Recipe for a Gateau Cake! (the one thats white and soft)?

Question

Anyone got a recipe for a gateau cake? the cake is normally whoite. I usually get acream gateau from bradford bakers and want to make it myself but cannot find recipe anywhere! pls help

Answer 1

INGREDIENTS
1 2/3 (1 ounce) squares unsweetened chocolate, chopped
5 tablespoons unsweetened cocoa
3/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cornstarch
2/3 cup butter, softened
3/4 cup white sugar
2 teaspoons vanilla extract
2 tablespoons dry milk powder
10 egg yolks
5 egg whites
2 tablespoons white sugar
1/2 teaspoon salt
1/2 cup rum
3/4 cup white sugar
1/2 cup cornstarch
2 1/4 cups milk
4 egg yolks, beaten
1 tablespoon unsalted butter
2 tablespoons rum
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch round cake pan, and line the bottom with parchment paper. Grease and flour the paper.
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the cocoa, flour, baking powder and cornstarch. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and milk powder. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the melted chocolate.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar and 1/2 teaspoon salt, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
When cake is cool, slice horizontally into 3 layers. Brush layers with 1/2 cup rum and let stand 60 minutes. Place the bottom layer of cake on serving dish and spread with 1/2 of the custard filling. Repeat layers and top with last layer of cake.
To make the Custard Filling: In a saucepan, combine 3/4 cup sugar and 1/2 cup cornstarch. Stir in milk. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove from heat and stir in unsalted butter and 2 tablespoons rum.

Answer 2

there is so many. hopes this one you like

ingredients
125 g (5 oz) self raising flour
25 g (1 oz) cocoa
7.5 ml (1 1/2 tsp) baking powder 150 g (6 oz) butter
3 size 3 eggs
150 g (6 oz) caster sugar
90 ml (6 tbsp) cherry jam
100 g (4 oz) plain chocolate
150 ml (1/4 pint) double cream, whipped
425 g (15 oz) can black cherries
10 ml (2 tsp) arrowroot



method
1. Place the flour, cocoa, baking powder, butter, eggs and caster sugar into the processor bowl and process for 20 seconds until light and fluffy. After 10 seconds stop the machine and scrape down ingredients.

2. Divide the mixture between 2 greased 7 inch sandwich tins.

3. Bake in the centre of the oven at 180°C, 350°F, Gas No. 4 for 25-30 minutes. After 5 minutes turn out onto a wire cooling rack and cool.

4. Sandwich together with some of the jam. Spread the sides with the rest of the jam.

5. Using the processor, grate the chocolate. Use to cover the sides. Pipe the whipped cream around the top of the cake. Drain cherries and place on the cake.

6. Mix the arrowroot with a little of the cherry juice. Heat rest of juice in a saucepan and bring to the boil and glaze cherries.


serving amount
makes 10-12 slices

Answer 3

Gateau isn't a type of cake, it's simply the French word for cake. Bradford bakers probably just came up with a good cake and called it Gateau.

The French are marvelous with desserts, so look for a good French cake (gateau) recipe.

Answer 4

I hope this is it!

1 1/2 cups blanched almonds
1 cup hazelnuts
1 1/2 cups sugar
1 cup sugar
8 egg whites
8 egg yolks
1 pinch salt
1/4 cream of tartar
1/8 cream of tartar
6 ounces semisweet chocolate pieces
3 ounces semisweet chocolate pieces
1 tablespoon water
1/3 cup water
1 1/2 cups sweet butter
1 teaspoon vanilla
1/4 cup pralines, powder
cooking oil
powdered sugar
3/4 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
1/2 cup blanched almonds

In saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds.
Cook without stirring until mixture is color of dark molasses.
Pour onto oiled cookie sheet and let cool.
Detach the praline from sheet with pancake turner and break into pieces.
Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder.
Store in refrigerator in a tightly closed container.
Preheat oven to very hot 450 degrees F.
In separate pans or pie plates put 1+ 1/2 cups blanched almonds and 1 full cup skinned hazelnuts.
Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally.
Remove from oven and cool.
Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl.
Mix ground nuts with 1 1/2 cups sugar.
Reduce oven to very slow 250º F.
Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar.
Gradually fold in the sugar-nut mixture.
Line baking sheets with waxed paper and butter paper lightly.
On it mark 4 bands about 12 inches long and 4 wide.
Spread these bands thickly with the meringue-nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable.
Invert on waxed paper, and carefully remove waxed paper from bottom of bands.
Cool.
Melt 6 ounces semisweet chocolate pieces over hot water.
Cut circles 2 1/2 inches in diameter from waxed paper and spread these rounds with a thin coating of the melted chocolate.
Place rounds on a cookie sheet and chill in refrigerator.
In saucepan combine: 1 cup sugar, 1/2 cup water, and 1/8 teaspoon cream of tartar.
Bring to a boil and boil rapidly to 240ºF on a candy thermometer, or until syrup spins a long thread.
Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick.
Beat in bit by bit: 1+1/2 cups sweet butter.
This makes 1 quart butter cream.
Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla.
Measure a second cup and flavor it with 1/4 cup praline powder.
Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream.
Chill all cream until firm enough to spread.
PRESENTATION: Place a meringue band on a serving plate and spread with vanilla cream.
Top with second meringue band and spread with half the chocolate cream.
Top with the third meringue band.
Frost sides with remaining chocolate cream and sprinkle top heavy with confectioner's sugar.
Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around.