If I could, I would, definitely! This is my type of gateau.
I would make this everyday if I could, well, yes I can but then the repercussions might be a little bit on the undesirable side. Will only need new clothes and doors ?? But hey, this is such a delightful and really light desert and soo easy to put together.
And the cream has to be called creme Boolla-Boolla after our friend Phylix has named it this way and my kids have had a lot of fun saying it since. Every time this cream is desired in my house I’m asked to make crème Boolla-Boolla so it will stay like this. I only need to ask Phylix if he’s happy with this spelling though. I will come back on this ??
I would call it a summer dessert but now you can find fruits all year round and if you can’t find fresh, frozen or canned would do as great. I do use different types of fries like pineapple, kiwi, all sort of berries canned or fresh peaches, apricots, cherries, you name them.
I do make this gateau in the winter many many times as we never have enough of it. It is nothing wrong with having a lighter fruit cake in the winter, is there? I’d have this every day all day without a doubt regardless of what season I’m finding myself in.
I sometimes add chia seeds to the sponge, any nuts, poppy seeds just for a little extra taste and texture.
There is only few ingredients that are needed for this dessert but what is really needed, and a lot of it, is plenty of willpower to actually retain from not have it all at once ??
Here is it the recipe folks! ?
Super light everyday fruit and cream gateau
For the sponge:
- 8-9 tbsp flour (plain white, spelt or gluten free)
- 8 eggs (separated)
- 1/4 tsp salt
- 2 sachets vanilla sugar
- 6 tbsp cane sugar
- 2 tbsp yogurt (full fat)
- 6-8 tbsp oil
- 1 pinch himalayan salt (pink)
For the filling:
- 400 ml whipping cream
- 400 ml creme fraiche (full fat)
- 1 sachet vanillated sugar
- 4 tbsp cane sugar (unrefined) (or icing sugar)
- 1/2 lemon (its juice and zest)
- 400-500 g fruits (fresh or canned)
- 100 g dark chocolate (melted)
- Prepare an oven dish by greasing it slightly with butter, or by lining it with baking paper.
- Preheat the oven at 180 C.
- Separate all eggs into whites and yolks. Keep the yolks in a small bowl for later.
- In a freestanding mixer, put all the egg whites with the salt and whizz for 2 min.
- Gradually add the sugar and the vanilla sugar while still whizzing.
- When you have finished with sugar start adding the yolks one by one while still whizzing.
- When finished with the egg yolks start drizzling in the oil also little by little while still whizzing.
- With the help of a spatula fold the flour in. Try to keep in as much air as possible so don't over mix but purely just for incorporating the flour.
- Pour the mixture into the prepared oven dish and place in the oven. Bake for 30-40 minutes depending really on the depths of your dish. Do the toothpick/wooden skewer test by piercing the cake with one all the way to the bottom and if the toothpick/skewer comes out clean then is done and ready.
- While the sponge is cooling off, start preparing the cream by whisking the creams together with the sugar, vanilla and lemon juice. Whisk the creams alone prior to adding the sugar for a while and then start adding sugar slowly slowly until nice and firm.
- Chop the fruits you wish to use and keep approx half for decoration. Choose fresh and canned fruits.
- When the sponge has cooled off using a cake cutting wire, cut the cake into 2 or 3 layers.
- Place the first sponge layer onto the serving plate.
- Using a palette knife spread one layer of the cream over the sponge. Sprinkle some mixed chopped fruits and place the second sponge layer. Repeat with spreading the crème Boolla Boolla and sprinkling the chopped fruits. It depends on the number of layers but if you e only cut the cake into two then you would have reached the top layer of the cake.
- Decorate with fruits, melt the chocolate in the microwave or over a pot with boiling water and drizzle some melted chocolate over it. It's done and almost ready to tuck in.
- Allow the cake to rest for at least one hour so that some juices from the crème will get absorbed by the sponge.