Peach Praline Gateau
by Tarla Dalal

22 Feb 2000

This recipe has been viewed 21264 times

A superb cake, light as a feather. Covered with cream, jam and crunchy pralines.

Peach Praline Gateau recipe - How to make Peach Praline Gateau

Method

Grease and dust a 175 mm. (7") diameter sandwich cake tin.
Pour the sponge mixture into the prepared tin.
Bake in a hot oven at 400°F for 15 minutes.
Cool the cake.
Divide the cake into 2 parts horizontally.
Chop the fruit, leaving 5 pieces for decoration. Keep the syrup aside.
Pour a little syurp over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.

How to proceed

Beat the cream with the sugar.
In half the cream, add the chopped fruit and one-third of the praline powder.
Spread this mixture oven one part of the cake.
Put the other part of the cake on top.
Mix the jam with a little syrup from the can and brush over the sides of the cake.
Stick the praline powder on the sides of the cake with the help of a palette knife.
Fit a piping bag with a star nozzle and fill with the cream. Pipe the cream on the top.
Decorate with the fruit and the remaining praline powder.

Tips

VARIATION : PEACH PRALINE GATEAU (EGGLESS)
Proceed as above using eggless sponge cake mixture instead of fatless spong mixture.

Nutrient values per serving