Christmas Party Gateaux Recipe
Chocolate & Mandarin
I like to use a fatless whisked sponge – which I believe gives better results.
(For best results you will however need the use of a good hand mixer or a stand mixer).
Ingredients:- For the sponge
150gm Caster Sugar.
150gm Plain Flour.
2 level teaspoons of Baking Powder.
(For the chocolate sponge replace the 6 level table spoons of Flour with 6 level tablespoons of Cocoa Powder).
Ingredients:- For the filling and decoration:-
100gm Block of Plain or Milk chocolate – Grated.
2x Small Tinned Mandarin Segments – Drained
Keep 6 whole segments for the top decoration.
Chop up the remaining segments.
800ml or 2x Large Cartons of Double or Whipping Crean (Whipped).
You’ll also need:-
– 3x 8 inch or 20cm sandwich/cake tins.
– Electric Stand Mixer or Hand Held Electric Mixer with a large mixing bowl.
– Pre heat the Oven to 180 Degrees Centigrade/170 Degrees for a Fan Oven/Gas Mark 4.
– Wire Cooling rack.
– Large plate or Cake board/stand 8 or 10 Inches (22- 24cm).
– Piping bag with a star nozzle.
– Large/Course Food/Cheese Grater.
1 Brush the baking tins with melted lard and line the base with grease proof paper and grease this too, grease well.
2 Put the sugar in a large bowl and crack in the eggs, then whisk using a stand mixer or hand whisk, gently to start with – then slowly increasing the speed to the highest speed and whisk until it is thick and creamy and it increases in volume, and it leaves a trail when you lift the whisk out of the mixture.
3 Whisk for about 8-10 minutes.
4 Sift the Flour, Baking Powder and Cocoa Powder over the Creamy Mixture.
5 Using a Metal Spoon gently fold in until all the dry ingredients are fully incorporated.
6 Pour mixture into the prepared lined tins and shake gently to level the mixture in the tins.
7 Place in the oven and bake for 25-30 minutes
8 When the sponge is cooked it will begin to shrink from the sides and spring back when gently pressed.
9 Gently remove the 3x sponges from the tins and onto a wire cooling rack to cool completely.
Assemble, Filling and Decorate the Gateaux:-
10 When completely cool p lace one sponge on to a plate and pipe the whipped cream around the outer edge of the sponge.
11 If using a liqueur or spirits – in the centre put 1 tablespoon on to the layer of sponge.
12 Place the chopped mandarins in the centre of the sponge.
13 Place the second layer of sponge on top – and repeat as above in 10, 11 and 12.
14 Place the third layer of sponge on top – to complete the three layers.
15 Then cover the top and sides of the cake with whipped cream.
16 Cover the sides with the grated chocolate using a palette knife.
17 Pipe 12 swirls around the top edge and place a whole mandarin segment on each alternative swirl.
(If you have a turntable you can use this to put the plate on and complete the finishing process this makes things a little easier specially when covering the side with the grated Chocolate.)
Then Chill or Freeze.
(Remove from the freezer about 2 hours before serving).
Although this sounds a little complicated it’s really not and it’s well worth the effort. It makes an extra special dessert if you’ve got visitors coming over for the Christmas Holidays.
When I make these at home I usually add a liqueur or spirits the fruit layer or to the underside of the sponge or both.
Use 2 tablespoons of liqueur or spirits of your choice to flavour the gateaux.
You can compliment the gateaux with different liquors or spirits such as:-
Coffee & Mandarin with Kumala.
Coffee & Apricot with Tia Maria.
Chocolate & Mandarin with Cointreau or Grand Marnier.
Black Forrest with Kirsch or Cherry Brandy.
Vanilla & Pineapple.
Vanilla & Peach.
Vanilla & Strawberry.
Vanilla & Raspberry.
Each different flavoured Gateaux is made in exactly the same way – just change the filling and flavours to suit your taste.
Please have go and enjoy.
By Angie Grey
For Cannock Chase Radio