Gateau Citronella
by Tarla Dalal
Fruits inside, fruits outside, and a dash of rich whipped cream to hold them together! Well, as the name suggests Gateau Citronella is a dessert that features ample citrus fruits like kiwi, orange and sweet lime sandwiched between cream-coated, sugar-soaked vanilla sponge cake. Layering the sponge with Chantilly cream, which is sweetened whipped cream, works like magic in imparting a creamy texture to every mouthful. Refrigerating the arrangement for a while is essential for the fruity filling and garnish to set. Continue to store it in the fridge till serving, to ensure that the fruits remain fresh.
Gateau Citronella recipe - How to make Gateau Citronella
Setting Time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 1 cake (6 wedges)
1 (75 mm. (7") diameter) eggless vanilla sponge cake
For The Chantilly Cream
3 cups beaten whipped cream
2 tbsp powdered sugar
1/2 tsp vanilla essence
To Be Mixed Together For The Soaking Syrup
4 tbsp sugar
3 tbsp orange squash
1/2 cup water
For The Flling
1 cup seasonal mixed fruits (sliced apples , sliced kiwi , orange segments and sweet lime segments)
For The Garnish
1/2 cup sliced mixed fruits (apple , kiwi , orange and sweet lime)
For the chantilly cream
- For the chantilly cream
- Combine all ingredients in a deep bowl and fold gently.
- Divide the chantilly cream into 3 equal portions and keep aside.
How to proceed
- How to proceed
- Slice the vanilla sponge cake horizontally into 3 equal layers.
- Place the bottom layer of the vanilla sponge cake on a turntable or serving plate and sprinkle ? of the soaking syrup evenly over it.
- Spread 1 portion of the chantilly cream evenly over the cake.
- Top with ½ the fruits and place the middle layer of the vanilla sponge cake over it.
- Sprinkle another ? of the soaking syrup evenly over it.
- Spread the 2nd portion of the chantilly cream evenly over it.
- Top with the remaining ½ of the fruits and place the topmost layer of the vanilla sponge cake over it.
- Sprinkle the remaining ? of the soaking syrup evenly over it and spread the remaining chantilly cream evenly over it.
- Garnish with mixed fruits and refrigerate for 1 hour or till set.
- Cut the cake into 6 equal wedges and serve chilled.
| Energy | 770 cal |
| Protein | 6.7 g |
| Carbohydrates | 108.5 g |
| Fiber | 1 g |
| Fat | 34.1 g |
| Cholesterol | 55.1 mg |
| Vitamin A | 719.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 7.4 mg |
| Folic Acid | 2.6 mcg |
| Calcium | 48.8 mg |
| Iron | 1.4 mg |
| Magnesium | 32.8 mg |
| Phosphorus | 86.2 mg |
| Sodium | 207.3 mg |
| Potassium | 119.5 mg |
| Zinc | 0.3 mg |