The cream runs in a fruit cake because of the liquid in the fruit. Put tinned peaches in undrained and that liquid passes into the cream and the cake collapses. Ten minutes in a sieve is enough.
Ingredients
For the sponge
For the cream
For the fruit
For the top
Method
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Make the sponge
Beat the eggs and sugar for 10 minutes and fold in the sifted flour, baking powder and vanilla.
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Bake
Bake in a springform tin at 170 degrees for 35 minutes, cool completely and cut into three layers.
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Drain the fruit
Leave the peaches in a sieve for 10 minutes; this step stops the cream running.
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Whip the cream
Whip the cold cream with the icing sugar and vanilla to stiff peaks.
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Build the layers
Soak the first layer with peach juice, spread cream and scatter peach and banana over it.
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Repeat
Do the same on the second layer and close with the third.
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Cover
Spread the remaining cream over the top and sides.
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Chill
Chill for 2 hours and decorate with strawberries and coconut.
Tips
- Always drain the fruit; undrained juice makes the cream run.
- Add the banana on the day you serve it, as banana left overnight darkens.
- Chilling the bowl as well as the cream gives a stiffer result.
Nutrition
Values are per serving and approximate.