Fruit and Cream Gateau - Serves 8 - 10
- 2 x 8in round Genoise sponges
- 125g caster sugar
- 125ml water
- 25ml alcohol of choice or a few drops of flavouring
- 250ml double cream, you may need more if coating the sides of the gateau
- toasted chopped nuts / desiccated coconut / shavings of chocolate
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Place the caster sugar and water into a saucepan, bring to the boil and simmer for three minutes. Add the alcohol or flavouring, leave to cool.
Cut the two sponges in half to create four layers.
Prepare the fruit.
Whip the cream.
Brush the sponges with the flavoured syrup.
Spread jam over three of the layers, then the cream and fruit reserving enough to decorate the top and sides of the cake if required.
Put the layers together finishing with the plain sponge at the top. Place onto a cake stand or plate.
Either cover the sides with cream or leave plain.
If covering the sides with cream,hold the gateau over a plate of the toasted chopped nuts or whatever you are using to cover the sides. Lift handfuls of nuts and press over the sides of the gateau.
Decorate the top with cream and fruit.
how to make this recipe dairy free...
Add dairy free margarine in place of butter when making the sponge.
Use dairy free buttercream or whipped soya cream in place of cream.
Dairy free buttercream
- 200g dairy free margarine
800g icing sugar
few drops vanilla extract
Stir the icing sugar and vanilla extract into the dairy free margarine until combined. Do not beat or the mixture will split.
Gem's hints and tips
Fresh Strawberry Gateau – flavour the syrup with vanilla.
Spread with strawberry jam and fill with cream and sliced strawberries leaving some sticking out of the sides.
Leave the sides plain and cover the top with a pile of strawberries dusted with icing sugar just before serving.