Hamilton Beach CPM700 User Manual download pdf (Page 17)

Recipes

Strawberry and Apricot Gâteau

Sponge cake:

3 eggs 3 oz. (75 g) caster sugar

3 oz. (75 g) plain flour

Filling and decoration:

1 cup (150 ml) heavy cream Sugar (to taste)

8 oz. (225 g) fresh strawberries 8 oz. (225 g) fresh apricots

1. Halve the apricots and remove the stones. Cook gently in very little water until soft,

adding sugar to taste.

2. Wash and halve the strawberries.

3. To make the sponge, whisk the eggs and sugar at maximum speed

until very pale and thick.

4. Remove the bowl and the whisk. Holding the whisk, fold in the flour by hand—do this

carefully to keep the sponge light.

5. Put the mixture into two 18 cm (7″) greased and lined sandwich pans.

6. Bake at 350° F (180° C) for about 20 minutes until the cake springs back

lightly when touched.

7. Turn out onto a wire rack.

8. Whisk the cream at maximum speed until stiff. Add sugar to taste.

9. Roughly chop the apricots and a third of the strawberries. Fold them into

half the cream.

10. Spread the cream mixture over one of the sponge cakes, then place the other sponge

cake on top.

11. Spread the remaining cream over the top of the cake and decorate with the

remaining strawberries.

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Hamilton Beach CPM700 User Manual Page 17