Strawberry Gateau

Ingredients

• 8 oz. Cakeoma
• 34 oz. margarine
• 14 oz. ground almonds
• | egg yolk
• 1 tablespoon cream
• Strawberries (fresh or frozen)
• Whipped cream
• _ Sugar

Method

1. 1

   Sieve the Cakeoma and rub in the margarine.

2. 2

   Add the almonds and mix to a firm dough with the egg yolk, beaten with the cream.

3. 3

   Turn on to a lightly floured board and divide into two portions.

4. 4

   Roll each into a round about 4 inch thick and fit into two greased sandwich tins lined with greaseproof paper.

5. 5

   Prick all over, and bake in a moderately hot oven (400° F.) for about 30-40 minutes, until firm and lightly coloured.

6. 6

   Cool on a rack.

7. 7

   Prepare and crush the strawberries, leaving a few whole for decoration.

8. 8

   Whip and sweeten the cream.

9. 9

   Just before serving, sandwich the shortbreads together with layers of cream and crushed strawberries, and decorate the top with cream and whole strawberries.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 3. The excerpt below is the record exactly as published.

STRAWBERRY GATEAU 8 oz. Cakeoma 34 oz. margarine 14 oz. ground almonds | egg yolk 1 tablespoon cream Strawberries (fresh or frozen) Whipped cream _ Sugar

Cook this with the app: pantry check, scaling, and the assistant.