White sponge soaked in orange syrup, filled with fresh seasonal fruits and topped with Chantilly cream-this dessert is sure to wow our guests! Garnished with delicious chocolate curls and fresh fruit, it looks absolutely stunning and delectable!
Ingredients
1 white sponge (50 mm.(6") diameter)
For the cream
2 cups (250 grams) fresh cream
1/4 cup powdered sugar
1 tsp vanilla essence
To be mixed into a soaking syrup
2 tbsp sugar
2 tbsp orange squash
1/4 cup water
For the filling
1 cup sliced mixed fruits
For the garnish a few fruit slices
dark Chocolate Curls
Method
For the cream
Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till soft peaks form.
Keep refrigerated till required.
How to proceed
Slice the cake horizontally into 2 equal layers and divide the cream into 2 equal portions.
Sprinkle the bottom layer of the sponge cake with ½ the soaking syrup.
Spread one portion of the cream on the soaked layer of sponge.
Top with half the fruits and place another layer of sponge on it.Sprinkle some more soaking syrup and then spread another portion of the cream over this layer.
Garnish with the fruits and chocolate curls and refrigerate. Serve chilled.
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