Peach Gateau Genevieve Recipe
Stop looking for a winning Peach Gateau Genevieve recipe, you just found it. If you have a lot of Fruits on hand then Peach Gateau Genevieve is the recipe you should opt for. The first taste of this delightful Peach Gateau Genevieve from the French cuisine is enough to addict you to it for life! It is a great Dessert. Believe me, just try this Peach Gateau Genevieve once, you'll love it.
Ingredients
1 Chocolate Cake
Filling & Decoration:
Scant 2 cups (450 ml) whipping cream
Scant 1/2 cup (60 g) powdered sugar, sifted
1/4 cup (30 g) unsweetened cocoa powder, sifted
1 (8-3/4-oz., 248-g) can peach slices
3 tablespoons maraschino
Frosting:
7 oz. (200 g) semisweet chocolate
1-3/4 cups (225 g) powdered sugar, sifted
3 tablespoons water
1 tablespoon (15 g) butter
1 tablespoon chopped pistachio nuts
Directions
Prepare Chocolate Cake and cut into 3 layers.
To make filling and decoration, whip cream with half the powdered sugar until stiff; divide into 3 portions.
Add remaining powdered sugar and cocoa powder to 1 portion; spread over bottom cake layer.
Halve peach slices and arrange all but 2 slices over second cake layer.
Mix second portion of whipped cream mixture with maraschino; spread over peaches.
Top with third cake layer.
To make frosting, melt chocolate with powdered sugar, water and butter in a double boiler over low heat.
Stir until smooth; spread evenly over top and sides of cake.
Cool.
Put remaining whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Decorate cake with swirls of piped cream, reserved peach slices cut into segments and pistachios.
To make filling and decoration, whip cream with half the powdered sugar until stiff; divide into 3 portions.
Add remaining powdered sugar and cocoa powder to 1 portion; spread over bottom cake layer.
Halve peach slices and arrange all but 2 slices over second cake layer.
Mix second portion of whipped cream mixture with maraschino; spread over peaches.
Top with third cake layer.
To make frosting, melt chocolate with powdered sugar, water and butter in a double boiler over low heat.
Stir until smooth; spread evenly over top and sides of cake.
Cool.
Put remaining whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Decorate cake with swirls of piped cream, reserved peach slices cut into segments and pistachios.
