THE GENOISE SPONGE
4 large eggs
125gm caster sugar
115gm plain flour
15gm cocoa powder
25gm butter (melted)
8 Oreo biscuits
2 heaped tablsp raspberry jam.
100gm gran sugar
250gm cream cheese
250 double cream.
55gm icing sugar
1 lemon zest
½ teasp lemon juice.
Chocolate flake bar - crushed
180gm fresh raspberries
100gm double cream
Sprigs of mint (optional)
METHOD Grease and line top and sides of an 8” round cake tin.
Make the syrup. Place all the ingredients in a small pan on med heat. Stir until the sugar has dissolved then raise the teat slightly and simmer for 10 minutes. Strain the mixture through a fine sieve into a bowl and rub the raspberries through leaving just the pips to discard. Pour back in the pan and add 1 teasp of cornflour mixed with a little water. Simmer for 5 minutes. Leave to cool.
Make the sponge. Place the biscuits in a poly bag and knock with a heavy spoon or rolling pin until small pieces. Do NOT crush completely.
Place the eggs and sugar in a mixer bowl and whisk on high speed until double in bulk, you should be able to see a trail across the top when the whisk is lifted.
Add the melted butter and fold in VERY gently, then add the flour and cocoa powder through a sieve and the biscuit pieces.
Using a metal spoon fold very gently until all is incorporated and there are no ‘pockets’ of flour remaining. Don’t to be too heavy handed and lose the air!
Pour into the lined tin and bake for approx 35 minutes at 170˚Fan until golden, firm to the touch and a skewer comes out clean. After 10 minutes turn out of the tin and leave to cool on a rack.
Make the cream cheese filling. Lightly whisk together the cream cheese icing sugar and lemon juice, add the lemon zest Whisk the cream until just beginning to thicken (not stiff) and fold into the cream cheese mix. The mix will stiffen up ready to spread.
To construct your dessert, cut your cooled cake in half horizontally and lay the bottom half on a plate or cake board. Spread with the raspberry jam.
Spread the cream filling over making sure it is even right to the edges.
Place the top half of sponge on top and press down lightly.
Whip your double cream and spread a little thinly around the sides of the gateau.
Place the remaining cream in a piping bag with a star nozzle.
Pipe swirls of cream around the edge of the gateau and place fresh raspberries around the cream towards the centre.
Drizzle the raspberry syrup over the cake and down the sides
Finish by sprinkling over the crushed Flake bar and finish with some tiny sprigs of mint.
Place in the fridge and serve chilled.
NB. You can use sprinkles or any other way of enhancing the decoration if you wish.