Although the seasons are changing, the weather is changing and the darker nights are drawing in – we still have some days remaining to summer. So, let’s enjoy the last days with this strawberry fresh cream gateau.
This is perfect for those who like cake but don’t like buttercream, the fresh cream coating is 100x better than buttercream any day. This is a light cake, simple yet effective in both looks and flavour. The toasted almonds add a little more flavour to compliment the vanilla and strawberry as well as adding some extra texture.
If you prefer fresh cream cake, this is the cake for you. It’s just 4 layers of vanilla cake, with fresh cream and strawberry jam. Finished with a coating of lightly toasted flaked almonds. You can use chocolate in place of the nuts if you’d prefer but the almonds work really well!
If you like the elements to this cake, what are you waiting for? This is the perfect cake to make over the weekend, to share with those around you!
Anyway, let’s get started, shall we?
350g butter, at room temperature.
350g granulated sugar.
350g plain flour.
2 tsp baking powder.
2-3 tsp vanilla extract
1000ml double cream.
100g icing sugar.
2 tsp vanilla extract.
150g granulated sugar.
Lightly toasted flaked almonds.
Strawberry jam, smooth or with lumps.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of the ingredients, preheating my oven to 180˚c/350˚f, lining the base of my4x6 inch cake tins with parchment paper and get any equipment I may need ready, such as a stand mixer and spatula.
I like to start on the thing that takes the longest, for this cake, it’s the cake sponges.
To start, take your mixing bowl and place in the butter and granulated sugar and beat them together until they are lighter and fluffier in colour and consistency. For me, this usually takes around 7-10 minutes (it really depends on the climate you live in. Warmer countries will take less time compared to cooler climates).
Once lighter and fluffier, you can add in your eggs, one at a time. Beating well in-between each addition. You can also add in the vanilla at this stage.
This is the ideal time to give the bowl a good scraping down. This is just to incorporate any bits that may not have been fully worked in from earlier on.
Add in the dry ingredients and incorporate them on a low speed to start with, working. your way up to a medium-high speed, just mixing until a cake batter has formed. You’re not looking to over-mix the batter at this stage.
If you fins the car batter is a little stiff, add a small amount ion milk, until you reach that perfect looking cake batter consistency.
Give the bowl another good scraping down, this is just to incorporate any bits that may not have been fully mixed in.
Then you can ahead and divide the cake batter between your 4 cake 6 inch cake tins (use scales for more accuracy or eyeball it, whichever way works best for you). Spread and level out the cake batter in the tins, this will help with the consistency of baking while in the oven.
While the cakes are in the oven, you can go ahead and do some prep. If you’re making the cake sponges on the day you intend to served the cake, you’re all good to make the cream and simple syrup that are used on the cake (the cream has a short shelf life, as its highly perishable).
To make the cream coating and filling, simply take a clean mixing bowl and pour in all of your double cream, icing sugar and vanilla extract. Whisk on a high speed until you reach a stiff peaks consistency – this is where the cream holds its shape well. Try your bets not to over mix whisk the cream, otherwise it will take on a horrible granular mouthfeel.
For the simple syrup, simply place both the sugar and water into the saucepan and mix to combine. Place on the hob over a medium-high heat, bring to a boil and remove from the heat. Allow to cool fully before using.
When the time is right, feel free to level the tops of your cakes (keep the surpass, can be used for cake pops or just munched on as you go along). Brush over each of the cake layers with a generous amount of the simple syrup, allowing 5 minutes for the syrup to soak through the cake before using.
When you’re ready, grab your plate/stand/board and pipe a small amount of freshly whipped cream into the centre of it and place the first layer of cake onto it (pressing down into place to secure it there. Pipe a ring of cream around the outer edge of the cake, filling that in a little, then adding a generous amount of strawberry jam (homemade or store bought). Repeat that process until you have no cake left.
Using the remaining cream, place into a piping bag and pipe rings around the cake and on top. Smooth and level the sides and top, as best you can suing a scraper – ensuring even coverage all over the cake.
For the sides, use some lightly toasted flaked almonds and coat the cake as best you possibly can with them. It doesn’t need to be perfect as the almonds won’t give 100% coverage. I recommend only coating the sides as I have other plans for the top.
With the remaining cream place into a piping bag fitted with a nozzle of choice (I went with an open star tip) and pipe shells around the outer edge of the cake – do this all the way around the cake. Then fill the top of the cake with the strawberry jam.
Chill in the fridge for at least 30-45 minutes before enjoying.
Cut as many or as few slices as you’d like, enjoying each slice.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.