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Gâteau Margot


4 oz plain flour
4 eggs
6 oz caster sugar
Pinch of salt

For filling

1 lb strawberries (or 2 packets of frozen ones)
1 tablespoon caster sugar
4 oz plain block chocolate
˝ pint double cream
Vanilla essence

Ring mould (3 pints capacity)


Serves: 12


Set oven at 375°F or gas mark 5. Grease, sugar and flour the tin or mould. Sift the flour with the salt and set aside. Whisk the eggs and sugar together over hot water until thick and mousse­like (no heat is necessary if an electric mixer is used). Remove the bowl from the heat and con­tinue beating until the mixture is cold; fold in flour with a metal spoon and turn at once into the prepared tin. Bake in the pre-set oven for about 35-40 minutes; then turn on to a wire rack to cool.

Meanwhile, take about one­third of the strawberries, cut in thick slices, sprinkle with caster sugar and leave for 10-15 minutes, then rub them through a nylon strainer to make a puree. Grate the chocolate on to a plate; place over a pan of hot water to melt.

Cut the cake across in three rounds, spread each layer with a thin coating of chocolate and leave to set. Whip the cream until thick, take about one-third and flavour with the strawberry puree. Spread this over the layers and sandwich them to­gether. Sweeten and flavour the remaining cream with vanilla and spread over the cake with a palette knife. Pile remaining strawberries in middle.

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