Mixed Fruit Gateau

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Mixed Fruit Gateau
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45 min.
ready in 3 h. 25 min.
Ready in


For the sponge cake
eggs (separated)
¾ cup
¾ cup
0.333 cup
For the filling and the topping
½ cup
4 cups
small Strawberries (halved or sliced)
1 ⅔ cups
whipping cream
1 tablespoon
2 ¼ cups
low-fat Quark
2 tablespoons
½ cup
1 cup
3 tablespoons
1 cup
sliced almonds
¼ cup

Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tin with grease-proof paper.
Beat together the egg yolks and half the sugar. Beat the egg whites with a pinch of salt gradually adding the remaining sugar until stiff peaks form. Place the beaten egg whites on top of the egg yolk mixture and sieve the flour and cornflour over them. Carefully fold everything together. Transfer the mixture to the cake tin, spread evenly and bake for 35-40 min. Test with a wooden stick to see if the cake is cooked through.
Remove the cake from the oven, leave to cool, then remove it from the tin and place on a wire rack to cool completely. Cut the cake horizontally into three. Gently heat the jam and spread it onto each layer of the cake. Place a cake ring around the bottom cake and place just over half the strawberries on top of it.
Whip the cream and the stabiliser. Mix together the quark, sugar and the lemon juice and fold in the cream. Spread 1/3 of the mixture over the strawberries and place the second cake on top. Spread this layer thinly with half remaining cream and place the final layer on top. Remove the cake ring and spread the remaining cream all over the cake. Decorate with the raspberries, blueberries and the remaining strawberries. Chill for 2 hours.
Melt the butter in a pan, caramelise until light brown and then stir in the almonds and the sugar. Tip out onto baking paper and leave to cool.
Remove the cake from the fridge, break up the almond brittle and decorate the bottom edge of the cake. Slice and serve.