Domo sponge cake

  • 3Eggs
  • 240ml of water = 1 cup
  • 120ml vegetable oil =1/2 cup


Almond Cream Filling:
  • 11/4 Cups sliced almonds, lightly toasted and cooled
  • 4 Tablespoon granulated sugar
  • 2 Cups Crème Fraiche
  • 2/3 Cup Domo Chantilly Cream
  • 1 Tablespoon Domo Sugar Vanillin


Fondant Icing:

  • 20g powdered gelatin + 50 ml cold water
  • 100g fructose + 20 ml water
  • 1 tablespoon glycerin
  • 900g powdered sugar
  • Icing sugar: add equal quantities of sugar and Domo corn flour to a blender and blend for 15 to 20 seconds.
Pre-heat oven to 180C. Generously grease all types of pans, lightly flour or spray nonstick cooking spray. Beat Cake mix, water, oil and eggs in a large bowl at low speed for 1 minute, beat 5 minutes at high speed. Batter into pan
Bake in oven as directed bellow, cake is done when toothpick inserted in center comes out clean
Cool Cake for 10 minutes in pan before removing it

Blend in a deep narrow bowl 120 ml of cold milk and one sachet of Domo Chantilly Cream. Beat at high speed with mixer for about 4 minutes or until topping is light and fluffyStore in fridge for using

In a large bowl, combine the crème fraiche, Domo sugar vanillin and the remaining 2 tsp granulated sugar. Whip on medium-high speed until soft peaks form and the cream hold its shape. Using an electric mixer beat the Domo Chantilly Cream and almonds unitll well blended.

Place 1 cake layer on a plate. Spread ½ cup of the mixture over the top, then drizzle on ¼ cup of the melted preserves. Repeat the layering process with the remaining 2 cake layer same amounts of mixture and preserves, ending with a cake layer

Dissolve gelatin in cold water. Let stand for a few minutes.
Combine fructose with water and heat until it boils, stirring. Let it boil for 30 sec. and remove from heat. Add gelatin and glycerin. Combine.
Add the mixture to half of the powdered sugar, stir with spoon to combine. Gradually add the rest of the powdered sugar. Turn onto working surface and knead until it comes together.
Leave on working surface for 30 minutes so that it cools.
Keep covered in plastic wrap on room temperature

Shape the icing to a ball shape so that you can roll it out into a circle easier.
Dust the work surface with icing sugar and roll out the ball of icing to a circle which is just a bit larger then the Christmas Cake.
Lift up the rolled out icing with both hands and place it on the cake.
Firm down the top and then the sides to give a smooth surface.
Trim off any excess icing round the base of the cake and firm the icing around the cake.
The decoration of the cake is only limited by your imagination so its quite feasible to decorate the cake with different colored icing patterns.