Pineapple Cream Gateau (serves 4 To 6)

INGREDIENTS

Sponge mixture:
6 Eggs, separated
200g Castor sugar
160ml Flour
75ml Cornflour
100ml Cocoa
50g Ground almonds
50g Margarine
Filing and Topping:
50ml Cornflour
200ml Castor sugar in GRINDER
250g Margarine
500ml Milk
Pineapple slices
80g Toasted flaked almonds
Glaced cherries
Method:

METHOD

Preheat oven to 190’C. Beat with the MINCER
blade the egg
yolks with 60g sugar until thick and creamy.
Beat the egg
whites with BEATER until stiff and gradually
add the remaining
sugar. Sift flour, cornflour and cocoa and
add ground almonds.
Fold the egg whites into the egg yolks, then
carefully fold into
the flour mixture. Melt the margarine, cool
slightly and stir into
the mixture. Pour into a greased cake tin
and bake. Cool in tin
then cool on wire rack for at least two
hours. Mix the cornflour
and sugar with a little milk. Heat the
remaining milk and pour
over blended cornflour. Return to saucepan
and bring to the
boil stirring continuously. Allow to thicken
then cool. Beat
margarine with MINCER blade until creamy .
Gradually beat cooled mixture into the
margarine. Slice the
cake to make three layers. Spread the bottom
layer with filling,
arrange pineapple slices on top and cover
with more of the
filling. Place the second layer on top and
fill as first layer.
Place last layer on top. Spread the sides
and top of the cake
with filling. Place the remainder in a
piping back. Cover the
cake with toasted almonds and pipe rosettes
from filing.
Place a pineapple slice and cherry on each
one.

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