Serves 8-10
6 eggs
180g caster sugar
180g plain flour, sifted
300ml thickened cream, whipped
250g mascarpone
1 vanilla bean, split, seeds scraped
1/2 cup (75g) pure icing sugar, sifted
125g punnet raspberries
Honey, to serve
Fruit compote
3 peaches, peeled, chopped
3 apricots, peeled, chopped
1 nectarine, peeled, chopped
2 thyme sprigs, plus extra to serve
2 tbs white wine
1 tbs caster sugar
Caramelised stonefruit
2 peaches, cut into wedges, chargrilled
2 nectarines, cut into wedges, chargrilled
8 apricots, halved, chargrilled
Preheat the oven to 170C.
Grease and line the base and sides of three 22cm cake pans.
To make the sponge, beat eggs and caster sugar with electric beaters for 10 minutes or until very thick and pale.
Gently fold in the flour with a metal spoon.
Divide batter evenly among pans and bake for 20 minutes or until golden and a skewer inserted in the centre comes out clean.
Cool cakes in pans for 5 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, place all the fruit compote ingredients in a saucepan over medium heat.
Cook, stirring occasionally, for 15 minutes or until softened.
Cool slightly, then transfer to a blender and whiz until smooth. Set aside.
Combine whipped cream, mascarpone, vanilla seeds and icing sugar.
Place 1 cake on a serving plate and spread with one-third of the mascarpone cream, drizzle with a little fruit compote and scatter over some chargrilled fruit and raspberries.
Repeat twice. Sprinkle the cake with extra thyme leaves and drizzle with honey to serve.
