1 sponge cake (Genoise sponge recipe on this website)
150 grams butter, at room temperature
½ cup caster sugar
¼ cup traditional-style cream cheese
½ cup ground almonds
1 cup cream, whipped
few drops of almond essence
selection of fresh fruits (e.g. 1 pawpaw, 1 small bunch of grapes)
1. Cut the sponge cake into 1cm thick slices and use these to line the base and sides or a 16-20cm long loaf tin. Make sure there is enough to cover the top with.
2. Cream together the butter, caster sugar and cream cheese until the sugar has dissolved and the mixture is light and creamy. Add the ground almonds and whipped cream. The mixture may look as if it has separated, but it is okay.
3. Halve, deseed and peel and pawpaw and cut into thin slices. Halve the grapes.
4. Spread 1/3rd of the cream mixture into the sponge-lined loaf tin and top with half the fruit, making the layer of fruit nice and even. Repeat the layers finishing with a layer of cream filling. Cover with slices of sponge cake. Wrap the tin well with glad wrap and then place a weight on top. (I turn the tin upside down in the fridge and place cans on top). Chill for 4 hours. Cut into thick slices to serve.
From a basic sponge, even shop bought, you can easily prepare this stunning terrine, using what soft summer fruit you have to hand. This dessert would be ideal to enjoy with a group of friend’s as it makes a reasonable sized terrine.