1 fresh-baked sponge cake (23cm diam) 1/4 cup orange juice 2 tbsp Grand Marnier 300 ml thickened cream slices of mango and kiwi fruit
Mix the orange juice and Grand Marnier.
Cut the cake into four layers. Place the bottom layer on a serving plate. Brush well with combined orange juice and Grand Marnier.
Spread the base layer with 1/3 of the filling. then place the next layer of cake onto the stack, brush with liquid, and top with 1/3 of the filling. Repeat for the third layer, and top the cake with the fourth layer.
Cover the cake, and refridgerate for one hour, or until set.
Spread the top and sides with whipped cream, and decorate with mango slices and kiwi fruit.
3 ripe mangoes (chopped) 2 tbsp sugar 3 tbsp Grand Marnier 3 tspn gelatine 3 tbsp orange juice 300 ml thickened cream
Blend or process mangoes and sugar until smooth. Push the mixture through a sieve.
Retain one cup of the purée, and add the Grand Marnier into it.
Whip the cream. Sprinkle the gelatine into the orange juice, and disolve it over hot water. Add the gelatine to the mango purée, and fold it into the whipped cream. Refridgerate until the mixture is almost set, stirring every few minutes, so that it sets evenly.
Stir the mixture until smooth just before spreading it onto the cake.