separated
-150 gr (5 oz) caster sugar
Link-2 large lemons
-40 gr (1 1/2 oz) ground almonds
-3 tbsp plain flour
-3 gelatine leaves (or 1 1/2 sachet of Vege-gel (from Dr Oetker) wich is the vegetarian alternative)
-150ml double cream

1. Grease an 8cm deep, 20.5cm loose-bottomed round tin. Line base with baking parchment; dust sides with semolina.

2. Heat oven to 180C (160C fan) mark 4.

3. Beat 3 egg yolks + 50grs (2 oz) sugar + zest of 1 lemon for 5 minutes. Fold in semolina +almonds + flour.

4. Beat 3 egg whites until stiff. Add 25gr (1 oz) sugar and beat for a few seconds. Fold 1 tbsp into cake mix, then fold in the rest. Spoon into tin and level. Bake for 15-20 minutes. Leave to cool in tin.

5. Remove sides of tin and slide cake on to a board, leaving parchment in place.
Slice cake in half horizontally. Regrease and reline sides of tin with baking parchment.
Put cake half with paper attached into the tin, paper side-down.

6. Put gelatine in a bowl and cover with cold water. Leave for 5 minutes.
*If you're using Vege-gel, empty a sachet and a half into a small bowl and add 200ml of cold water, stir with a spoon until is completely dissolved, leave it for a few minutes.

7. Heat the juice of 1 lemon until simmering.
Squeeze excess water of gelatine, then whisk into the lemon juice. Leave to cool.
*Using the Vege-gel: pour the Vege-gel mixture into the lemon juice using a sieve, stir gently whilst on lowest heat for a couple of minutes, then leave to cool.

8. Whisk remaining yolks + sugar + zest of 1 lemon until moussey. Fold in the gelatine mixture.

9. Beat remaining egg whites until stiff.

10. Whisk cream until it just holds its shape.

11. Fold cream into yolk mix, then fold in egg whites.

12. Pour into tin. Cover. Chill for 2 hours in freezer.

13. Put second cake layer over the mousse, cut-side down. Cover and chill overnight.

14. Turn out cake and peel off paper. Dust with icing sugar and using a knife or a metal skewer score lines on top.

Good luck and enjoy! x
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