Fruit and Jelly Gateau

by Tarla Dalal

Added to 56 cookbooks
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Picture pretty and as tasty as it looks.

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Preparation Time: 20 mins.
Cooking Time: 35 mins.
Serves 8 to 10.
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Ingredients

1 Small Fatless Sponge Mixture
115 gms Shortcrust Pastry
a few pineapple slices
a few peach slices
a few cherries
1/2 packet (100 grams for full packet) pineapple jelly
2 tbsp jam
3 tbsp chopped and roasted cashewnuts (kaju)

For the filling
1 1/2 cups milk
2 tbsp levelled, custard powder
3 tbsp sugar
1/2 tsp vanilla essence

Method

For the pastry

Roll out the shortcrust pastry dough thinly and cut with a 200 mm. (8") round cutter (or cake tin).
Place the pastry in an ungreased flat tin and prick with a fork all over.
Bake in a hot oven at 450°F for 10 to 12 minutes.
Cool the pastry.

For the cake

For the filling

Take out a little cold milk and mix well with the custard powder.
Put the rest of the milk to boil with the sugar.
When the milk starts boiling, add the custard mixture to it. Mix very well and cook for 1 minute.
Cool and add the vanilla essence.

How to proceed

Spread a little jam over the pastry and put one part of the cake on it.
Spread half the custard over this and put the other part of the cake on top.
Spread the remaining custard on top.
Arrange the fruit decoratively over the custard.
Dissolve the jelly in 1 teacup of boiling water.
Put the vessel containing the jelly in a larger vessel filled with ice cubes and go on stirring all the time.
Tie a band of greaseproof paper around the cake. It should come up at least 25 mm. (1") above the cake.
Pour the setting jelly over the fruit and put to set in refrigerator.
When the jelly sets, remove the band of paper.
Apply a thin layer of jam or custard on th sides of the cake.
Decorate with chopped and roasted cashewnuts.
Store in the refrigerator.
Serve cold.