Crème Gateau with Fruit

Crème Gateau with Fruit


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This sumptuous crème sponge is deceptive. It looks as though it requires a high level of culinary skill, but it couldn't be simpler. Change the fruit to whatever is in season or to your taste.

Lynn Lewis and Joachim Wahnschaffe

Serves: 16 

  • Sponge
  • 6 eggs
  • 1/4 cup (60ml) cold water
  • 1/2 cup (100g) caster sugar
  • 1 teaspoon vanilla essence
  • 1/2 cup (80g) wholemeal flour
  • 1/4 cup (40g) rice flour
  • 1 teaspoon baking powder
  • Crème Filling
  • 1/2 half cup (125ml) milk
  • 1 teaspoon vanilla essence
  • 2 eggs, separated
  • 2 tablespoons sugar
  • 2 teaspoons rice flour
  • 1/2 cup (125g) natural yoghurt
  • 2 tablespoons orange marmalade
  • To Assemble
  • 1 1/2 cups (300g) mixed fruit (such as peaches, bananas, honeydew melon and apricots), chopped
  • 3/4 cup (185ml) cream, for whipping
  • 1 tablespoon sugar
  • 1 tablespoon unsalted pistachio nuts

Preparation:40min  ›  Cook:45min  ›  Extra time:2hours35min  ›  Ready in:4hours 

  1. Sponge: Preheat oven to 180 degrees C. Line a 26cm springform cake tin with baking paper.
  2. Separate the eggs then beat the whites with the cold water until semi stiff. Add the sugar and vanilla then beat until stiff and shiny. Stir in the yolks one at a time.
  3. Mix the flours with the baking powder. Sift over egg mixture then fold in with a whisk. Spoon mixture into the prepared cake tin and smooth the top. Bake for 30–35 minutes. Remove from oven then leave in cake tin for 10 minutes. Remove cake from tin, place on a wire rack and allow to cool completely.
  4. Crème Filling: Bring milk to a boil with the vanilla. With electric beaters, beat egg yolks and 2 tbsp sugar in a separate saucepan until fluffy. Add rice flour. Pour hot milk into the rice flour mixture, stirring. Place the saucepan over medium heat and heat, stirring constantly with a wooden spoon until thick.
  5. Half-fill a bowl with cold water and a few ice cubes. Place the suacepan in it and stir mixture until it is cold. Beat the egg whites until stiff. Fold the yoghurt and marmalade into the cold crème mixture, then fold in the egg whites.
  6. To Assemble: Slice cake into 3 and place one layer on a plate. Spread half the crème filling over it. Top with second layer of cake and cover with remaining crème filling. Top with third layer.
  7. Decorate the top with the fruit. Whip cream until stiff, sweeten with the sugar then pour into a piping bag. Pipe swirls of cream around the edge of the cake. Chop pistachios and sprinkle on the top.

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