Fresh Cream Fruit Cake

Preheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 3 x 7” round cake tins. Cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs and Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.

Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.

Divide the mixture equally between the prepared tins and smooth the top of the mixture. Drizzle over the raspberry coulis and marble through the sponge mixture. Bake for 30–35 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely.

Whip the cream with the Vanilla Paste and icing sugar to form soft peaks. Mix in the chunks of mango. Using a serrated knife cut the domed tops off 2 of the sponge cake layers and place one on your serving plate/board. 

Spread a layer of cream over the sponge and sandwich another sponge layer on top and repeat until the cake is stacked up. Smooth the remaining cream on top of the cake. 

Pile up your raspberries and mango chunks on top of the cake. Drizzle over the raspberry coulis. Sprinkle over the chocolate curls and bright and bold sprinkles. Finish your showstopper with an ice-cream wafer and you’re ready to tuck in and enjoy!