Method:

• Preheat oven to 180C, 160C fan, Gas 4

• Whisk egg whites in a clean bowl until soft peaks form.

• In another bowl, Sieve in the flour and baking powder.
  Add in the egg yolks, Connacht Gold butter and Connacht Gold Milk.
  Combine everything until you have a smooth batter.

• Fold the whisked egg whites into the mixture gently.

• Divide the mixture between the two tins evenly and bake in the centre of the oven for 25 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack.

• Whip the Connacht Gold cream with the icing powder until soft peaks form, and refrigerate until it’s time to decorate.

• Once completely cooled, divide the cream and spread half on top of one cake.

• Decorate with some mixed fruit before placing the top cake on top and sandwiching them together.

• Finish by spreading the remaining cream on top and have fun decorating with the remaining fruit, pile it high in the centre of the cake.

• Finish by drizzling the melted chocolate on top of the cake and decorate with mint leaves and a dusting of icing sugar.