2/3 cup (150 g) 5 oz 10 tbsp butter
4 egg yolks
7/8 cup (200 g) 7 oz caster sugar (superfine granulated)
2 cups (200 g) 7 oz ground almonds
250 ml (8 fl oz) double cream (heavy cream)
30 - 32 Sponge Fingers
4 egg yolks
7/8 cup (200 g) 7 oz caster sugar (superfine granulated)
2 cups (200 g) 7 oz ground almonds
250 ml (8 fl oz) double cream (heavy cream)
30 - 32 Sponge Fingers
for the decoration
250 ml (8 fl oz) double cream (heavy cream)
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 X 410 g (14 oz) can apricot halves, drained
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 X 410 g (14 oz) can apricot halves, drained
accompaniments
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method
1. Line a 1 kg (2 1/4 lb) loaf tin with foil.
2. In a mixing bowl, beat the butter until light and creamy.
3. Stir in the egg yolks one at a time, then add the sugar and ground almonds.
4. Bind with the double cream.
5. Arrange a layer of sponge fingers along the base of the prepared tin.
6. Spread a layer of filling over them. Repeat the layers until all the ingredients have been used, finishing with a layer of sponge fingers.
7. Cover with foil and place heavy weights evenly on top. Chill for 2 - 3 hours until firm.
8. Shortly before serving, combine the cream and sugar in a bowl and whip until stiff.
9. Carefully turn the gateau out on a serving dish.
10. Remove the foil and decorate with the cream and apricot halves. Serve lightly chilled.
2. In a mixing bowl, beat the butter until light and creamy.
3. Stir in the egg yolks one at a time, then add the sugar and ground almonds.
4. Bind with the double cream.
5. Arrange a layer of sponge fingers along the base of the prepared tin.
6. Spread a layer of filling over them. Repeat the layers until all the ingredients have been used, finishing with a layer of sponge fingers.
7. Cover with foil and place heavy weights evenly on top. Chill for 2 - 3 hours until firm.
8. Shortly before serving, combine the cream and sugar in a bowl and whip until stiff.
9. Carefully turn the gateau out on a serving dish.
10. Remove the foil and decorate with the cream and apricot halves. Serve lightly chilled.
serving amount
serves 8 - 10
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