FRESH FRUIT GENOESE SPONGE

Preparation Method :

• Preheat the oven to 180°C/350°F/ Gas 4. Grease a round spring form cake tin, line the base with greaseproof paper and grease the paper with a little oil or butter.
• Sift the flour and salt together three times, then set aside.
• Place the eggs and sugar in a mixing bowl and beat with an electric mixer for about 10 minutes or until the mixture is thick and pale.
• Sift the pre-sifted flour and salt into the mixing bowl with the egg and sugar mixture, then fold together very gently. Carefully transfer the cake mixture to the prepared tin.
• Bake in the centre of the oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Leave the cake in the tin for about 5 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
• Carefully cut the cake in half horizontally to create two layers. Place the bottom layer on a serving plate, then sprinkle the orange-flavoured liqueur over the cut side of each cake.
• Place the double cream and vanilla sugar in a large mixing bowl and beat together with an electric mixer until the mixture stands up in peaks.
• Spread two-thirds of the cream mixture over the bottom layer of the cake and top with half of the soft fruit.
• Carefully place the second half of the cake on top of the layer of cream and fruit and spread the remaining cream over the top.
• Arrange the remaining fresh fruit on top of the cake and sprinkle with the chopped pistachio nuts. Lightly glaze the top layer of fruit with the warmed apricot jam and serve.