CHOC –STRAWBERRY MERINGUE GATEAU:

INGREDIANTS:

BUTTER -125 GM
EGGS,SEPERATED -4 NO.
CASTER SUGAR -165 GM
SELF –RAISNG FLOUR -150 GM
COCOA POWDER -35 GM
BI-CARBONATE OF SODA -1/2 TEASPOON
BUTTER MILK -250 ML
CASTER SUGAR -150 GM
COARSELY CHOPPED ROASTED HAZELNUTS -30 GM
THICKENED CREAM - 160ML
ICING SUGAR MIXTURE 1 TABLESPOON
STRAWBERRIES ,HALVED -250 GM

METHOD:

PREHEAT OVEN TO MODERATELY SLOW.GREASE TWO 20 CM SANDWICH PANS ;LINE BASES AND SIDE WITH BAKING PAPER.
BEAT BUTTER ,EGGYOLKS AND CASTER SUGAR IN MEDIUM BOWL UNTIL LIGHT AND FLUFFY.STIR IN COMBINED SIFTED FLOUR ,COCOA AND SODA ,THEN BUTTERMILK.DIVIDE MIXTURE BETWEEN PREPARED PANS.

BEAT EGGWHITES IN SMALLBOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;GRADUALLY ADD EXTRA CASTER SUGAR ,A TABLESPOON AT A TIME,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.

DIVIDE MERINGUE MIXTURE OVER CAKE MIXTURE IN PANS;USING SPATULA,SPREAD MERINGUE SO CAKE MIXTURE IS COMPLETELY COVERED .SPRINKLE NUTS OVER MERINGUE MIXTURE ON ONE OF THE CAKES.BAKE CAKES ,UNCOVERED,IN MODERATELY SLOW OVEN ABOUT 25 M INUTES.COVER PANS LOOSELY WITH FOIL;BAKE IN MODERATELY SLOW OVEN ABOUT 20 MINUTES.STAND CAKES IN PANS 5 MINUTES,TURN ONTO WIRE RACKS;TURN CAKES TOP-SIDE UP TO COOL.
BEAT CREAM AND ICING SUGAR MIXTURE IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.PLACE CAKE WITHOUT NUTS ON SERVING PLATE;SPREAD WITH CREAM MIXTURE. SPRINKLE WITH STRAWBERRIES;TOP WITH REMAINING CAKE.