I made this birthday on the ship a few days back. I am having a blast making cakes here. This is a mixed fruit gateaux. A gateaux is a rich, elaborate cake with cream in it. This one is a vanilla sponge cake soaked in pineapple juice, filled with cream and fruit, iced with whipped cream and decorated with fresh fruit.
This is a big cake made for 25 people but you can make a smaller version for 4-6 people.
Here is the recipe
Preparation Time: 20 mins
Cooking Time: 20 mins
Icing and Decoration: 20 mins
Ingredients
For Cake
600 g Flour
600 g Melted Butter
600 g Sugar
3 tsp Baking Powder
20 Eggs
2 tsp Vanilla Extract
For Filling
250 ml Pineapple juice
100 g Strawberry Jam
200 g Sweetened Whipped Cream
2 Cups Chopped Mixed Fruits( Pineapples, Apples, Kiwis, Peaches, Pears)
1 Cup Dry Coconut
For Icing
1 Litre Whipping Cream
300 g Icing Sugar
2 Kiwi
1/4 Cup Cherries
Pink Food Colour
1/2 Cup Dry Coconut
Procedure
Beat eggs and sugar with an electric beater till frothy and double in volume.
Add vanilla extract and beat again.
Now add the melted butter and mix using the electric beater
Fold in the sifted flour and baking powder. Be gentle and quick.
Pour the batter into 2 big (13x9x2 inches) rectangular baking tins lined with parchment or baking paper.
Bake in a preheated oven at 200 degrees Celsius for 20 mins.
Cool completely before icing.
Filling
Put one cake on top of the other and trim the edges to get a perfect rectangle.
Keep one cake aside.
Place the other cake on the serving tray. Spread some whipped cream on the serving tray before keeping the cake. This will ensure that the cake sticks to the tray and does not move when u do the icing.
Soak the cake with half of the pineapple juice.
Spread the jam evenly all over the cake.
Mix the fruits with the whipped cream and dry coconut and spread this mixture all over the cake.
Now put the other cake on top of this cake to make a cake sandwich.
Soak it with the remaining pineapple juice.
The cake is now ready to ice!
Icing
Beat the cream with the icing sugar till soft peaks form. Do not over beat or the cream will curdle.
Spread the cream using a palette knife on top of the cake and on the sides covering the cake completely.
Dip the palette knife in hot water run over the whipped cream to get a smooth finish.
Put dry coconut on the sides to cover the sides completely.
Now put the remaining cream in a piping bag with a star nozzle and decorate the cake.
Use fresh fruit to finish the decoration.
Add pink food colour to the cream to write on the cake.
Chill and serve.
This is a big cake made for 25 people but you can make a smaller version for 4-6 people.
Preparation Time: 20 mins
Cooking Time: 20 mins
Icing and Decoration: 20 mins
Ingredients
For Cake
600 g Flour
600 g Melted Butter
600 g Sugar
3 tsp Baking Powder
20 Eggs
2 tsp Vanilla Extract
250 ml Pineapple juice
100 g Strawberry Jam
200 g Sweetened Whipped Cream
2 Cups Chopped Mixed Fruits( Pineapples, Apples, Kiwis, Peaches, Pears)
1 Cup Dry Coconut
For Icing
1 Litre Whipping Cream
300 g Icing Sugar
2 Kiwi
1/4 Cup Cherries
Pink Food Colour
1/2 Cup Dry Coconut
Procedure
Beat eggs and sugar with an electric beater till frothy and double in volume.
Add vanilla extract and beat again.
Now add the melted butter and mix using the electric beater
Fold in the sifted flour and baking powder. Be gentle and quick.
Pour the batter into 2 big (13x9x2 inches) rectangular baking tins lined with parchment or baking paper.
Bake in a preheated oven at 200 degrees Celsius for 20 mins.
Cool completely before icing.
Filling
Put one cake on top of the other and trim the edges to get a perfect rectangle.
Keep one cake aside.
Place the other cake on the serving tray. Spread some whipped cream on the serving tray before keeping the cake. This will ensure that the cake sticks to the tray and does not move when u do the icing.
Soak the cake with half of the pineapple juice.
Spread the jam evenly all over the cake.
Mix the fruits with the whipped cream and dry coconut and spread this mixture all over the cake.
Now put the other cake on top of this cake to make a cake sandwich.
Soak it with the remaining pineapple juice.
The cake is now ready to ice!
Icing
Beat the cream with the icing sugar till soft peaks form. Do not over beat or the cream will curdle.
Spread the cream using a palette knife on top of the cake and on the sides covering the cake completely.
Dip the palette knife in hot water run over the whipped cream to get a smooth finish.
Put dry coconut on the sides to cover the sides completely.
Now put the remaining cream in a piping bag with a star nozzle and decorate the cake.
Use fresh fruit to finish the decoration.
Add pink food colour to the cream to write on the cake.
Chill and serve.
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