Fresh Fruit Gateaux

Makes: One 8" Gateau

Ingredients:

Beat together until thick and pale:
4 egg yolks
½ cup sugar

1 tsp vanilla extract
1 tbsp oil

 

Sift and fold in:
½ cup flour1 tbsp cornstarch

A pinch of salt

Beat until a stiff glossy meringue and fold in:
4 egg whites
¼ cup sugar
Few drops lemon juice

 

Directions:

Pour into 2 lined 8” sandwich tins and bake 160 C fan-assisted (180 without) for 25-30 minutes until skewer inserted comes out clean. Let cool completely and remove from pan.

Filling/Topping:

Using cold equipment and ingredients, whip 2 cups (500ml) double cream with ¼ cup icing sugar until floppy. Set aside half for frosting.

Thoroughly drain 1 tin fruit cocktail (or chopped up strawberries, mango, whatever fruit you want etc). Pat dry further with kitchen towels.

 

Stir the chopped fruit into the other half of cream and spread over one layer of sponge.

Top with other layer, then coat top and sides with rest of cream. (Tip: spread a very thin layer first all

over the cake as a crumb catcher, to make frosting smoother and easier)

If using canned fruit like I did, drain thoroughly using a sieve.

Decorate the top with fruit as desired and the sides with chopped almonds. Dust with icing sugar.

Chill for at least a few hours before serving.

Source: bakecookeat