Vanilla Caramel Feijoa Sponge with Autumn Fruits
Ingredients
- 400gm sponge cake
- 70gm caster Sugar
- 20ml water
- 1 vanilla pod, split and seeded
- 2 feijoa, sliced
- 2 tamarillo, sliced
- 2 Taylor Gold pears, cut into 8
- 100gm buffalo yoghurt
- 100gm quince jelly
- chocolate for grating
Method
In a thick based pot heat sugar, water and vanilla seeds to a light caramel colour.
Arrange the slice feijoa over the sliced sponges cake and smoother with vanilla caramel.
On a cake stand arrange the autumn fruits, dollop the buffalo yoghurt and quince jelly.
Offer spoons to your guests and dig in.
Serves four.