Mixed Fruit Gateau (Continental)
A summer-bright tricolour cake — vanilla sponge layered with fruit crush, fruit filling and whipped cream tinted in three colours and flavoured with corresponding fruit essences. The gateaux of celebration menus.
Per serving
Ingredients
- 1 8-inch cakeVanilla sponge cake
- 1/2 cupVanilla soaking syrup
- 1/2 cupAny fruit crush (e.g. strawberry, mango)
- 1/4 cupAny fruit filling (e.g. pineapple, mango)
- 3 cupsWhipped cream
- a few drops eachFruit essences (matched to colour)
- a few drops eachFood colours (pink, green, yellow)
- 1 cupMixed fresh fruit, sliced (garnish)
Method
- 1
Divide the whipped cream into 3 portions. Tint each portion with a different colour and add matching fruit essence — e.g. pink + strawberry, green + kiwi/peppermint, yellow + mango.
- 2
Trim the dome off the vanilla cake and slice horizontally into 3 discs.
- 3
Place the first disc on a turn-table. Brush with vanilla soaking syrup. Spread a thin layer of fruit crush, then a layer of the first coloured whipped cream, then a small ribbon of fruit filling.
- 4
Place the second disc, soak, layer with crush, the second coloured cream, and filling.
- 5
Top with the third disc, soak lightly. Mask the cake with the third coloured cream (or plain white cream).
- 6
Decorate with sliced fresh fruits and piped rosettes in all three colours. Refrigerate at least 2 hours before slicing.