Gourmet red fruit gateau 

Gourmet red fruit gateau


Preparation:40 min
Ready in:130 min


For cake

For the cake
½ cupsMarzipan
¼ cupsmilk
¾ cupssoft butter
½ cupssugar
1 cupflour
1 tablespoonAll purpose flour
2 teaspoonsBaking powder
butter to grease the tin
For the topping
6 sheetswhite gelatin
1 ⅓ cupslow-fat Quark
½ cupsSour cream
1 teaspoongrated lemon zest
½ cupssugar
4 tablespoonsApricot Brandy
2 cupsWhipped cream
4 ½ cupsRed currant removed from stalks
1 cupRed currant jelly
To garnish


1 Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease the cake tin.
2 To make the cake, melt the marzipan in hot milk. Mix together the butter and sugar until creamy and fold in the eggs one at a time. Add the marzipan-milk mixture and stir well.
3 Mix together the flour, corn flour and the baking powder and fold into the cake mixture.
4 Pour the mixture into the prepared cake tin and bake for 30 minutes. Remove from the oven and leave to cool.
5 To make the topping, soften the gelatine in cold water and mix together the quark and the sour cream. Stir in the lemon zest and the sugar.
6 Gently heat the apricot brandy and dissolve the gelatine in it. Fold in the quark mixture and the whipped cream.
7 Spread the cake with the cream, place the redcurrants on top and pour the warm jelly over the fruit. Chill for 1 hour, then served garnished with mint leaves and sugared daises.


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