Dessert
French Gâteaux Recipe (Layered Fruit and Cream Cake) Recipe At Home
If you enjoy French Gâteaux Recipe (Layered Fruit and Cream Cake) Recipe At Home cuisine, this Dessert recipe is worth trying at home....
⏱️
25 Min Prep
🔥
100 Min Cook
🍽️
6 Servings
🥗
Eggetarian
Ingredients
- 1 cup Butter - plus more for pan (or 1 cup coconut oil or canola oil for vegan)
- 2-1/2 cups Sugar
- 4 Flaxmeal Egg Replacer - or eggs
- 2-1/2 cups Vivatta Maida - plus more for pan
- 1/2 cup Almond Meal (Badam Powder)
- 1/2 teaspoon Salt
- 1 teaspoon Baking powder
- 1/2 cup Milk - (vegan-almond milk instead)
- 1/4 cup Lemon juice
- 1 teaspoon Vanilla Extract
- 500 ml Heavy whipping cream
- 250 grams Mascarpone Cheese
- 2 tablespoons Caster Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Sugar
- 2 tablespoon Water
- 1/4 cup Fresh orange juice
- 4 Kiwi - cut into wedges
- 2 Oranges - wedges
- 1 Pineapple - cut into small wedges (15 such pieces are needed)
- Fresh Cherries
- 1 Slivered Almonds (Badam)
Instructions
1
To begin making the French Fruit Cake (Gateaux) formula, we will first prepare the lemon pound cake according to the steps. Preheat the oven to 180 C.
2
dairy spread and ground mix a 10" loaf, square, or a bundt skillet.
3
I like using a loaf skillet as the cake slices nicely.Sift together the ground mix, baking ground mix and seasoning and keep aside.Using the large container or a KitchenAid Stand Mixer container, beat together the (dairy spread) fat, granulated sugar and vanilla essence, empty in in the eggs (eggless: Flax Eggs) and whole milk (Vegan: almond whole milk) and beat until well combined.
4
Finally empty in in the ground mix mixture and beat until well combined.empty the mixture into the prepared greased skillet and oven-cook until a knife inserted in the centre comes out wash, about 45 moments to 1 hour.
5
The baking time will vary from oven to oven, so take care too look at it after 30 moments.Allow the cake to cool completely.
6
oven-cook the pound cake formula in a round spring foam skillet. First, prepare the granulated sugar syrup.
7
Combine all the components for the syrup, swirl around well until the granulated sugar dissolved.
8
Keep this aside.Next, we will prepare the heavy cream frosting.
9
In the container of a stand mixer, whip the heavy cream along with the granulated sugar until it becomes light and fluffy and forms soft peaks.
10
Once the heavy cream forms soft peaks, empty in in the mascarpone paneer variance and whip until just about combined.
11
Keep this aside.Now we will begin to make the cake in layers.
12
carve the cake horizontally into half.
13
Carefully lift the top later and place it down.
14
empty gently the granulated sugar nectar syrup to both the cake halves.
15
This makes the cake damp and damp. Place the bottom layer on a cake platter or a serving plate.
16
Using a cake spatula, apply the frosting mixture and spread evenly on the bottom half of the cake. Lay the cut up fruits like kiwi, pineapple, oranges generously on this layer of heavy cream.Next place the second half the cake over the fruits and lightly press it down with your palms.
17
Spread the remaining frosting smoothly with a palate knife or a back of a spoon all round the cake including the sides.
18
Using the back of the spoon, give the heavy cream frosting a little spike by pulling the spoon away from the frosting.
19
This gives a neat and yet uneven look to the cake.
20
Finally lay the remaining fruits on the top of the cake and just splash the almond slivers to the sides of the cake.
21
The French Gâteaux formula (Layered Fruit and heavy cream Cake) is now ready.store in the fridge the cake for a couple of hours or over night or until the next day for your parties.
Recipe Information
Cuisine
French
French
Course
Dessert
Dessert
Diet
Eggetarian
Eggetarian
Total Time
125 mins
125 mins
Recipe Time chart
Preparation Time
25 minsCooking Time
100 minsTotal Time
125 minsMaster Chef
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