by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 11311 times
Sherry makes all the difference to this rich gateau.
- Grease and dust a 175 mm. or 200 mm. (7" or 8") diameter ring mould tin and pour the sponge mixture into it.
- Bake in a hot oven at 450°F for 12 to 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
- Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert over a rack, tapping sharply to remove.
- Cool the cake.
- Chop the fruit and keep aside the syrup.
- Prick the cake all over with a thoothpick.
- Divide horizontally into two parts.
- Sprinkle a little fruit syrup over the cake parts. Repeat after 10 minutes. Be sure that the cake is moist. Add rum or sherry to the syrup, if desired, before soaking.
- Spread the jam evenly over one part of the cake.
- Beat the cream with the sugar until thick and fluffy. It there is any difficulty, beat it over ice.
- Fit a piping bag with a star nozzle and fill with the cream. Pipe a little cream over the jam and put the other cake part on top.
- Pipe the cream all around the cake.
- Decorate with the cherries and pistachio nuts.
- Fill the centre with fruit and cream. Chill thoroughly.
- Serve cold.
- VARIATION : FRUIT GATEAU (EGGLESS)
- Proceed as above using eggless sponge cake mixture instead of fatless sponge mixture.
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