Gâteau aux fruits

A couple of days back I made this good looking, lip-smacking, as light as air birthday cake. Like you all know we create beautiful bakery items as per your needs. We call them as tailor made patisserie.

The base of the cake was made out of genoise sponge. This sponge has its origins in Genoa, Italy. It comes under the family of light sponge cakes.  I personally find it very tricky to make genoise sponge but the end result is really worth the efforts.

The difference between this and the normal sponge is that, this is made over a double boiler & some amount of warm butter is mixed in the batter to give it a soft & flavourful texture. One has to be extremely careful while making this sponge. All your equipments should be grease free. The volume of your final product depends on the amount of aeration that takes place while beating the eggs and the sugar. The colour of the eggs turns from yellowish to light creamy gradually. Once this is done the sifted refined flour is folded into it with a very light hand. Finally, warm butter is amalgamated in the batter. This step is very important because you have to take care and make sure all the air remains intact in the batter without too much handling.

 And voila, your baked cake will look golden brown, will have a nice soft texture & it will also have a delicious butter flavour. Although, there isn’t too much butter in the recipe. The baked sponge had a wonderful volume, so it has been cut lengthwise into 3 parts. If your baked cake do not have a good volume, you can even sandwich it into 2. I have shared a few pictures to show how the cake looks like after cutting it into 3 parts.

This is one baked product where you have a lot of scope to decorate and use different fruits of your liking. There is also a choice as to which liqueur you want to use while soaking your fruits or in the sugar syrup. It’s up to you!

For this particular cake I picked up Kiwi’s, Mangoes, Red Grapes and Peaches. I have cut the mangoes with a fancy fruit cutter. Peaches and kiwi’s I have sliced thinly. If your fruits are a bit sour, make sure to soak them in sugar syrup just before use.

The cream has to be nicely whipped up with an addition of a little sugar & liqueur of your choice.

I really enjoyed creating this cake (I always say creating & not ‘making’, because baking is like a canvas. You create something new each time). It is my hope that serving you will bring as much joy to you and your family & friends as they brought to us while making it. :-)

Hope you all have a great weekend

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Chica's Bakehouse.