Fruit and Jelly Gateau - Visa Sriram
Author: Sravanthi, Shweta and Sriharsha // Category:
Valentine's Day is just around the corner and am sure most of ya must be racking your brains on ways and means to wow your sweetheart. Well..well...well..you are gonna feel lucky in a lil while!! My entry for this contest is the decadent "Fruit and Jelly Gateau" a divine yet sinful dessert..... Divine enough to celebrate the bond of love and sinful enough to devour after a passionate night. The original recipe had much to do about pineapples and peaches but I tweaked it to suit the Valentine theme..I threw in some slivered almonds, dressed it up with strawberries, kiwi and pineapple and topped it with Strawberry Gelatin instead of the pineapple gelatin used in the original recipe. As I was strapped for time, I used a cake mix rather than baking the sponge cake required by the orginal recipe. Also, I decided to bake a sweetheart cake but the store near my home dint carry a sweetheart cake tin. Undeterred, I fell back on the good ol Google. After some browsing I found out that a circle and a square pan will just about serve the purpose. Here is the link : It has illustrated steps which makes it easy to understand. http://baking.about.com/od/hintsandtips/ss/heartcake.htm
Ingredients :
Cake Mix Cake tins - 1 8" inch circle and 1 8" square
Almonds - about a fistful
Eggs - 3
Water - 1 and 1/3 cup
Oil - 1/3 cup
Parchment paper
Fruits to top the cake
Strawberry Gelatin
For the Filling:
Custard Powder : 3 tbsp
Milk : 3 Teacups (1 teacup is equivalent to 7 oz)
Sugar : 5 Tbsp (can add more if you have a sweettooth)
Recipe:
Prepare 2 Cakes (1 round and 1 square) by following the directions on the box using cake mix, eggs, water and oil. Cut the cakes into half, horizontally.
Prepare the filling:
Mix the custard powder with some cold milk.
Bring rest of the milk and sugar to boil. When the milk starts boiling, add the custard mixture to it. Mix very well and cook until slightly thick. Cool.
When cooled custrad thickens.Spread some custard over the two halves( bottom half of round and bottom half of square) and put the respective other havles on top.
Align the cake to form a heartshape. I used a glass chopping board wrapped in foil to serve as the base.
Once the cake is in place, spread the remaining custard on top.
Arrange the fruit decoratively over the custard.
Prepare jelly as per the directions on the box.
Tie a band of parchment paper around the cake. It should come up atleast 1" above the cake.
Leave the jelly to set a little in the refridgerator. Pour the setting jelly over the fruit and put to set in the refridgerator.
When the jelly sets, remove the parchment paper.Apply a thin layer of jam or custard on the sides of the cake.
Store in the refridgerator.Serve cold.
Serving Suggestion:
A dallop of rich and creamy whipped cream.
Notes:I used Duncan Hines French Vanilla mix. Alternatively you could use Red Velvet Cake or add few drops of pink food color to any white cake to suit the V day theme.The cake is pretty easy except for the last part. Make sure the parchment paper is firmly taped around the cake. Also make sure the jelly is not in a liquid state and will not ooze out of the parchment paper. Hope you enjoy baking this special cake on your special day!! And dont forget to add oodles and oodles of love...That's the best kept sercet ingredient of all!
Ingredients :
Cake Mix Cake tins - 1 8" inch circle and 1 8" square
Almonds - about a fistful
Eggs - 3
Water - 1 and 1/3 cup
Oil - 1/3 cup
Parchment paper
Fruits to top the cake
Strawberry Gelatin
For the Filling:
Custard Powder : 3 tbsp
Milk : 3 Teacups (1 teacup is equivalent to 7 oz)
Sugar : 5 Tbsp (can add more if you have a sweettooth)
Recipe:
Prepare 2 Cakes (1 round and 1 square) by following the directions on the box using cake mix, eggs, water and oil. Cut the cakes into half, horizontally.
Prepare the filling:
Mix the custard powder with some cold milk.
Bring rest of the milk and sugar to boil. When the milk starts boiling, add the custard mixture to it. Mix very well and cook until slightly thick. Cool.
When cooled custrad thickens.Spread some custard over the two halves( bottom half of round and bottom half of square) and put the respective other havles on top.
Align the cake to form a heartshape. I used a glass chopping board wrapped in foil to serve as the base.
Once the cake is in place, spread the remaining custard on top.
Arrange the fruit decoratively over the custard.
Prepare jelly as per the directions on the box.
Tie a band of parchment paper around the cake. It should come up atleast 1" above the cake.
Leave the jelly to set a little in the refridgerator. Pour the setting jelly over the fruit and put to set in the refridgerator.
When the jelly sets, remove the parchment paper.Apply a thin layer of jam or custard on the sides of the cake.
Store in the refridgerator.Serve cold.
Serving Suggestion:
A dallop of rich and creamy whipped cream.
Notes:I used Duncan Hines French Vanilla mix. Alternatively you could use Red Velvet Cake or add few drops of pink food color to any white cake to suit the V day theme.The cake is pretty easy except for the last part. Make sure the parchment paper is firmly taped around the cake. Also make sure the jelly is not in a liquid state and will not ooze out of the parchment paper. Hope you enjoy baking this special cake on your special day!! And dont forget to add oodles and oodles of love...That's the best kept sercet ingredient of all!
0 Responses to "Fruit and Jelly Gateau - Visa Sriram"
Post a Comment