|Plain all purpose flour||3 1⁄2 Ounce|
|Cane sugar syrup||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 1⁄2 Teaspoon|
|Butter||1 Teaspoon (for greasing)|
|Superfine caster sugar||3 Tablespoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Strawberries||1 1⁄2 Pound|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
|Raspberry preserve||2 Tablespoon|
Put the butter in a dish and melt in the microwave oven for 40 seconds on HIGH.
Break the eggs into a bowl and whisk with a fork add the flour to the melted butter, beating with a wooden spoon.
Add the eggs, cane sugar syrup and milk, beating after every addition.
Sift the yeast over the mixture and mix in carefully.
Lightly grease the base of a small pyrex cake dish and pour in the mixture.
Microwave, uncovered, for 9 minutes on MEDIUM-HIGH.
To prepare the syrup, put the superfine (caster) sugar into a bowl with 3 (2) tablespoons of water.
Microwave for 1 1/2 minutes.
Add the orange juice and Cointreau.
Pour the syrup over the gateau while it is still hot.
Leave to cool.
For the filling, rinse the strawberries under plenty of cold running water.
Top and tail and pat dry on kitchen paper.
Mix the confectioners' (icing) sugar with the sour cream (creme fraiche).
When the gateau is completely cool, remove from the mold (mould) with the aid of a metal spatula.
Carefully cut into 2 equal layers.
Place the lower layer on a cake dish and spread with the cream frosting (icing).
Start slicing the strawberries in rounds and arrange on the cream as you go.
Make only one layer of strawberries.
Put the second half of the cake very carefully on top of the strawberries.
Put the raspberry preserve in a cup and melt for 30 seconds on HIGH.
Coat the top and sides of the gateau.