https://www.lifestylefood.com.au/recipes/3704/summer-fruits-gateaux

LifestyleFOOD.com.au

This recipe for a summery desert cake is quick and easy to assemble and also looks great!

Ingredients

  • 2 x 250g/9oz sponge flan cases

  • 600ml/1 pint double cream

  • 25g/1oz caster sugar

  • 2 tbsp brandy

  • 1 packet ladyfinger biscuits

  • 1 jar fruit compote

  • 1 large punnet raspberries

  • 55g/2oz icing sugar

  • mixed fresh fruits, to serve

Method

  • 1.

    Line a 18cm/7in baking tin or springform tin with a little oil and cling film.

  • 2.

    Cut out the centre of both flans using a 20-25cm/8-10in springform tin base as a guide.

  • 3.

    Line the bottom of the tin with one of the circles, and reserve the other.

  • 4.

    Whip the double cream with the sugar and brandy until thick, and put in the fridge.

  • 5.

    Cut the ladyfinger biscuits in half. Line the ring with the ladyfinger halves so that they form an attractive exterior.

  • 6.

    Spoon the fruit compote in the bottom of the flan in an even layer.

  • 7.

    Spoon the chilled, whipped cream into the ring and gently press to the edges, ensuring that you keep the biscuits in place.

  • 8.

    Scatter over the raspberries.

  • 9.

    Add the other sponge disc and press it down gently.

  • 10.

    Put a plate over the bottom of the tin and, carefully, turn the tin over.

  • 11.

    Gently remove the springform tin but keep the cling film in place. Put the cake into the fridge and let it set for at least one hour.

  • 12.

    Remove from the fridge and take off the cling film. Dust with icing sugar, garnish with fresh fruits and serve.

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