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Fruit Layer Gateau

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  Sponge cake 1 , beaten
  Nougat 4 Ounce (100 Gram)
  Ground almonds 100 Gram (1 Cup)
  Kirsch 3 Tablespoon
  Water 3 Tablespoon
  Powdered sugar 1 Tablespoon, sifted
  Apricot jam 100 Gram (1/3 Cup)
  Toasted sliced almonds 75 Gram (3/4 Cup)
  Mixed fruit/2 (1 pound) cans fruit salad 1 1⁄2 Pound (675 Gram)
  Sugar 50 Gram (1/4 Cup)
  Cornstarch 2 1⁄4 Teaspoon
  Salt 1 Dash
  Orange juice 125 Milliliter (1/2 Cup)
  Grated orange peel 1 Teaspoon
  Orange liqueur 1⁄2 Teaspoon

Prepare Beaten Sponge cake and cut into 3 layers.
To make filling, melt nougat in a double boiler over low heat.
Spread over 1 cake layer.
Cover with second layer.
Combine almonds, kirsch, water and powdered sugar in a small bowl.
Spread over second layer.
Cover with third cake layer.
To make topping, warm jam and press through a strainer to obtain jelly.
Brush warm jelly over top and sides of cake.
Cover sides with sliced almonds, pressing in well.
Prepare fresh fruit or drain canned fruit; arrange on top of cake.
To make glaze, mix sugar, cornstarch and salt in a small saucepan.
Gradually stir in orange juice until smooth.
Heat to boiling, stirring constantly.
Boil and stir 2 minutes.
Add orange peel and orange-flavored liqueur.
Cover and cool.
Spoon cooled glaze over fruit.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2517 Calories from Fat 534

% Daily Value*

Total Fat 58 g89.1%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 153.2 mg51.1%

Sodium 554.5 mg23.1%

Total Carbohydrates 446 g148.8%

Dietary Fiber 23.9 g95.6%

Sugars 347 g

Protein 39 g77.7%

Vitamin A 55.1% Vitamin C 386.1%

Calcium 41.3% Iron 43.1%

*Based on a 2000 Calorie diet

Fruit Layer Gateau Recipe