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5 from 1 vote

Julia Child's Gateau in a Cage

This is a fancy-schmancy dessert that takes some skill to assemble. So Ken and I thought Julia Child’s Gateau in a Cage is perfect and tasty.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: French
Keyword: cake, dessert, French Dessert
Servings: 10 Servings
Calories: 305kcal
Author: Tara Noland

Ingredients

  • Yellow cake made from a cake mix in an 8" pan

Kirsch Syrup

  • 1/2 cup hot water
  • 1/4 cup sugar
  • 2 Tbsp. Kirsch
  • 1/2 tsp. vanilla

Whipped Cream

  • 2 cups whipped cream
  • 1/2 cup icing sugar
  • 1/2 tsp. vanilla

Cake Assembly

  • 1/2 250 ml jar seedless raspberry jam
  • 1 1/2 lbs. sliced strawberries

Cage

  • 1 cup sugar
  • 1/3 cup hot water
  • 1/4 cup white corn syrup

Instructions

  • Bake the cake as per the box instructions.
  • Mix water and sugar together in a small saucepan and over medium-low heat stir until sugar is dissolved. Add Kirsch and vanilla. Set aside.
  • Whip cream using a cold bowl and whisk on an electric mixer until soft peaks form. Add sugar and vanilla, continue to whip until stiff peaks form. Place into large piping back with a star tip.
  • Slice the cake into 3 slabs. Place the bottom slice on a serving plate. Brush with Kirsh syrup.
  • Spread on a thin layer of raspberry jam. Pipe on the whipped cream starting in the middle and working your way to the outside. Place the strawberries on the cake by starting in the middle and working your way outwards.
  • Repeat with the remaining layers and finish with the strawberries. I save the pretty outside slices for the top. Pipe the rest of the whipped cream in between the strawberries.
  • Refrigerate until ready to serve. Don’t leave the cake for more than 2-3 hours before serving.
  • Prep a large 12″ bowl by spraying it with Pam and set aside. In a saucepan add the ingredients and stir over medium-low heat until sugar is dissolved. Increase the heat and boil for about 5 min. (until steam stops coming out of the pot). It should be fairly light in color still as it will continue to cook.
  • Hold the bowl inverted with one hand and drizzle the syrup around the top of the bowl coming down the sides too as large as your cake is. Continue until all the syrup has been used.
  • Let cool for 5 min. Carefully work the candy cage off the bowl by easing it from all sides. Place the bowl onto the cake. When serving crack the candy cage and slice the cake.

Nutrition

Serving: 1 | Calories: 305kcal | Carbohydrates: 69g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 20mg | Potassium: 151mg | Fiber: 2g | Sugar: 59g | Vitamin A: 90IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 0.5mg