Caxton magazines staffThere’s certainly no lack of style when Angela Steur, design director of Design of the Times (011 447 2258), entertains. Here are her recipes for a stress-free summer spread
INGREDIENTS
- 3 eggs, separated
- 100g castor sugar
- 7ml lemon juice
- 60g cake flour
- pinch salt
- 500g punnet strawberries, stalks removed and halved
- 1 packet Tortenguss* (German fruit cake glaze)
- edible flowers and fresh mint, to serve
For the vanilla cream:
- 250ml cream
- 10ml Sahnefest* (cream stabiliser)
- 10ml vanilla sugar*
METHOD
1. Preheat the oven to 200°C.
2. To make the flan base: beat the egg whites until stiff, but not dry. Fold in the egg yolks and beat until thick and pale yellow. Gradually add the sugar and lemon juice, beating constantly.
3. Sift the flour and salt together in a mixing bowl. Then fold the egg mixture into the dry ingredients to make a batter.
4. Pour the batter into a 220mm x 350mm tin lined with greased baking paper, tilting the tin to spread the batter evenly as you do so. Bake for 10 minutes.
5. Spread a damp cloth over a cooling rack and turn the flan base out onto this. Carefully remove the baking paper. Allow the flan to cool and then transfer onto a serving plate.
6. Top the flan base with the strawberries.
7. Prepare the Tortenguss as per the instructions on the packet. Allow to cool for 1 minute before pouring over the flan. Then allow to set for 15–20 minutes.
8. To make the vanilla cream: whip the cream, Sahnefest and vanilla sugar together until stiff. Keep cool until ready to serve.
9. Slice the flan and serve with a dollop of vanilla cream, garnished with fresh mint and edible flowers.
*Cook’s note: These items are available at specialised baking shops and certain European delis.
This recipe serves 10.
