Dusk and Dawn Gateau

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Dusk and Dawn Gateau


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 8
  • For Cake Sheet

  • 100 gm Whole Wheat Flour

  • 80 ml Condensed Milk

  • 120 ml Milk

  • 20 ml Oil Flavorless

  • 20 gm Butter

  • 1/2 tsp Vanilla Essence

  • 50 ml Orange Juice Fresh

  • 1/2 tsp Baking Powder

  • 1/4 tsp Baking Soda

  • 1/2 tsp Vinegar

  • 1/8 tsp Salt

  • For Chocolate Ganache

  • 100 gm Dark Chocolate Lindt

  • 60 gm Fresh Cream Amul

  • 1 tbs Butter

  • For Garnishing

  • 5 pcs Orange Slices

  • 6 pcs Cashew Roasted

  • 6 pcs Almonds Roasted

  • 9 pcs Cranberry

  • 4 pcs Kiwi Sliced and Dried

  • 4 pcs Cherry Pitted

  • 1/2 tsp Cinnamon Powder


  • For Chocolate Ganache In a pan take cream and bring it to boil and switch off the flame. Add chopped dark chocolate to it. I used Lindt dark chocolate. Stir it well until chocolate dissolves completely. Add butter, give it a stir and let it rest until it comes to room temperature.
  • Making Caramelized Orange Take a pan and heat it on medium flame. Add 1 tbs of brown sugar to it. When sugar starts melting, add cinnamon and orange wedges. Cook for 2 min, switch off the flame and transfer these caramelized orange slices to a plate for later use.
  • Making the Cake Sheet Now we need to make the Cake Sheet. It is important that the cake sheet stays moist so I used oil in the recipe. But what about richness. So to richness and flavor to the recipe, I added butter. In a large mixing bowl, take condensed milk. Add orange juice, butter, oil, and vanilla essence to it. Remember to whisk everything that blends all the ingredients together. Using a sifter, sieve whole wheat flour, baking powder, baking soda, and salt together. Mix dry ingredients with wet ingredients. Add milk to the batter and bring it to smooth and pouring consistency. Now add vinegar to the recipe and keep it aside for 5 minutes.
  • Meanwhile, keep the oven for preheating at 180 °C. Now Line a baking tray (9” x 11”) with parchment paper. Pour the batter into the tray and tap it on the counter. Now bake this batter in a preheated oven for about 10 minutes. Once the cake is baked, take out the tray from the oven and de-mould it.
  • I decided to make an “S” and design it. Place the cut out on the baked cake sheet and cut two similar portions of cake from it. We will pipe chocolate ganache in between these two cake cutouts.
  • Fill chocolate ganache in a piping bag and pierce the tip. Place one cut out of the cake and pipe the chocolate ganache on it. Place the second layer of cake cutout on top covering the ganache. Using the piping bag again pipe the ganache on the second layer.
  • Decorate the cake top with glazed orange wedges, nuts, and fruits. You got to be creative in this to make it appealing to eyes.