Fresh Cake Gateaux-Lemon and Coconut

With the best of fruits coming in during these months in India, one is truly spoilt for choice. While the king of fruit, mango will continue to come at least for a month, there are many other fruits, which also flood the market. Now is a good time to relish stone fruits such as peaches, fresh apricots and cherries. Fresh figs are also in abundance and there are a variety of things that they can be used in. The best part is creating a dessert with fruits for your party.

None of the fussy and heavy with sugar desserts during these months. Turn to tropical fruits flavours and wow your guests.

For the cake (makes a 6 inch cake)

Ingredients

Maida 1 cup

Dessicated coconut powder ¼ cup

Baking powder 1 tsp

Salt ¼ tsp

Castor sugar ¾ cup

Eggs separated 3 medium

Fresh lemon juice ¼ cup

Lemon essence/ flavour 1 tsp

Method

Preheat the oven to 170 degrees C and prepare a 6 inch round cake pan with butter paper, grease and set aside.

Separate the eggs and beat the whites to stiff peaks with a hand mixer.

Beat the yolks with the sugar till frothy and pale. Add the fresh lemon juice and lemon essence and beat again.

Sift the flour with the baking powder and salt and mix in the coconut powder, now fold this dry mixture into the beaten yolks and sugar mixture.

Adding ¼ part at a time, fold in the beaten egg whites with the batter using a spatula. Do this gently and do not deflate the egg whites.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a skewer inserted comes out clean.

Cool the cake on a wire rack in the pan for 30 minutes and then gently unmould the cake.

For the frosting

Ingredients

Heavy whipping cream 1 cup

Coconut milk (only the thick part) ¼ cup

Lemon juice 1 tsp

Icing sugar 3-4 tsps

Method

Make sure the whipping cream and coconut milk are chilled for at least 8 hours.

Pour them into a clean stainless steel bowl. Set the bowl onto another bowl filled with ice cubes to ensure the bottom of the bowl with the cream is chilled by the ice.

With a hand beater on medium speed, whip the cream to soft peaks. Add the lemon juice and sugar and beat to stiff peaks.

Transfer half the whipped cream frosting into a piping bag with a star tip to pipe designs onto the cake.

To frost the cake

Method

Once the cake has cooled, slice it horizontally into two slices with a serrated knife. Place the bottom part onto plate or a cake board. Take 3-4 tablespoons of the whipped cream and spread it evenly all over the cake with a butter knife. Place the second layer of cake and repeat the process of covering the top with the whipped cream. Add some frosting to the sides also and cover well leaving no gaps of uncovered cake.

Set the cake in the fridge for 20 minutes.

Once the frosting has set in the fridge take the frosting with the piping nozzle and pipe designs all over the cake. Set again in the fridge till serving time. Before serving remove from the fridge and place at room temperature for at least 20 minutes before slicing.