Raspberry cream gateau
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Raspberry cream gateau
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51365. Report a problem with this recipe.
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      Title: Raspberry cream gateau
 Categories: Desserts
      Yield: 6 Servings
      8 oz (225 g) fresh raspberries
      1 tb (15 ml) Kirsch
      3 tb (3x15 ml) icing sugar
    3/4 pt (400 ml) double cream
  deep 8 inch (20 cm) cooked sponge cake (batch 1)
  Hull the raspberries, put into bowl with the Kirsch and 2 tbsp (2x15
  ml) of the icing sugar.  Leave to macerate for 10 minutes. Whip 1/4
  pint (150 ml) for the cream till it forms soft peaks, then fold in
  the raspberry mix. Cut the sponge in half, place the base on a baking
  tray. Spread the raspberry cream over and cover with the top of the
  cake. Whip the remaining cream and icing sugar till it forms stiff
  peaks. Spread half over the top and sides of the cake.  Put the rest
  into a piping bag fitted with star nozzle, pip 8 whirls round top.
  To freeze, open freeze.  Place in rigid container. Cover, seal and
  label. Freezer life 3 months.
  To use, rmove from the container and put on a serving dish and thaw
  for about 3 hours at room temperature. Melt half a 3 & 1/2 oz (100 g)
  bar plain dessert chocolate, spread thickly on waxed paper. When set,
  cut into 8 triangles.
  Place on on each cream whirl.  Grate remaining chocolate, press onto
  sides of cake.

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Recipe ID 51365 (Apr 03, 2005)

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