Strawberry Gateau

Serves 6-8

Ingredients

175g/6oz soft vegetarian margarine
175g/6oz caster sugar
175g/6oz white self-raising flour
3 free-range eggs, beaten
2.5ml/1/2tsp vanilla essence
10ml/1dsstsp hot water
2 18cm/7inch sandwich tins, greased and floured
450g/1lb fresh strawberries
100g/4oz flaked almonds, toasted
600ml/1 pint whipping cream
150ml/5floz Kirsch or other liqueur

1. Preheat the oven to 190°C/375°F/Gas Mark 5

2. Put the margarine, caster sugar, self-raising flour, eggs, vanilla essence and hot water into a mixing bowl and beat until smooth. Divide equally between the two prepared tins and bake for about 20 minutes until the sponge is golden and springs back to the touch. Leave for 5 minutes then turn out onto a wire rack and allow to cool completely.

3. Cut each sponge in half horizontally so that you have 4 layers.

4. Whip the cream until stiff and fold in the Kirsch. Put about a quarter of the cream on one side for decoration.

5. Reserve 6 evenly-sized strawberries and slice the remainder.
Spread each layer of sponge with cream and top with the strawberries.
Make sure you leave enough cream to coat the top and sides of the gateau.
Smooth the top.

6. Coat the sides of the gateau with toasted almonds. Use the reserved cream to pipe rosettes on the top. Halve the reserved strawberries and use to decorate.
Chill until required.

Source: The Vegetarian Society