Cream and Fruit GateauThis fruit gateau recipe makes a lovely cake which is rich with cream and sweet with a canned fruit of your choice. The recipe uses apricots but you could use mandarin oranges or peaches if you prefer. Coating the outside of the gateau with toasted coconut gives a nice crunchy finish and balances the "gooey" texture of this lovely fruit gateau. Apricot GateauIngredients1/2 pint...300ml fresh double cream Two greased and base lined 8in (20cm) sandwich tins (layer pans) 
Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.In a large mixing bowl, beat the soft butter and sugar together. Add the beaten eggs, a little at a time with some of the flour to prevent the mixture from splitting, and then sift in the flour. Beat the mixture for about three minutes until light and creamy. Pour half the mixture into each of the prepared tins and transfer to the centre of the preheated oven. Bake for about 35 minutes until golden and firm but springy to the touch. When cooked, allow to cool for about five minutes before carefully turning out onto a wire rack to cool completely. When cool, whisk the cream and milk together until just stiff. Be careful not to overwhisk or it may separate. Carefully cut the sponge cake layers in half horizontally before using jam and a thin layer of cream to sandwich all the layers together. Spread the toasted coconut onto some greaseproof (waxed) paper. Coat the sides of the cake with a thin layer of cream and then carefully roll the cake in the coconut to coat the sides evenly Place the gateau on a suitable serving plate. Drain the apricot halves, or your preferred fruit, and arrange on the top of the cake before piping cream around the edge to form a border. Stand back, admire your fruit gateau, and refigerate before serving. Go back to Cream Cakes Leave Fruit Gateau and return Home
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