Cake Neopolatin Gateau

Sammi posted 01-31-99

NEAPOLITAN GATEAU

MAKES 1 x 23CM GATEAU
175g/7oz butter/margarine
175g/7oz caster sugar
2 medium egg yolks
3 medium egg whites
1 tbsp. lemon juice
275g/11oz self-raising flour (sieved)
225ml milk

TO MAKE THE FROSTING
4 tbsp. lemon juice
25g/1oz caster sugar
350g/14oz icing sugar (sieved)

TO DECORATE
50g/2oz dried apricots (chopped)
50g/2oz mixed glacee fruit (chopped)

1.Preheat the oven to 190 degrees C/375 degrees F, Gas mark 5.

2. Grease 2 x 23cm sandwich tins and line the bases with non-stick baking parchment.

3. Cream the butter/margarine and the sugar until light & fluffy. Beat in the egg yolks one at a time. Beat in the lemon juice.

4. Add the flour and milk alternately in small quantities, mixing in thoroughly.

5. Whisk the egg whites until they're stiff & fold in.

6. Divide the mixture between the 2 tines and bake for 30-35 mins or until firm to the touch.

7. Turn out the sponge layers onto a cake wire and leave to cool.

8. TO MAKE THE FROSTING. Warm the lemon juice & caster sugar until the sugar dissolves. Remove the saucepan from the heat and beat in the icing sugar until smooth & glossy.

9. TO DECORATE THE GATEAU. Spread the top of one sponge layer with a little of the frosting, scatter over some
of the apricots & glacee fruit. Place the second sponge on top. Spread the rest of the frosting over the cake & decorate with the remaining fruits.

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