Red forest gateau (refined sugar-free)


Red forest gateau

Ta-da!

On paper, it’s really simple: make a sponge sandwich cake and throw some cream on it.  But this is the first time I’ve dared to make a gateau, and everyone was excited with the result.  It even had no added sugar (except the usual natural and fruit sugars, of course).

Why “red forest” and not “black?”  Well, I didn’t have cherries, only mixed summer fruits, so I thought I’d change the name accordingly.

Check the end of this post for photos of variations.

Ingredients — sponge

  • 7 oz self raising flour, sieved
  • 1 heaped tsp baking powder
  • 3.5 oz fruit sugar
  • 8 fl oz (225 ml) cold water
  • 3 fl oz (85 ml) sunflower oil
  • 1 tsp vanilla essence
  • 1 heaped tablespoon cocoa powder

Ingredients — decoration

  • Half carton CremoVita soya whipping cream (from health food shop or large Tesco)
  • 1 cup frozen summer fruits
  • 2 tsp arrowroot
  • 2 oz fruit sugar
  • 1-2 tbsp water
  • 1 bar no-added-sugar dark chocolate (from Thorntons)
  • Half a carton Oatly oat cream
  • optional: Plamil no-added-sugar chocolate drops (only comes in catering sizes)

Method

  1. Preheat oven to 150 °C.  Mix the dry cake ingredients in a bowl and the wet in a measuring jug.  Gradually stir the wet mix into the dry until properly mixed.
  2. If you have two silicone cake “tins” the same size, then pour half the mixture into each and bake for 15-20 minutes.  If you have just one, then obviously bake one half at a time.  Leave to cool on a wire rack for about half an hour.
  3. In a pan, heat the water and fruit sugar until it dissolves.  Mix the arrowroot with a 1 tsp water and add to the pan with the berries.  Simmer and stir for 10-15 minutes until the fruit is softening, then use a potato masher to crush the fruit.  Stir in the crushed fruit well, then remove from the heat.
  4. Whisk up the whipping cream then put it in a piping bag.  On the bottom sponge layer, now it’s cooled down, make a layer of cream then a layer of fruit.  Put the top sponge layer on top gently.
  5. Melt the chocolate in the usual way (not directly over the heat) then stir in the oat cream thoroughly.  Spread this mix on the top of the cake, but not all the way to the edge.
  6. Using the piping bag, decorate the edges and the top of the cake.  You may wish to sprinkle on the chocolate drops, or shave/grate some extra chocolate on top.  I placed a few extra berries in the centre as a garnish.
Red forest gateau slice

My attempt at an arty serving.

Red forest gateau variation 1

Variation 1: long instead of round

Red forest gateau variation 2

Variation 2: no white cream, just chocolate cream, topped with flaked almonds.

Red forest gateau variation 2 slice

Variation 2: some pieces cut out.

Edit: it turns out some of the spray soya cream contains sugar, so watch out for this.

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