Tropical Fruit Gateau
|All purpose flour||150 Gram (1 Cup)|
|Butter||95 Gram (7 Tablespoons)|
|Sugar||45 Gram (3 Tablespoons)|
|Apricot jam||3 Tablespoon|
|Beaten sponge cake||1 , beaten (8 Inch 20 Centimeters)|
|Non dairy whipped topping||4 Ounce (1 Carton, 113 Grams)|
|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.
Arrange fruit over gateau; sprinkle with pineapple juice.
Press toasted sliced almonds onto sides of gateau.