Tropical Fruit Gateau Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) (Pastry:) | |
| Salt | 1 Pinch (Pastry:) | |
| Butter | 7 Tablespoon (Pastry:) | |
| Sugar | 3 Tablespoon (Pastry:) | |
| Egg | 1/2 , beaten (Pastry:) | |
| Apricot jam | 3 Tablespoon (Filling:) | |
| Sponge cake | 1 , beaten (Filling:) | |
| Whipped topping | 1 Carton (1l) (Filling:) | |
| Pineapple rings | 4 (Topping:) | |
| Kiwi fruit | 2 (Topping:) | |
| Mango | 1 (Topping:) | |
| Maraschino cherries | 5 (Topping:) | |
| Pineapple juice | 3 Tablespoon (Topping:) | |
| Toasted sliced almonds | 1/2 Cup (16 tbs) (Topping:) |
Directions
To make pastry, sift flour and salt into a medium bowl.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar and egg to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough to fit inside bottom of an 8-inch (20-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Pierce dough all over with a fork.
Bake 20 to 30 minutes or until golden.
Cool completely in tin, then transfer to a serving dish.
To assemble gateau, warm jam and brush over prebaked pastry round.
Place cooled cake on top of pastry base.
Spread non-dairy whipped topping over top and sides of gateau.
Cut pineapple rings into pieces.
Peel and slice kiwi fruit and mango.
Halve cherries.
Arrange fruit over gateau; sprinkle with pineapple juice.
Press toasted sliced almonds onto sides of gateau.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar and egg to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough to fit inside bottom of an 8-inch (20-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Pierce dough all over with a fork.
Bake 20 to 30 minutes or until golden.
Cool completely in tin, then transfer to a serving dish.
To assemble gateau, warm jam and brush over prebaked pastry round.
Place cooled cake on top of pastry base.
Spread non-dairy whipped topping over top and sides of gateau.
Cut pineapple rings into pieces.
Peel and slice kiwi fruit and mango.
Halve cherries.
Arrange fruit over gateau; sprinkle with pineapple juice.
Press toasted sliced almonds onto sides of gateau.
Chef
