As far as cakes made in a field go, this one has to be one of the best! We got the recipe from a James Martin cookbook, it’s a traditional French gateau found all over France, so of course we decided it’s entirely possible to make it in a tent.
We did have to cheat just a little. Instead of the traditional choux pastry base we used a shop bought sponge flan with the edging cut off. We covered it with quenelles of freshly made crème patissier (packet custard whipped with fresh cream), we used the same mixture to fill the shop bought profiteroles, but before we filled them we made caramel by melting sugar on the camp stove and topped each profiterole with it.
Not a bad effort especially as it was so hot. We shared with Mary and John in their campervan, we could have done with a few more people to help us eat it, but our only neighbours were sheep as the lovely Westhope campsite was completely empty apart from us.
Cake rating: 6/10- good effort for a field, but could have been better!
It was delicious!!
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