Tropical Fruit Gateau Slice
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
6
- For the base
- ½ cup butter
- ½ cup coconut sugar
- 2 eggs
- 1 ⅛ cups self-rising flour
- 1 Tbsp hot water
- For the mousse
- 5 egg yolks
- ⅔ cup coconut sugar
- 1 cup milk
- 1 ¾ ozs Gelatin sheet (soaked in cold water for 10 minutes)
- 12 ozs seedless Passion fruit puree
- 3 egg whites
- 1 ½ cups cream (48% fat)
- For the glaze
- 7 ozs seedless Passion fruit puree
- 2 Passion fruit (pulp only, seeds removed)
- ¼ cup coconut sugar
- 2 Gelatin sheet (soaked in cold water for 10 minutes)
Preparation
Kitchen utensils
1 Pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Brush, 1 Pizza cutter, 1 Grill, 1 Aluminum grilling pan
Preparation steps
1.
For the base: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 20-22cm|8-9" springform cake tin and line the base with non-stick baking paper.
2.
Beat together the butter and sugar in a mixing bowl until pale and fluffy.
3.
Beat in the eggs, flour and milk until well combined.
4.
Spoon into the tin and level the surface. Bake for 20-25 minutes, until golden and springy to the touch. Leave to cool in the tin on a wire rack.
5.
For the mousse: whisk the egg yolks with two tablespoons of sugar until pale and fluffy.
6.
Heat the milk until almost to a boil. Pour the milk over the egg yolk mixture, whisking continuously. Return the mixture to the pan and cook over a gentle heat until it starts to thicken, stirring continuously. Do not boil. The mixture should be thick enough to coas the back of a wooden spoon. Remove from the heat and cool slightly.
7.
Squeeze the excess water from the gelatine leaves and whisk into the custard. Whisk in the passion fruit puree and set aside to cool completely.
8.
Whisk the egg whites until soft peaks form. Add the remaining sugar, a spoonful at a time. Continue whisking until thick and glossy.
9.
Fold the egg whites into the passion fruit custard mixture until combined.
10.
Whisk the cream until thick and fold into the mixture until well blended. Pour on top of the cake base and chill for at least 2 hours, until set.
11.
For the glaze: heat the passion fruit puree, passion fruit pulp and sugar until the sugar has dissolved completely. Do not boil. Remove from the heat. Squeeze the excess water from the gelatine leaves and whisk into the mixture. Allow to cool and thicken, but not set.
12.
Pour on top of the mousse and chill until set.
