Christmas Night Gateau Recipe
This Christmas Night Gateau will make your taste buds crave for more! Pamper everyone with Christmas Night Gateau as Dessert. Once you try preparing this Christmas Night Gateau, I am sure you will be making it again!.
Ingredients
Cake:
1 Beaten Sponge Cake
Filling & Topping:
Generous 1/4 cup (40 g) unsweetened cocoa powder
1 tablespoon boiling water
2 tablespoons rum
1/4 cup (75 g) cranberry jelly
1 envelope unflavored gelatin
3 tablespoons Water
2-1/2 cups (600 ml) whipping cream
2/3 cup (150 g) sugar
Decoration:
4 oz. (100 g) semisweet chocolate
8 candied cherries
1 teaspoon powdered sugar
1/4 cup (25 g) toasted sliced almonds
Directions
Prepare Beaten Sponge Cake and cut into 3 layers.
To make filling and topping, combine cocoa powder, boiling water and rum in a medium bowl; cool.
Warm cranberry jelly; cool slightly.
Dissolve gelatin in 3 tablespoons water over low heat.
Whip cream with sugar until stiff.
Mix a fourth of whipped cream mixture with cooled cocoa mixture.
Spread chocolate cream thickly on 1 cake layer; place second layer on top.
Mix cranberry jelly with dissolved gelatin.
Stir into a third of remaining whipped cream mixture.
Cover second cake layer with jam and cream mixture; top with last cake layer.
Use about two-thirds of remaining whipped cream mixture to cover cake.
Place the rest in a pastry bag fitted with a fluted nozzle; pipe 16 rosettes around top of cake.
To make decoration, melt half the chocolate in a double boiler over low heat.
Spread thinly over waxed paper or foil.
When chocolate has set, dip a small star-shaped cutter into hot water and cut out 16 stars from chocolate.
Place a chocolate star and halved candied cherry on each rosette.
Coarsely grate remaining chocolate and sprinkle over center of cake.
Sift powdered sugar lightly over chocolate.
Decorate sides of cake with almonds.
To make filling and topping, combine cocoa powder, boiling water and rum in a medium bowl; cool.
Warm cranberry jelly; cool slightly.
Dissolve gelatin in 3 tablespoons water over low heat.
Whip cream with sugar until stiff.
Mix a fourth of whipped cream mixture with cooled cocoa mixture.
Spread chocolate cream thickly on 1 cake layer; place second layer on top.
Mix cranberry jelly with dissolved gelatin.
Stir into a third of remaining whipped cream mixture.
Cover second cake layer with jam and cream mixture; top with last cake layer.
Use about two-thirds of remaining whipped cream mixture to cover cake.
Place the rest in a pastry bag fitted with a fluted nozzle; pipe 16 rosettes around top of cake.
To make decoration, melt half the chocolate in a double boiler over low heat.
Spread thinly over waxed paper or foil.
When chocolate has set, dip a small star-shaped cutter into hot water and cut out 16 stars from chocolate.
Place a chocolate star and halved candied cherry on each rosette.
Coarsely grate remaining chocolate and sprinkle over center of cake.
Sift powdered sugar lightly over chocolate.
Decorate sides of cake with almonds.
