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


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.