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Tropical Fruit Gateau

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  All purpose flour 150 Gram (1 Cup)
  Salt 1 Pinch
  Butter 95 Gram (7 Tablespoons)
  Sugar 45 Gram (3 Tablespoons)
  Beaten egg 1⁄2
  Apricot jam 3 Tablespoon
  Beaten sponge cake 1 , beaten (8 Inch 20 Centimeters)
  Non dairy whipped topping 4 Ounce (1 Carton, 113 Grams)
  Pineapple rings 4
  Kiwi fruit 2
  Mango 1
  Maraschino cherries 5
  Pineapple juice 3 Tablespoon
  Toasted sliced almonds 50 Gram (1/2 Cup)

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.

Recipe Summary

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