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

6 Eggs.

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.

Method:- 

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