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Fruit Layer Gateau

Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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