by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 11321 times
Fruits inside, fruits outside, and a dash of rich whipped cream to hold them together! Well, as the name suggests Gateau Citronella is a dessert that features ample citrus fruits like kiwi, orange and sweet lime sandwiched between cream-coated, sugar-soaked vanilla sponge cake. Layering the sponge with Chantilly cream, which is sweetened whipped cream, works like magic in imparting a creamy texture to every mouthful. Refrigerating the arrangement for a while is essential for the fruity filling and garnish to set. Continue to store it in the fridge till serving, to ensure that the fruits remain fresh.
- Combine all ingredients in a deep bowl and fold gently.
- Divide the chantilly cream into 3 equal portions and keep aside.
- Slice the vanilla sponge cake horizontally into 3 equal layers.
- Place the bottom layer of the vanilla sponge cake on a turntable or serving plate and sprinkle ? of the soaking syrup evenly over it.
- Spread 1 portion of the chantilly cream evenly over the cake.
- Top with ½ the fruits and place the middle layer of the vanilla sponge cake over it.
- Sprinkle another ? of the soaking syrup evenly over it.
- Spread the 2nd portion of the chantilly cream evenly over it.
- Top with the remaining ½ of the fruits and place the topmost layer of the vanilla sponge cake over it.
- Sprinkle the remaining ? of the soaking syrup evenly over it and spread the remaining chantilly cream evenly over it.
- Garnish with mixed fruits and refrigerate for 1 hour or till set.
- Cut the cake into 6 equal wedges and serve chilled.
Nutrient values (Abbrv) per wedge
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