Tropical Fruit Sandwich Gateau
1 hr 20 min.
- For the cake
- 6 large eggs
- ¾ cup superfine caster sugar
- 1 cup all-purpose flour
- ¼ cup unsalted butter (melted)
For the cake: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 deep 20cm|8" cake tins and line the bases with non-stick baking paper.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy. Sift in the flour and stir until blended. Drizzle in the melted butter and whisk lightly until just combined.
Pour the mixture into the tins and bake for 20-25 minutes, until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
Place 1 cake upside down and spread with the curd or jam.
Whisk the cream and icing sugar until thick and spoon on top of the jam. Place the remaining cake on top and place on a serving plate.
For the topping: sift the icing sugar into a bowl. Scoop out the pulp from the passion fruit into the bowl and beat well. The mixture should be fairly thick but pourable.
Pour the icing over the cake, allowing it to run down the sides and leave to set.