Fresh Fruit Cake

Ingredients:

Sponge Cake
250g plain sponge mix
5 eggs
70ml milk
1 tsp vanilla essence
70g butter (melted)

Custard Filling
100g instant custard mix
150ml cocktail juice
200ml whipping cream
1 tin fruit cocktail (825g, drained)

Decoration
Some fresh fruits
Nibbed almonds (toasted)
Whipping cream (whipped)
Some apricot glaze

Method:

1. Cake: Preheat oven at 180 degrees. Line and grease a 9" cake tin
2. In a mixer, put in sponge mix, eggs and milk. Whisk at low speed for one minute and increase to high speed for another eight minutes. Add in essence and melted butter.
3. Pour into prepared tin and bake for 35-40 minutes. Take out from oven and invert cake for 5 minutes. Turn the cake and cool completely before slicing into 3 layers horizontally.
4. For Custard Filling : Soak instant custard mix in cocktail juice and hand whisk until thickened. Add in cream and tinned fruits. Divide into two portions.
5. For assemble : Place one slice of cake in a 9" loose-base cake tin and spread one portion of filling onto it. Top with another slice of cake and another portion of filling. Top with the last slice of cake. Refrigerate until set. Remove cake from tin.
6. Spread shipped cream all over the cake and decorated side of cake with nibbed almonds. Arrange fresh fruits on it.
7. Brush diluted apricot glaze onto fruits to prevents fruits from drying out.
8. Refrigerate overnight