Number of Servings: 41/2kg Sponge Cake
150gms of Mixed Fruit Cocktail
1 packet strawberry jelly and jam
4tsp Custard Powder
4 tbsp sugar
150ml Milk
150ml Whipped Cream
1 tsp vanilla essence
6-8 candied cherries for decorating
2 tbsp. icing sugar & chopped nuts

1. Cut sponge cake horizontally into two sandwiches. Drench the bottom part with half the sugar syrup from tins and keep it in refrigerator for about 30 minutes.
2. Prepare strawberry jelly and leave to set in fridge.
3. Prepare custard and set aside.
4. Take out the cake from the refrigerator and lay it on the glass plate in which it will be served. Spread jam evenly over it.
5. Pour half the custard over it and place half the chopped nuts, cherries, pineapple slices and small jelly pieces
6. Cover with top half of cake, drench with sugar syrup, pour remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jelly all over again.
7. Whip together the powdered sugar, whipped cream and the essence.
8. Decorate with candied cherries.
9. Chill for about 4-5 hours.