Fruit Cake (Gateau aux Fruits) a la Chantilly

Ingredients

• one cup fruit syrup
• one tablespoon cornstarch
• half cup water
• three tablespoons brandy
• one cup whipped cream

Method

1. 1

   Make a rich light sponge cake, bake in two layers.

2. 2

   When cold, cut out with the plain biscuit cutter.

3. 3

   Split in two, make four individual layers for each, fill with a filling made from any kind of fruit.

4. 4

   Spread whipped cream all around and on the top; decorate with fruit, maraschino cherries, and colored cream.

5. 5

   Serve on a platter with macedoine of fruit.

6. 6

   Garnish with spun sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 531. The excerpt below is the record exactly as published.

ruit Cake ( Gateau aux Fruits ) a la Chantilly Make a rich light sponge cake, bake in two layers. When cold, cut out with the plain biscuit cutter. Split in two, make four indi¬ vidual layers for each, fill with a filling made from any kind of fruit. Spread whipped cream all around and on the top; decorate with fruit, maraschino cherries, and colored cream. Serve on a platter with macedoine of fruit. Garnish with spun sugar. [This dessert can also be filled with chocolate cream.] Filling. Put one cup fruit syrup on stove, when hot thicken with one tablespoon cornstarch dissolved in half cup water, flavor with three tablespoons brandy. When cold add one cup whipped cream

Cook this with the app: pantry check, scaling, and the assistant.