Layered Fruit Gateau

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Layered Fruit Gateau
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30 min.
ready in 1 hr 30 min.
Ready in


For the sponge cake
4 egg yolks
4 egg whites
½ cup sugar
1 packet Vanilla sugar
1 cup flour (scant)
1 Tbsp Corn starch
4 Tbsps warm water
In addition
8 Tbsps Strawberry Jam
2 cups cream
3 Tbsps sugar
1 ½ cups Strawberries
powdered sugar (for dusting)
How healthy are the main ingredients?
Product recommendation

A clean, dry wooden cocktail stick inserted into the middle of the cake at a slight angle will come out clean when the cake is done. If it does not come out clean, bake the cake for a further 5 minutes and test again.


Kitchen utensils

1 Cutting board, 1 Small knife, 1 Paper towel oder feines Tuch, 1 Pot, 1 Slotted spoon, 2 große Non-stick pans, 1 Teaspoon, 1 Slotted spatula, 1 Whisk, 1 Tablespoon, 1 Bowl, 1 Wooden spoon

Preparation steps

Preheat the oven to 180°C.
Prepare and weigh all the ingredients. Spray a springform pan lightly with water and line with baking parchment. Whisk the egg yolks with the water, half of the sugar and the vanilla sugar until thick and foamy. Beat the egg whites until they form soft peaks, then trickle in the remaining sugar and continue beating until they form stiff peaks. Fold the beaten egg whites into the egg yolk mixture with a mixing spoon. Sieve the flour and cornflour over the egg mixture and fold in. Spread the mixture smoothly in the prepared springform pan and bake in the preheated oven (middle shelf) for about 30 minutes. Test with a wooden cocktail stick to see if it is done. When done, take out of the oven, remove from the springform pan, pull off the baking parchment and cool on a cake rack.
Split the cake horizontally and spread the bottom half with strawberry jam. Whip the cream with the sugar until stiff. Spread half of the cream on top of the jam and spread the other half on the top half of the sponge. Reassemble the cake. Wash and slice the strawberries and arrange on top of the cake. Chill for at least 30 minutes and serve dusted with icing sugar.