Tropical Fruit Gateau
Serving Size : 1
Ingredients for prepare Tropical Fruit Gateau
:
| Amount | Measure | Ingredient - Preparation Method |
Pastry:
tropical fruit gateau |
| 1 | Cup | All-Purpose Flour |
| 1 | Pinch | Salt |
| 7 | Tablespoons | Butter - cut into small |
pieces
tropical fruit gateau |
| 3 | Tablespoons | Sugar |
| 1/2 | | Beaten Egg |
Filling:
tropical fruit gateau |
| 3 | Tablespoons | Apricot Jam |
| 1 | | Sponge Cake |
| 4 | Ounces | Non-Dairy Whipped Topping |
Topping:
tropical fruit gateau |
| 4 | | Pineapple Rings In Juice - drained |
| 2 | | Kiwi Fruit |
| 1 | | Mango |
| 5 | | Maraschino Cherries |
| 3 | Tablespoons | Pineapple Juice |
| 1/2 | Cup | Toasted Sliced Almonds |
recipe Tropical Fruit Gateau
To make pastry: Sift flour and salt into medium bowl. Using
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a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a
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fork, lightly mix in sugar and egg to make a dough. Press a ball and wrap in
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foil or plastic wrap. Refrigerate 30 minutes. Preheat oven to 425 degrees. On a
Tropical Fruit Gateau
floured surface, roll out dough to fit inside bottom of an 8-inch flan tin with a
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removable bottom. Place dough in tin with stretching. Pierce dough all over with
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a fork. Bake 20-30 minutes or until golden. Cool completely in tin,
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then transfer to a serving dish. To assemble gateau: Warm jam and brush over prebaked pastry round. Place cooled cake
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on top of pastry base. Spread non-dairy whipped topping over top and sides of gateau. Cut pineapple rings
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into pieces. Peel and slices kiwi fruit and mango. Halve cherries. Arrange
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fruit over gateau that is pleasing to the eye. Sprinkle with pineapple
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juice. Press toasted sliced almonds onto sides of gateau.
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