Mango tart with caramel sauce
Recipe Raphaella Frame-tolmie
150g butter, softened 3 large eggs 100ml milk 50ml cocoa powder mixed
with 35ml hot water 200ml caster sugar 2 cups cake flour 15ml baking powder a pinch of salt 300g fresh strawberries 2t caster sugar 600ml cream 200g dark chocolate, broken
Preheat the oven to 180°C. Lightly grease and line two sandwich cake tins. Beat the butter with the eggs and milk. When combined, add the cocoa mixture and beat until well blended. Sift the dry ingredients into the butter mixture and beat with an electric mixer for about a minute, until smooth and well combined. Divide the mixture between the tins and bake for 25 to 30 minutes or until a tester comes out clean. Place on a wire rack to cool.
Hull and halve the strawberries, sprinkle the caster sugar over them and carefully toss through. Whip 500ml cream until stiff.
To make a ganache, scald 100ml cream in a saucepan. Immediately remove from the heat and add the dark chocolate. Whisk together until the mixture is smooth and glossy, and allow to cool until spreadable.
Halve the sponge cakes horizontally so that there are four layers. Place the bottom layer of sponge on a serving plate or cake stand, and spread a third of the cream over the top. Cover with a layer of strawberries and place another layer of sponge on top. Repeat the process until all the strawberries and cream are used and ice the top layer of sponge with the chocolate ganache.