Fruit Layer Gateau
|Sponge cake||1 , beaten|
|Nougat||4 Ounce (100 Gram)|
|Ground almonds||100 Gram (1 Cup)|
|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|
|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.