Ingredients

· 400 ml double cream

· 2 tablespoons icing sugar mixture

· 250 g crème fraiche

· 2 teaspoons orange blossom water

· 2 x 450 g packets madeira cake

· 2 mangoes

· 250 g strawberries

· 80 ml orange extract

· Sliced pistachio nuts, to serve

Method

Grease a cake pan and line with baking paper, allowing paper to overhang. Place cream and sugar in a bowl. Whisk until soft peaks form. Add creme fraiche and orange blossom water. Whisk until thickened slightly. Trim the dark crusts from the cakes. Thinly slice one mango and half the strawberries. Cut the cakes horizontally into one cm-thick slices. Line the base of the prepared pan with half the cake slices, trimming to fit. Brush with half orange extract. Spread one-third of the cream mixture over the cake. Top with the sliced mango and strawberries. Spread with remaining cream mixture. Cover with the remaining cake slices. Brush with the remaining extract. Spread with cream mixture. Cover the pan with plastic wrap and place in the fridge overnight. Slice the remaining mango and strawberries. Remove the cake from the pan using the overhanging paper and place on a plate. Top with mango and strawberries. Decorate with pistachios and serve.