SPONGE CAKE + WHIPPED CREAM AND FRUITS (II)

It was a while back that I made this cake for my neighbour. I couldn't taste it to evaluate the cake but she gave positive comments on it. 

Ingredients

- A sponge cake (Click here for recipe)

- 1/2 L Whipping cream 

- Crushed fruits: 1 slice pineapple (canned), 1/2 kiwi (chopped), 1 peach or apricot (canned), 2 tbsp syrup from the canned pineapple. 

- Topping: Fruits (kiwis, canned peach, canned pineapple, glacé cherry)

- Grated black and white chocolate 

- Syrup of canned fruit

- Cooked sweetened pineapple puree (1 pineapple, sugar)

- Gelatine glaze (150 ml syrup from the canned fruit, 1 tsp gelatine, 1 tsp sugar)

Method

1.  Slice the cake into two. 

2.  Whip the cream until stiff. I am using RICH's Gold Label Whipping Cream which is already sweet and have a nice flavour. Add sugar and vanilla if you are using an un-flavoured whipping cream. 

3.  Mash the fruits together with the syrup using a potato masher. 

4.  Cooked sweetened pineapple puree: purée one fresh pineapple. Cook the pineapple over low heat with three to four tablespoons sugar and some red colouring until reduced.   

5.  Sprinkle the first cake slice with syrup and then spread a layer of cooked pineapple puree over it.

6. Pipe a layer of cream over the cooked pineapple puree followed by the mashed fruit.

7.  Cover with the other cake slice, sprinkle with syrup again and top with whipped cream. Decorate with fruits and grated chocolate.

8.  Finally brush the fruits with the gelatine glaze.

How to prepare the gelatine glaze?

1.  Mix the gelatine and sugar together.
2.  Strain the 150 ml syrup and bring to the boil. Add the gelatine and sugar mixture and turn off heat once gelatine has melted. Allow to cool before brushing over the fruits.