For the genoise or sponge cake:
- 6 tablespoon butter, melted
- 6 pcs eggs
- 1 cup white sugar
- 1 1/4 cups all purpose four
- 2 tablespoons cornstarch
For the fruit salad filling:
- 2 pcs ripe mango, peeled and cut into chunks
- 6 pcs fresh lychees, peeled and diced
Procedure:
For the genoise or sponge cake:
- Grease and line a 9 inch springform or round baking pan.
- Put eggs and sugar in a bowl and whisk over a pan of hot water. Whisk until pale and creamy. Remove from the heat and whisk until mixture has cooled.
- Sift the all purpose flour and cornstarch together into a bowl. Fold half of the flour into the egg mixture with a spatula.
- Pour half of the melted butter into the mixture and fold gently. Gradually fold in the remaining flour and melted butter alternately. Pour the mixture into the prepared baking pan. Note: Fold ingredients lightly or else cake will be heavy.
- Bake in a pre-heated oven at 350 degrees Fahrenheit for 35 to 40 minutes well risen and firm to the touch. The sides should begin to shrink away from the pan at this point. Remove from the oven and cool on the rack. Note: Prepare the fresh fruit salad filling while the cake is cooling.
For the fresh fruit salad filling:
Combine all ingredients in a bowl. Taste and adjust flavor. Chill.
To assemble Gateau:
- Using a serrated knife, make a cut around the cake about 1 inch from the edge and about 1 1/2 inches deep.
- Holding the knife almost horizontal and following the first cut, cut through the center to remove a thin layer of cake. This will be the top or the "lid".
- Scoop out the sponge cake in the center of the cake, being careful not to cut through the bottom.
- Spoon the chilled fresh fruit salad into the sponge case. Replace the top of the cake and press down gently to even out.
- Spread the whipped cream over the top and around the sides of the cake. Press the chopped nuts on to the sides of the cake and garnish the top with the extra fresh fruits. Chill the cake for at least 2 hours before serving.
0 comments:
Post a Comment