French Gâteaux Recipe (Layered Fruit and Cream Cake)
Delight in this French-inspired Gâteaux, a beautifully layered cake adorned with vibrant fruits and decadent cream. This dessert is not only an eye-catching centerpiece for any celebration but also a delicious treat, perfect for parties, family gatherings, or an elegant dinner. The light and moist cake, combined with a rich, velvety cream and topped with fresh fruits, make it an irresistible dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (or coconut oil or canola oil for vegan) | 1 cup |
| Sugar | 2-1/2 cups |
| Flaxmeal Egg Replacer (or eggs) | 4 eggs (or 4 flax eggs) |
| 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 |
| Heavy Whipping Cream | 500 ml |
| Mascarpone Cheese | 250 grams |
| Caster Sugar | 2 tablespoons |
| Sugar (for syrup) | 2 tablespoons |
| Water | 2 tablespoons |
| Fresh Orange Juice | 1/4 cup |
| Kiwi (cut into wedges) | 4 pieces |
| Oranges (cut into wedges) | 2 pieces |
| Pineapple (cut into small wedges, about 15 pieces) | 1 small pineapple |
| Fresh Cherries | As desired |
| Slivered Almonds (Badam) | As desired |
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 100 minutes
- Total Time: 125 minutes
Servings
- Servings: 6
- Cuisine: French
- Course: Dessert
- Diet: Eggetarian
Instructions
-
Prepare the Lemon Pound Cake:
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- In a separate bowl, sift together the maida (flour), almond meal, baking powder, and salt. Set aside.
- In a large mixing bowl or the bowl of a KitchenAid Stand Mixer, beat together the butter (or oil) and sugar until the mixture is light and creamy. Add the vanilla extract and continue beating until smooth.
- Add the eggs (or flaxmeal egg replacer) and milk (or almond milk for a vegan option), mixing until well combined.
- Gradually add the sifted flour mixture to the wet ingredients, beating just until combined and smooth.
- Pour the batter into the prepared pan and bake for 45 minutes to 1 hour or until a toothpick inserted into the center of the cake comes out clean. Check at 30 minutes, as oven temperatures may vary.
- Once baked, allow the cake to cool completely in the pan before removing.
-
-
Prepare the Sugar Syrup:
- While the cake cools, combine the sugar, water, and fresh orange juice in a small saucepan over medium heat. Stir until the sugar dissolves completely.
- Once dissolved, set aside to cool.
-
Prepare the Cream Frosting:
- In the bowl of a stand mixer, whisk the heavy cream and caster sugar together until it forms soft peaks. Be careful not to over-whip.
- Add the mascarpone cheese and whisk until just combined, creating a smooth, fluffy frosting. Set aside.
-
Assemble the Cake:
- Slice the cooled cake horizontally into two even layers. Gently lift the top layer and set it aside.
- Drizzle the sugar syrup evenly over both cake halves to make them moist and flavorful.
- Place the bottom layer on a serving platter or cake stand. Using a cake spatula, spread the frosting evenly over the bottom layer of the cake.
- Layer the fruits: Generously arrange sliced kiwi, pineapple, and orange wedges over the frosting layer, ensuring an even coverage.
- Carefully place the top layer of the cake on top of the fruits. Gently press down to secure it in place.
- Spread the remaining frosting over the top layer of the cake, using a palette knife or the back of a spoon to smooth it evenly across the cake’s surface and sides.
- To create a decorative texture, drag the back of the spoon across the frosting, creating soft peaks and waves for a rustic yet elegant finish.
- Top the cake with the remaining fresh fruits, placing them artistically on the surface of the cake. Add the slivered almonds around the sides for a crunchy, nutty contrast.
-
Chill and Serve:
- Refrigerate the assembled cake for at least 2 hours, or preferably overnight, to allow the flavors to meld together and the cake to set.
- Once chilled, slice and serve the cake at room temperature for the best flavor and texture.
Serving Suggestions
This French Gâteaux is perfect for celebrations such as birthdays, holidays, or any special occasion. Serve it alongside a glass of chilled white wine or a refreshing iced tea for a sophisticated dessert experience.
The combination of moist lemon pound cake, light mascarpone cream, and fresh seasonal fruits ensures that every bite of this cake will be bursting with flavor, while the delicate almond slivers add a nice crunch to balance the creaminess.
Nutritional Information (Approximate per Serving)
- Calories: 580
- Fat: 36g
- Saturated Fat: 16g
- Cholesterol: 75mg
- Carbohydrates: 64g
- Fiber: 4g
- Sugar: 40g
- Protein: 6g
- Vitamin C: 80% DV
- Calcium: 8% DV
- Iron: 10% DV
(Note: Nutritional values may vary depending on specific ingredient brands and substitutions.)
Tips and Variations
- Vegan Option: Substitute dairy products with plant-based alternatives, like almond milk and coconut or canola oil. Use a flaxmeal egg replacer in place of eggs.
- Fruit Variations: Feel free to customize the fruit topping with your favorites, such as berries, mangoes, or even stone fruits like peaches and plums. The fresh fruit adds both color and natural sweetness.
- Cake Variations: For a richer flavor, you can add a little zest of lemon or orange to the cake batter for an extra citrusy kick.
- Nuts: Experiment with other nuts, such as crushed pistachios or walnuts, for added texture and flavor.
Indulge in this French Gâteaux Recipe for a deliciously light and fruity treat that’s sure to impress. With its layers of cake, cream, and fresh fruit, this dessert is as beautiful as it is tasty. Perfect for any occasion, it’s guaranteed to become a family favorite!
