120g mixed candied fruit
80g dried fruit (pistachios, almonds, hazelnuts)
20cl full cream
3 tablespoons Honey
3 tablespoons Redcurrant jelly
3 tablespoons Red fruit juice (Tropicana)
Line a log pan or cake tin with cling film.
Leave 2 large edges of the film on each side.
Cut the sponge cake into 1.5 cm thick slices.
Heat the fruit juice in a small pan. Add the redcurrant jelly so that it melts.
Brush the slices of sponge cake with the slightly cooled mixture.
Cut the candied fruit into small cubes.
Coarsely chop the dried fruit.
Heat the honey in a small pan.
Whip the egg whites until stiff.
Add the boiling honey, without stopping to beat.
Whip the cream until stiff and fold it gently into the previous preparation, then add the candied fruit and dried fruit.
Pour half of this preparation into the mould.
Place a layer of soaked sponge cake, cover with the rest of the preparation and finish with a layer of sponge cake.
Fold over the 2 layers of cling film and press down lightly.
Place in the freezer for 12 hours.
Turn out the log and cover it with a red fruit coulis.
Decorate with small meringues bought from the baker.