Comment faire Parfait Gâteau Tutti Frutti

Gâteau Tutti Frutti.

Gâteau Tutti Frutti Vous pouvez avoir Gâteau Tutti Frutti utilisant 14 Ingrédients et 6 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Gâteau Tutti Frutti

  1. Vous avez besoin 1 of génoise.
  2. Vous avez besoin of Pour la crème diplomate :.
  3. Préparer 1 l of lait.
  4. Vous avez besoin 1 of flacon d'extrait de vanille ou 1 gousse.
  5. Vous avez besoin 8 of jaunes d'oeufs.
  6. C'est 120 g of sucre.
  7. C'est 3 of cuillers à soupe de maizena.
  8. Vous avez besoin 20 cl of crème fluide.
  9. Préparer 1 cuiller à soupe of sucre glace.
  10. Préparer 1 of bouchon de rhum.
  11. Vous avez besoin 8 g of feuilles de gélatine alimentaire.
  12. Vous avez besoin of gelée de pommes.
  13. C'est of fruits : ananas, mangue, pèche au sirop,kiwi....
  14. Vous avez besoin 20 cl of crème fluide + 50g de sucre glace pour le décor.

Gâteau Tutti Frutti petit à petit de recette

  1. Découpez la génoise en 2 Disposez le premier morceau de génoise au fond de votre moule rectangulaire. Dans un saladier, mélangez les œufs avec le sucre, et fouettez le tout pour blanchir l'appareil..
  2. Faites chauffer le lait avec la vanille, puis ajoutez au mélange œufs/sucre (en enlevant la vanille si vous avez pris une gousse) Trempez les feuilles de gélatine dans l’eau froide, puis quand elles sont ramollies, ajoutez-les à la préparation. Laissez refroidir, sans pour autant que la préparation ait eu le temps de prendre avec la gélatine.
  3. Préparez une première chantilly avec 20 cl crème fleurette et 50 sucre glace (dans le bol du robot pâtissier bien froid) Mélangez bien la chantilly avec la préparation.
  4. Coupez une partie des fruits en dés Recouvrez la génoise avec la crème diplomate, disposez des fruits en dés, puis à nouveau de la crème diplomate, puis posez le 2eme morceau de génoise et à nouveau étalez de la préparation en couche fine. Laissez prendre au frigo au moins 2 h.
  5. Démoulez le gâteau sur le plat de service Coupez le restant des fruits en lamelles et disposez sur le dessus du gâteau - Faites fondre la gelée de pommes et laquez les fruits à l'aide d'un pinceau. Remettez au frais pour 1 h..
  6. Préparez une 2ème chantilly avec 20 cl de crème fleurette et le sucre glace restant Avec le reste de chantilly, à l’aide d’une poche et d’une douille, disposez des rosaces de chantilly sur le pourtour du gâteau..

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