17 May 2014

Eggless Fresh Fruit Pastry




White sponge soaked in orange syrup, filled with fresh seasonal fruits and topped with Chantilly cream-this dessert is sure to wow our guests! Garnished with delicious chocolate curls and fresh fruit, it looks absolutely stunning and delectable!

Ingredients



1 white sponge (50 mm.(6") diameter)

For the  cream


2 cups (250 grams)    fresh cream
1/4 cup    powdered sugar
1 tsp    vanilla essence
To be mixed into a soaking syrup
2 tbsp    sugar
2 tbsp    orange squash
1/4 cup     water

For the filling 


1 cup    sliced mixed fruits

For the garnish a few fruit slices
dark Chocolate Curls

Method


For the cream


Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till soft peaks form.
Keep refrigerated till required.

How to proceed


Slice the cake horizontally into 2 equal layers and divide the cream into 2 equal portions.

Sprinkle the bottom layer of the sponge cake with ½ the soaking syrup.

Spread one portion of the cream on the soaked layer of sponge.

Top with half the fruits and place another layer of sponge on it.Sprinkle some more soaking syrup and then spread another portion of the  cream over this layer.

Garnish with the fruits and chocolate curls and refrigerate. Serve chilled.




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