Gâteau Macmahon
A cake with a sweet short pastry base, filled with strawberry Bavarian cream and topped with cubed pastry.
Ingredients
Flour (made into sweet pastry, see page 53)
5 oz (150 g)
Cream (made into strawberry Bavarian cream, see page 194)
1/2 pt (3 dl)
Red fruit jelly or jelly
2 oz (60 g)
Powdered sugar
1 oz (30 g)
Apricot jam or strawberry jam
2 oz (60 g)
Instructions
1
Making the pastry base
Divide the sweet dough into two portions, and roll each into a thin round disc 8 inches (20 cm) in diameter.
2
Pre-treatment
Use a fork or pricker to dock the disc, and cut or mark one of the discs into eight equal portions.
3
Baking
Place in the oven and bake at 380°F (193°C) until crispy and golden brown.
4
Base assembly
Spread the jam on the bottom whole disc, and place it into an 8-inch (20 cm) ring mold lined with parchment paper.
5
Filling
Prepare the strawberry Bavarian cream and pour it into the prepared ring mold.
6
Chilling and unmolding
Chill until set, then remove the ring mold and lining. Alternatively, use the method described on page 117.
