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Peach Gateau Genevieve

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Ingredients
  Chocolate cake 1
  Whipping cream 450 Milliliter (Scant 2 Cups)
  Powdered sugar 60 Gram, sifted (Scant 1/2 Cup)
  Unsweetened cocoa powder 30 Gram, sifted (1/4 Cup)
  Canned peach slices 8 3⁄4 Ounce (1 Can, 248 Gram)
  Maraschino 3 Tablespoon
  Semi-sweet chocolate 7 Ounce (200 Gram)
  Powdered sugar 225 Gram, sifted (1 3/4 Cup)
  Water 3 Tablespoon
  Butter 15 Gram (1 Tablespoon)
  Chopped pistachio nuts 1 Tablespoon
Directions

Prepare Chocolate Cake and cut into 3 layers.
To make filling and decoration, whip cream with half the powdered sugar until stiff; divide into 3 portions.
Add remaining powdered sugar and cocoa powder to 1 portion; spread over bottom cake layer.
Halve peach slices and arrange all but 2 slices over second cake layer.
Mix second portion of whipped cream mixture with maraschino; spread over peaches.
Top with third cake layer.
To make frosting, melt chocolate with powdered sugar, water and butter in a double boiler over low heat.
Stir until smooth; spread evenly over top and sides of cake.
Cool.
Put remaining whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Decorate cake with swirls of piped cream, reserved peach slices cut into segments and pistachios.

Recipe Summary

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

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