My boyfriend Ben is half Peruvian and since I've started my baking blog he's been desperate for me to make something inspired by his culture. When I visited Peru in 2011 with Ben's family, I remember walking to the to the Patisserie with his grandfather to pick up an absolutely massive fresh fruit and cream sponge cake. The filling was so delicate and the sponge was like a cloud!
The cake really made an impact on me and when Ben's birthday came around I thought it would be the perfect thing to make! I had planned to cut the two tiers of vanilla sponge in half, but I'm still getting used to the oven and it was not meant to be! The sponges sunk in the middle which meant I couldn't cut them in half. Such a shame... Next time, I won't be as hasty taking the sponges out.
For the sponge I've used my trusty Good Food recipe that I swear by. The filling is what makes this cake quite special: fresh banana whipped cream and a layer of dulce de leche (it has an appearance and flavour similar to caramel).
Ingredients:
Sponge (2 Tiers)
-200g Caster sugar
-200g Softened butter
-4 Eggs
-200g Self-raising flour
-1Tsp Baking powder
-2Tbsp Milk
-1Tsp Vanilla extract
Banana Whipped Cream Filling
-1 Family pack of full-fat cream cheese
-100g Caster sugar
-1 Tsp Vanilla extract
-450g Double cream
- Banana puree (3 large bananas)
Decoration
- Dulce de leche (or caramel sauce if you prefer)
-Toasted flaked almonds, large handful
- Handful of strawberries
- Handful of blackberries
- 1 Kiwi
- 1 Ripe mango
- 1 Can of tinned apricots
Fruit Glaze
- 2 tbsp Apricot preserve
- 1 tbsp Water
Method:
Sponge:
1) Heat the oven to 190C / 170C Fan / Gas 5. Butter two 20cm loose-based sandwich tins.
2) In a large bowl, beat all of the cake ingredients together until the batter is smooth and soft.
3) Divide the mixture equally between the tins and smooth the surface with a spatula or spoon, then bake for about 20 minutes or until golden brown. Check to see if the sponge is cooked through by inserting a skewer into the centre of the cake - if it comes out clean the sponge is ready.
3) Turn onto a cooling rack and leave to cool completely.
Banana Puree:
4) Cut 3 large bananas into pieces and blend until completely smooth.
5) Strain the blended bananas a third at a time through a sieve to remove all of the bits. Pour into a bowl and place into the fridge to chill.
Internal Fresh Cream Filling:
6) Combine the cream cheese, sugar, vanilla extract and cold banana puree. Beat together on a high speed until fully incorporated and smooth.
7) While the mixture is still whipping, slowly pour in the double cream. Stop and scrape the bottom of the bowl a few times while you continue whipping. The cream should hold a stiff peak.
Decoration & Building the Cake:
8) Toast flaked almonds in a dry non-stick pan on a medium heat. There is no need to add butter or oil, the almonds release their own oil. Place in a bowl and leave to cool.
9) Place the first sponge tier on a plate and heat up the dulce de leche in the microwave for a few seconds. When the consistency looks as though it can spread easily but also holds it shape, spread it on top of the sponge in a thick layer.
10) Fill your piping bag with the fresh banana whipped cream and pipe a large swirl on top of the tier - this technique ensures the second tier sits flat. Place the second tier on top.
11) Cover the exterior of the cake in the fresh banana whipped cream and smooth. Next, take very small handful of toasted almonds that are sitting on your fingers rather than your palm. Gently press them up against the bottom third of the cake. Repeat all around the base of the cake.
12) Decorate the top of the sponge with thinly chopped kiwis and strawberries, apricot halves and blackberry halves. To achieve the mango 'roses', thinly slice the mango into strips and cut these strips so that they are roughly 1cm in width. Carefully roll the strips up into a spiral. The stickiness of the mango will hold it together. Place on top of the cake next to the rest of the fruit.
12) Once you are happy with the fruit placement, mix up the fruit glaze mixture and gently paint it on the fruit with a pastry brush. Place the cake into the fridge to firm up.
Storage: This cake can be stored in the fridge for up to 4 days. To serve, allow it to reach room temperature by leaving it out for no more than 2 hours.
