This is my attempt of my favourite Iceland's fruit gateaux.
It was a family tradition to always buy one fresh fruit gateaux and one chocolate from Iceland's whenever we had a party or on eid's, and when your a kid that doesn't get treated that often, this is like a real big deal, I mean it was the highlight of the month lol ;)
Anyways, its easy, it's tasty and it doesn't have any added butter or oil in the sponge!
Try it out and let me know how it comes out.
- 5 eggs -
- 3/4 cup of Sugar -
- 1 Cup of self raising Flour -
- 1 tsp vanilla sugar powder or essence -
- 1 tsp Baking powder -
- 1 litre fresh whipping cream - this will be halved for 2 separate creams
- 1/2 tin of condensed milk -
- fresh fruit of your choice - for decorating
- Some chopped almonds or wallnuts - for decorating
- Separate the egg whites from the yolks and place them in a mixing bowl, leaving the yolks in a small container near by.
- Whisk the egg whites until white and frothy enough to hold your whisk up in the middle of the bowl without falling, then start to add your sugar a little at a time.
- When your done with the sugar add one yolk at a time and whisk in on the lowest speed until the yellow colour has dissolved, do this until you have finished your yolks.
- Add your vanilla and baking powder to the mix and then start sifting the flour in a little at a time making sure you have completely mixed in the first lot before adding your second lot. Again on lowest speed.
- Your cake mixture is now done and needs transferring onto a 26.5 inch baking tin. If you wish you can grease your cake tin with some butter or margarine and then layer the bottom with some parchment paper before you transfer your mix.
- Place in the middle rack of a preheated oven gas mark 4 or 5 for about 30 mins before you check on it, when it appears to be done use a toothpick or skewer to punch through the middle, if it comes out dry it's done.
- Leave your sponge to cool in the fridge for about 30-40 mins, (once it has reached room temperature).
- Then you can cut your cake into 3 even layers, or 2 if you prefer your layers to be thicker.
- Whisk 500ml of whipping cream with 1/2 tin of condensed milk until light and fluffy. (this cream is so yummy but not thick enough to hold if you want to pipe it.)
- Mix a little condensed milk with some drinking water and sprinkle over the top side of the cake layers as you build it up. (this adds more moisture to the sponge)
- Then if you want to add sliced strawberries or banana to the layers do this first before spreading the cream over the top. (I chose to keep it simple inside this time round)
- Once you have built up your cake ie: cake layer - condensed milk sprinkle - fruit layer - cream layer - cake layer - condensed milk sprinkle - fruit layer - cream layer and so on.
- Cover the entire cake smoothly with this cream all the way around and place in the fridge again for 30 -40 mins to harden slightly. ( the longer the better)
- Then make the second cream that you will be piping out with the other half of the cream but this time just with a little sugar to taste, I added 2-3 tblsp.
- Cover your cake with this 2nd layer of cream with a spatula or spoon and smooth it out as best as you can, making sure its at least 1cm thick.
- At this point I prefer to sprinkle the chopped nuts around the edges of the cake first before piping. (I used chopped wallnuts.)
- Then transfer your cake from the tray to the serving plate or cake stand.
- Place the remainder of the piping cream in a piping bag and pipe around the bottom first and then the top edges.
- I surrounded the edge of the top with black seedless grapes cut in half, and overlapped sliced tinned peach in the middle, I added some colour with a few sliced kiwi halves and garnished the bottom with 4 strawberries.