- 2 x 250g/9oz sponge flan cases
- 600ml/1 pint double cream
- 25g/1oz caster sugar
- 2 tbsp brandy
- 1 packet ladyfinger biscuits
- 1 jar fruit compote
- 1 large punnet raspberries
- 55g/2oz icing sugar
- mixed fresh fruits, to serve
- Line a 18cm/7in baking tin or springform tin with a little oil and cling film.
- Cut out the centre of both flans using a 20-25cm/8-10in springform tin base as a guide.
- Line the bottom of the tin with one of the circles, and reserve the other.
- Whip the double cream with the sugar and brandy until thick, and put in the fridge.
- Cut the ladyfinger biscuits in half. Line the ring with the ladyfinger halves so that they form an attractive exterior.
- Spoon the fruit compote in the bottom of the flan in an even layer.
- Spoon the chilled, whipped cream into the ring and gently press to the edges, ensuring that you keep the biscuits in place.
- Scatter over the raspberries.
- Add the other sponge disc and press it down gently.
- Put a plate over the bottom of the tin and, carefully, turn the tin over.
- Gently remove the springform tin but keep the cling film in place. Put the cake into the fridge and let it set for at least one hour.
- Remove from the fridge and take off the cling film. Dust with icing sugar, garnish with fresh fruits and serve.