James Martin Cake Recipes – Need a show pudding to impress your guests, but don’t have hours to make it? This devious beauty is James Martin’s answer to your prayers…
Obviously strawberries are gorgeous just packed in a bowl and topped with fresh cream, but ex-Saturday Kitchen star James Martin has shown us this super simple pudding that only takes 10 minutes to whip up, but looks like it took hours.
James Martin Cake Recipes
James is now working with Asda to inspire families to cook simple and delicious meals using their everyday ingredients. She walked us through this recipe, then we tried it ourselves at home.
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1. I peeled the strawberries to remove the core because that’s always what I do with them, but for the outside of the cake it’s better to leave it alone so the strawberries look prettier
3. Forgot to add the vanilla essence to the cream before whipping – duh! My lovely family didn’t care though, they said it felt wonderful!
1. Take your flan container and place a 20cm metal cake ring on top. Press down to cut off the edge of the flan ring and discard. Now you have a sponge circle. Use a long, sharp knife (bread or carving knife) to cut the sponge through the center, to make two thin sponge circles.
2. Place one circle back into the ring and drizzle with Drambuie. Cut 8-12 strawberries in half and arrange them, cut side out, around the edge of the cake ring. Pile a few more strawberries or mixed berries in the middle, so that it is no higher than the edge of the ring.
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3. Whip 450ml of double cream with seeds from one vanilla pod. Place the cream on top of the berries then use a palette knife to press it down and make a flat top, level with the top of the ring. Place the second ring of sponge on top.
4. Heat the outside of the cake ring with a hot cloth, so that the cream does not stick to it, then remove. Nah! Sprinkle with a little icing sugar and arrange a few more mixed berries on top for decoration.
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Add the gelatin for the mousse to a bowl of cold water and leave for 5 minutes.
Meanwhile, brush oil all over the inside of a 3-litre glass bowl, then line with cling film, flatten and press right to the edges. Arrange the pieces of Swiss roll in the bowl, so that they completely cover the sides. Set aside.
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Back to the mousse. In a medium saucepan, heat the custard over low heat. Lift the gelatin out of the bowl and squeeze out the excess water, then add it to the preheated custard pan. Add the strawberry or raspberry sauce and continue to heat slowly, stirring until the gelatin is completely dissolved. Remove the pan from the heat and set aside to cool.
Meanwhile, beat the egg whites in a clean bowl until stiff peaks form. Whip the double cream in a separate bowl.
When the custard mixture has cooled, fold in the cream with a large metal spoon, then add the egg whites, stirring thoroughly until you have a smooth mousse.
Fill the bottom of a sponge-based bowl with raspberries, then spoon the mousse and smooth the top. Cover with cling film and chill for at least 4 hours and up to 24 hours.
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When ready to serve, invert the bowl onto a large plate or cake stand. Lift the bowl and remove the cling film, then garnish with strawberries, raspberries, red currants and sprigs of mint.
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