French Gâteaux Recipe (Layered Fruit and Cream Cake)
The French Gâteaux Recipe is a beautifully layered fruit and cream cake that’s the perfect showstopper for any special occasion. With its spongy texture and fruity freshness, this cake will leave store-bought options far behind. Creamy frosting and fresh fruits combine to create a deliciously indulgent treat that will surely wow your guests. Whether you’re hosting a birthday party, a holiday gathering, or simply craving a refreshing dessert, this French Gâteaux is sure to steal the spotlight.
Cuisine:
French
Course:
Dessert
Diet:
Eggetarian
Ingredients
Below is the list of ingredients needed to create the delicious French Gâteaux:
Lemon Pound Cake Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 1 cup (plus more for greasing the pan) |
| Sugar | 2-1/2 cups |
| Flaxmeal Egg Replacer | 4 (or eggs if preferred) |
| Vivatta Maida (All-purpose flour) | 2-1/2 cups |
| Almond Meal (Badam Powder) | 1/2 cup |
| Salt | 1/2 teaspoon |
| Baking Powder | 1 teaspoon |
| Milk (or Almond Milk for vegan) | 1/2 cup |
| Lemon Juice | 1/4 cup |
| Vanilla Extract | 1 teaspoon |
Frosting Ingredients:
| Ingredient | Quantity |
|---|---|
| Heavy Whipping Cream | 500 ml |
| Mascarpone Cheese | 250 grams |
| Caster Sugar | 2 tablespoons |
| Vanilla Extract | 1 teaspoon |
Sugar Syrup Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 2 tablespoons |
| Water | 2 tablespoons |
| Fresh Orange Juice | 1/4 cup |
Fresh Fruit Topping (choose 3 seasonal fruits):
| Fruit | Quantity |
|---|---|
| Kiwi | 4 (cut into wedges) |
| Oranges | 2 (cut into wedges) |
| Pineapple | 1 (cut into small wedges, 15 pieces needed) |
Other Ingredients for Decoration:
| Ingredient | Quantity |
|---|---|
| Fresh Cherries | As needed for topping |
| Slivered Almonds (Badam) | As needed for sides |
Preparation Time:
25 minutes
Cooking Time:
100 minutes (approximately 1 hour 40 minutes)
Instructions:
Step 1: Prepare the Lemon Pound Cake
- Preheat the oven to 180°C (350°F). Grease and flour a 10-inch loaf pan, square pan, or bundt pan (you can also use a round springform pan for a more traditional shape).
- Sift the dry ingredients: In a large mixing bowl, sift together the flour (Vivatta Maida), baking powder, and salt. Set this aside for later.
- Mix the wet ingredients: In a stand mixer bowl or a large mixing bowl, beat the butter (or your choice of oil), sugar, and vanilla extract until light and creamy.
- Add eggs or flax eggs: If using eggs, add them one at a time, beating well after each addition. For an eggless option, mix 4 flaxmeal egg replacers (flax eggs) with water according to the package instructions and add them into the wet mixture.
- Add milk and lemon juice: Pour in the milk (or almond milk for a vegan version) and lemon juice, continuing to beat until well combined.
- Combine dry and wet ingredients: Gradually add the sifted dry ingredients into the wet mixture, mixing until everything is well incorporated.
- Bake the cake: Pour the batter into the prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so check it after 30 minutes to avoid overbaking.
- Cool the cake: Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 2: Prepare the Sugar Syrup
- In a small saucepan, combine the sugar, water, and fresh orange juice.
- Stir the mixture over medium heat until the sugar is fully dissolved. Once the syrup is ready, set it aside to cool.
Step 3: Prepare the Frosting
- In the bowl of a stand mixer, whisk the heavy whipping cream and caster sugar until it forms soft peaks.
- Once the cream has reached the desired consistency, gently fold in the mascarpone cheese and vanilla extract. Mix just until combined, taking care not to deflate the cream.
Step 4: Layer the Cake
- Slice the cake: Once the lemon pound cake has completely cooled, carefully slice it horizontally into two equal layers.
- Soak with syrup: Drizzle the sugar syrup evenly over both cake layers, ensuring the cake absorbs all the flavorful liquid. This will keep the cake moist and juicy.
- Apply frosting: Place the bottom layer of cake onto a serving plate. Using a cake spatula, spread an even layer of the mascarpone cream frosting over the cake.
- Add fruit topping: Lay a generous amount of chopped fruit, including kiwi, pineapple, and oranges, over the frosting layer.
- Add the second layer: Gently place the second cake layer on top of the fruit and lightly press it down.
- Frost the top: Spread the remaining frosting evenly over the top and sides of the cake. Use the back of a spoon or spatula to create a decorative effect by pulling the frosting upward.
- Decorate with fruits and almonds: Place the remaining fruit on top of the cake, arranging it beautifully. Add the slivered almonds around the sides for a touch of crunch and elegance.
Step 5: Refrigerate and Serve
- Chill the cake: For the best flavor and texture, refrigerate the assembled cake for a couple of hours or overnight to allow the flavors to meld together.
- Serve: Once the cake is chilled and set, slice and serve this elegant French Gâteaux at your next special event or celebration.
Additional Tips:
- Fruit Variations: Feel free to customize the fresh fruit topping with your favorite seasonal fruits. Strawberries, mangoes, or even peaches could work beautifully in this cake.
- For a lighter option: Consider using a dairy-free whipped cream or a light cream cheese frosting if you want a lower-fat alternative.
- Perfect for Parties: This French Gâteaux cake is ideal for birthday parties, weddings, or any other festive occasion. Its fruity and creamy layers make it a refreshing dessert choice for all your guests.
Enjoy this divine French Gâteaux Recipe (Layered Fruit and Cream Cake) as a show-stopping centerpiece for your next celebration!
