Layered Caramel Cake with Christmas Fruit Cream

Preparation Minutes

Cook Minutes

Serves

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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.

Ingredients

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

Recipe Collection

Fruit Cake Scrolls

Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.  

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.  

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.    

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer.  Tightly roll dough up, starting from the shorter side.  Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.  

Christmas Chocolate Fruit Truffles

  1. Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.

  2. Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.

  3. Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.

Burnt Honey and Macadamia Semifreddo

  1. Line a 2L freezer-safe container with baking paper.
  2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
  3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
  4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
  5. Serve generous scoops in waffle cones.

Banana Date Pancakes

  1. Combine flour, baking powder and sugar in a large mixing bowl.
  2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
  3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
  4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

Crispy Chocolate Slice

  1. Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
  2. Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.

Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.

Fruit & Nut Hot Cross Truffles

  1. Combine mixed fruit, dates, seed mix,  hazelnuts, coconut, coconut oil and vanilla essence in a food processor and blend until a smooth, thick paste is formed.
  2. Divide into 25 equal portions and roll each  into a ball before flattening slightly.
  3. Pipe melted white chocolate crosses onto  truffles and refrigerate for at least 2 hours  before serving cold.
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