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The Wimbledon Wonder

By Burton Mail  |  Posted: June 20, 2014

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EATING strawberries and cream at Wimbledon is a quintessentially British tradition that has been in place for hundreds of years.

As Wimbledon fever hits again, those who can’t make the courts organise Wimbledon parties at home and most are already planning what to serve.

This year, Belgium’s finest biscuit maker – Jules Destrooper - has taken the classic Wimbledon flavours and has created a treat that’s simple to prepare at home and guaranteed an ‘ace’.

The Wimbledon Wonder is an indulgent sponge dessert topped with juicy strawberries, and Jules Destrooper Almond Thins, served with a large dollop of whipped cream.

Every year at Wimbledon, people munch their way through roughly 28,000 kg of juicy strawberries and 1,820 gallons of cream, but there’s no reason why these classic Wimbledon flavours can’t be enjoyed at home.

This summer, indulge in this delicious treat which incorporates Britain’s strawberries and Belgium’s finest biscuits - a winning combination!

The Wimbledon Wonder

Serves: 12

Cooking time: 1 hour

You will need:

1 packet Jules Destrooper Almond Thins

175g plain chocolate

175g butter, softened

225g caster sugar

4 medium eggs

200g self-raising flour

1 tbsp cocoa powder

175g ground almonds

Grated zest of 1 orange

For the chocolate icing:

225g plain chocolate, broken up

100g butter

150 ml carton double cream

3 tbsp strawberry jam

200g strawberries

Whipped cream to serve


1. Pre heat the oven to 180C/160C Fan/ Gas Mark 4. Grease and line the base of a 20cm/ 8in round, deep cake tin.

2. Break up the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 minutess until melted).

3. Make sure the bowl is not touching the water otherwise the chocolate will spoil. Allow to cool for 5 minutes.

4. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture.

5. Separate the eggs and beat the yolks into the butter mixture.

6. Beat in the melted, cooled chocolate.

7. Fold in the flour, cocoa powder, ground almonds and orange zest.

8. In a clean grease-free bowl, whisk the egg whites until they form stiff peaks.

9. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.

10. Spread the mixture into the cake tin and bake for 50 mins - 1 hour until firm to the touch and a skewer comes out cleanly.

11. Allow to cool in the tin for 5 minutes then turn out and allow to cool completely on a wire rack.

To make the icing:

1. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through.

2. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water (make sure that the bowl does not touch the water).

3. Stir until smooth, then beat in the cream. Cool slightly.

4. Cut the cake in half and sandwich with strawberry jam then spread the icing all over the cake.

5. Mark into portions then place a strawberry on each portion.

6. Arrange an Almond Thin on each slice just before serving with a big dollop of whipped cream.

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