Fruit and Cream Gateau

2 x 8in round Genoise sponges – link
125g caster sugar
125ml water
25ml alcohol of choice or a few drops of flavouring
jam
250ml dairy-free whipping cream – you may need more if coating the sides of the gateau
fruit
toasted chopped nuts / desiccated coconut / shavings of chocolate

Make two genoise sponges (see recipe) and leave to cool.

Place the caster sugar and water into a saucepan, bring to the boil and simmer for three minutes. Add the alcohol or flavouring, leave to cool.

Carefully cut the two sponges in half to create four layers.

Place one sponge onto your serving plate. Lay the other three sponges on the work surface in order.

Prepare the fruit.

Whip the cream.

Brush the sponges with the flavoured syrup.

Spread jam over three of the layers.

Spread a layer of whipped dairy-free cream over the jam of the first sponge. Scatter chopped fruit on top.

Add the next sponge and add another layer of jam, cream and chopped fruit.

Repeat with the third layer placing the last sponge on top. Ensure the gateau is level and has straight sides.

Either cover the sides of the gateau with cream or leave plain. Have your chosen coating ready on a plate.
If covering the sides with cream, Spread the cream all over with a small palette knife in an even layer.

Hold the gateau over the plate of toasted chopped nuts or whatever you are using to cover the sides. Lift handfuls of nuts and press over the sides of the gateau.

Decorate the top with dairy-free cream and fruit.