A traditional French pastry, Gateaux Primavera is a delightful combination of vanilla sponge cake filled with an exquisite strawberry sabayon, topped with a generous amount of Italian meringue and strawberry jam in the center. Completely homemade and delicious, this is not a low-calorie dessert, but it’s worth making and enjoying...
Ingredients
For the sponge cake
sponge cake made with 6 eggs1
For the strawberry jam
strawberries1/2kg
sugar450g
For the Italian meringue
- sugar250g
egg whites egg whites6
water1/2cup
For the sabayon
egg yolks6- sugar6tbsp
Port wine1/2cup- strawberries1/2kg
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Gateaux Primavera
Strawberry Jam
- Step 1
Place the washed and chopped strawberries in a saucepan along with the sugar. Let them rest for about 20 minutes until they release their juice.
- Step 2
Heat over low heat until the mixture begins to boil.
- Step 3
Stir occasionally until the jam thickens to the desired consistency.
Italian Meringue
- Step 1
In a saucepan, combine the sugar and water.
- Step 2
Heat over high heat until it forms a syrup.
- Step 3
Beat the egg whites until stiff peaks form. Gradually add the syrup in a thin stream while continuously beating until the meringue thickens and cools.
Sabayon
- Step 1
In a heatproof bowl, combine the egg yolks, sugar, and Port wine. Cook over a double boiler (bain-marie), whisking constantly until the mixture becomes thick and frothy.
- Step 2
Let the sabayon cool, then add the washed and thoroughly dried strawberries.
Assembly
- Step 1
Cut off the top of the sponge cake and hollow out the interior. Crumble the removed sponge cake into a bowl and mix it with the strawberry sabayon.
- Step 2
Fill the hollowed-out sponge cake with the sabayon mixture and replace the top.
Presentation
- Step 1
Cover the cake with Italian meringue.
- Step 2
Decorate the center with the strawberry jam.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the strawberries are thoroughly dried before adding them to the sabayon to avoid excess moisture.
Use a candy thermometer to ensure the syrup for the meringue reaches the correct temperature for optimal texture.
Prepare the sponge cake a day in advance to save time during assembly.
FAQS
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries can be used for the jam and sabayon, making this recipe suitable year-round.
How do I know when the jam is ready?
The jam is ready when it thickens and coats the back of a spoon. You can also test it by placing a small amount on a cold plate; if it sets, it's done.
Can I substitute Port wine in the sabayon?
Yes, you can substitute Port wine with another sweet wine or even fruit juice for a non-alcoholic version.
How long can I store the strawberry jam?
The strawberry jam can be stored in an airtight container in the refrigerator for up to two weeks.
What is the best way to serve Gateaux Primavera?
Gateaux Primavera is best served chilled as a dessert after dinner.
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North Terrace, Adelaide, South Australia, 5000
Australia