Cakes and Gateaux Recipes - Fresh Fruit Genoese Recipe

  
 

Cakes and Gateaux Recipes - Fresh Fruit Genoese

Ingredients

  • 175g plain flour

  • pinch of salt

  • 4 eggs

  • 115g caster sugar

  • 90ml orange flavored liqueur

For the filling and topping

  • 600ml double cream

  • 60ml vanilla sugar

  • 450g mixed fresh fruits

  • 150g pistachio nuts, chopped

  • 60ml apricot jam, warmed and sieved

Method:

  1. Preheat the oven to 150.C/350"F /Gas 4. Grease and line the base of a 20cm/ Sin springform cake tin.

  2. Sift the flour and salt together three times, then set aside. Using an electric mixer, beat the eggs and sugar together for 10 minutes until thick and pale.

  3. Fold the flour mixture gently into the egg and sugar mixture. Transfer the cake mixture to the prepared tin and bake for 30-35 minutes. Leave the cake in the tin for about 5 minutes, then transfer to a wire rack, remove paper and cool.

  4. Cut the cake horizontally in to two layers, place the bottom layer on a plate. Sprinkle both layers with liqueur.

  5. Add the vanilla sugar to the cream and whisk until the cream holds peaks. Spread two-thirds of the cream over the bottom layer and top with half of the fruit. Top with the second layer and spread the top and sides with the remaining cream. Press the nuts around the sides, arrange remaining fruit on top and brush with the apricot jam.