Peach Praline Gateau
by Tarla Dalal
Added to 43 cookbooks
This recipe has been viewed 15152 times
A superb cake, light as a feather. Covered with cream, jam and crunchy pralines.
- Grease and dust a 175 mm. (7") diameter sandwich cake tin.
- Pour the sponge mixture into the prepared tin.
- Bake in a hot oven at 400°F for 15 minutes.
- Cool the cake.
- Divide the cake into 2 parts horizontally.
- Chop the fruit, leaving 5 pieces for decoration. Keep the syrup aside.
- Pour a little syurp over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.
- Beat the cream with the sugar.
- In half the cream, add the chopped fruit and one-third of the praline powder.
- Spread this mixture oven one part of the cake.
- Put the other part of the cake on top.
- Mix the jam with a little syrup from the can and brush over the sides of the cake.
- Stick the praline powder on the sides of the cake with the help of a palette knife.
- Fit a piping bag with a star nozzle and fill with the cream. Pipe the cream on the top.
- Decorate with the fruit and the remaining praline powder.
- VARIATION : PEACH PRALINE GATEAU (EGGLESS)
- Proceed as above using eggless sponge cake mixture instead of fatless spong mixture.
Nutrient values (Abbrv) per serving
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