French Gâteaux Recipe (Layered Fruit and Cream Cake)

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Preparation time

  • Total: Approximately 125 minutes
  • Preparation: 25 minutes
  • Cooking: 100 minutes

Ingredients

  • 1 cup Butter - plus more for pan (or 1 cup coconut oil or canola oil for vegan)
  • 2-1/2 cups Sugar
  • 4 Flaxmeal Egg Replacer - or eggs
  • 2-1/2 cups Vivatta Maida - plus more for pan
  • 1/2 cup Almond Meal (Badam Powder)
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1/2 cup Milk - (vegan-almond milk instead)
  • 1/4 cup Lemon juice
  • 1 teaspoon Vanilla Extract
  • 500 ml Heavy whipping cream
  • 250 grams Mascarpone Cheese
  • 2 tablespoons Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Sugar
  • 2 tablespoon Water
  • 1/4 cup Fresh orange juice
  • 4 Kiwi - cut into wedges
  • 2 Oranges - wedges
  • 1 Pineapple - cut into small wedges (15 such pieces are needed)
  • Fresh Cherries
  • 1 Slivered Almonds (Badam)

Instructions

  1. To begin making the French Fruit Cake (Gateaux) recipe, we will first prepare the lemon pound cake according to the instructions
  2. Preheat the oven to 180 C
  3. Butter and flour a 10" loaf, square, or a bundt pan
  4. I like using a loaf pan as the cake slices nicely
  5. Sift together the flour, baking powder and salt and keep aside
  6. Using the large bowl or a KitchenAid Stand Mixer bowl, beat together the (butter) oil, sugar and vanilla essence, add in the eggs (eggless: Flax Eggs) and milk (Vegan: almond milk) and beat until well combined
  7. Finally add in the flour mixture and beat until well combined
  8. Pour the batter into the prepared greased pan and bake until a knife inserted in the centre comes out clean, about 45 minutes to 1 hour
  9. The baking time will vary from oven to oven, so take care too look at it after 30 minutes
  10. Allow the cake to cool completely
  11. Bake the pound cake recipe in a round spring foam pan
  12. First, prepare the sugar syrup
  13. Combine all the ingredients for the syrup, stir well until the sugar dissolved
  14. Keep this aside
  15. Next, we will prepare the cream frosting
  16. In the bowl of a stand mixer, whisk the cream along with the sugar until it becomes light and fluffy and forms soft peaks
  17. Once the cream forms soft peaks, add in the mascarpone cheese and whisk until just about combined
  18. Keep this aside
  19. Now we will begin to make the cake in layers
  20. Slice the cake horizontally into half
  21. Carefully lift the top later and place it down
  22. Drizzle the sugar juice syrup to both the cake halves
  23. This makes the cake moist and juicy
  24. Place the bottom layer on a cake platter or a serving plate
  25. Using a cake spatula, apply the frosting mixture and spread evenly on the bottom half of the cake
  26. Lay the chopped fruits like kiwi, pineapple, oranges generously on this layer of cream
  27. Next place the second half the cake over the fruits and lightly press it down with your palms
  28. Spread the remaining frosting smoothly with a palate knife or a back of a spoon all round the cake including the sides
  29. Using the back of the spoon, give the cream frosting a little spike by pulling the spoon away from the frosting
  30. This gives a neat and yet uneven look to the cake
  31. Finally lay the remaining fruits on the top of the cake and just splash the almond slivers to the sides of the cake
  32. The French Gâteaux Recipe (Layered Fruit and Cream Cake) is now ready
  33. Refrigerate the cake for a couple of hours or over night or until the next day for your parties

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 6
  • French
  • Dessert
  • Eggetarian
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