Layered Caramel Cake with Christmas Fruit Cream

What you’ll need…
- 1 x 460g Woolworths Double Unfilled Sponge
- 300g Sunbeam Sultanas or Raisins
- Rind of 1 Orange
- 100ml Pure Maple Syrup
- 250ml Boiling Water
- 2 x 180g Caramilk Chocolate Blocks
- 900ml Thickened Cream
- 1 tbsp Corn Flour
- 2 tsp All Spice
Method
Step 1: In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.
Step 2: Caramel Ganache. In a small saucepan on medium heat, melt the caramilk chocolate and 400ml of cream to form a ganache. Once melted and well combined, stir and set aside to cool. Once the caramilk ganache has cooled, whip with a hand blender till firm.
Step 3: Fruit Cream. Remove orange rind and drain fruit of any excess liquid. Set liquid aside as you will use this later. In a large bowl whip 400ml cream, corn flour and All Spice until firm. Add fruit mix to cream and stir through.
Step 4: Assemble. Cut your sponge cake into halves so you have 4 pieces to form 4 layers. On each layer of the cake spread 2-3 tablespoons of the caramilk ganache followed by 2-3 tablespoons of the fruit cream mix – spread evenly and layer your cake.
Garnish with any leftover ganache and cream and top with seasonal fresh fruits.