Fruit Layer Gateau Recipe
An empty belly is a great cook and Fruit Layer Gateau is a great way to fill it. The first taste of this delightful Fruit Layer Gateau from the French cuisine is enough to addict you to it for life! A great Dessert recipe is one like this. It is always prepared with a focus on Fruits. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
Cake:
1 Beaten Sponge Cake
Filling:
4 oz. (100 g) nougat
1 cup (100 g) ground almonds
1-1/2 to 3 tablespoons kirsch
3 tablespoons water
1 tablespoon powdered sugar, sifted
Topping:
1/3 cup (100 g) apricot jam
3/4 cup (75 g) toasted sliced almonds
1-1/2 lbs. (675 g) mixed fruit or 2 (1-lb., 456-g) cans fruit salad
Glaze:
1/4 cup (50 g) sugar
2-1/4 teaspoons cornstarch
Dash of salt
1/2 cup (125 ml) orange juice
1 teaspoon grated orange peel
1-1/2 teaspoons orange-flavored liqueur
Directions
Prepare Beaten Sponge cake and cut into 3 layers.
To make filling, melt nougat in a double boiler over low heat.
Spread over 1 cake layer.
Cover with second layer.
Combine almonds, kirsch, water and powdered sugar in a small bowl.
Spread over second layer.
Cover with third cake layer.
To make topping, warm jam and press through a strainer to obtain jelly.
Brush warm jelly over top and sides of cake.
Cover sides with sliced almonds, pressing in well.
Prepare fresh fruit or drain canned fruit; arrange on top of cake.
To make glaze, mix sugar, cornstarch and salt in a small saucepan.
Gradually stir in orange juice until smooth.
Heat to boiling, stirring constantly.
Boil and stir 2 minutes.
Add orange peel and orange-flavored liqueur.
Cover and cool.
Spoon cooled glaze over fruit.
To make filling, melt nougat in a double boiler over low heat.
Spread over 1 cake layer.
Cover with second layer.
Combine almonds, kirsch, water and powdered sugar in a small bowl.
Spread over second layer.
Cover with third cake layer.
To make topping, warm jam and press through a strainer to obtain jelly.
Brush warm jelly over top and sides of cake.
Cover sides with sliced almonds, pressing in well.
Prepare fresh fruit or drain canned fruit; arrange on top of cake.
To make glaze, mix sugar, cornstarch and salt in a small saucepan.
Gradually stir in orange juice until smooth.
Heat to boiling, stirring constantly.
Boil and stir 2 minutes.
Add orange peel and orange-flavored liqueur.
Cover and cool.
Spoon cooled glaze over fruit.
