| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
|
1 |
Servings |
INGREDIENTS
|
|
Pastry: |
| 1 |
c |
All-Purpose Flour |
|
pn |
Salt |
| 7 |
tb |
Butter — cut into small |
|
|
Pieces |
| 3 |
tb |
Sugar |
| 1/2 |
|
Beaten Egg |
|
|
Filling: |
| 3 |
tb |
Apricot Jam |
| 1 |
|
Sponge Cake |
| 4 |
oz |
Non-Dairy Whipped Topping |
|
|
Topping: |
| 4 |
|
Pineapple Rings In Juice — |
|
|
Drained |
| 2 |
|
Kiwi Fruit |
| 1 |
|
Mango |
| 5 |
|
Maraschino Cherries |
| 3 |
tb |
Pineapple Juice |
| 1/2 |
c |
Toasted Sliced Almonds |
INSTRUCTIONS
To make pastry: Sift flour and salt into medium bowl. Using a pastry
blender or 2 knives, cut in butter until evenly distributed and mixture
resembles breadcrumbs. With a fork, lightly mix in sugar and egg to make a
dough. Press a ball and wrap in foil or plastic wrap. Refrigerate 30
minutes. Preheat oven to 425 degrees. On a floured surface, roll out dough
to fit inside bottom of an 8-inch flan tin with a removable bottom. Place
dough in tin with stretching. Pierce dough all over with a fork. Bake 20-30
minutes or until golden. Cool completely in tin, then transfer to a
serving dish. To assemble gateau: Warm jam and brush over prebaked pastry
round. Place cooled cake on top of pastry base. Spread non-dairy whipped
topping over top and sides of gateau. Cut pineapple rings into pieces. Peel
and slices kiwi fruit and mango. Halve cherries. Arrange fruit over gateau
that is pleasing to the eye. Sprinkle with pineapple juice. Press toasted
sliced almonds onto sides of gateau.
Recipe By : The Best of Baking by Wolter and Teubner
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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