Method

• 1.
  Lightly grease a 21cm-wide (top) x 11cm-high, 2.5L-capacity bowl and line with plastic wrap, letting excess overhang sides. Thinly slice enough figs to cover entire inside of bowl, then cover entire inside of bowl with sliced figs. Chop remaining figs and set aside for the jam.
• 2.
  For the jam, place reserved figs, strawberries, raspberries, sugar and lemon juice in a large saucepan and cook over medium-high heat. Stir until sugar dissolves and mixture starts to simmer. Reduce heat to medium and cook, stirring occasionally, for 30 minutes, until fruit breaks down and mixture thickens. Squeeze excess water from gelatine leaves and stir into jam until dissolved. Set jam aside for 20 minutes to cool slightly, then chill in the fridge until completely cooled.
• 3.
  Meanwhile, make the custard cream filling. Bring milk and vanilla to the boil in a large saucepan over medium-high heat, then remove from heat. Whisk yolks, sugar, cornflour and a pinch of fine salt in a large heatproof bowl until pale and creamy. Gradually whisk in milk mixture until combined. Return mixture to pan and whisk constantly over medium heat until mixture boils and thickens. Remove from heat. Squeeze excess water from gelatine leaves and whisk into custard until dissolved. Pass through a fine sieve into a bowl, cover and set aside to cool to room temperature. Whisk cream to medium-firm peaks. Whisk custard until smooth, then whisk whipped cream into custard until fully combined. Set aside.
• 4.
  For the sponge, preheat oven to 190°C/170°C fan-forced. Grease a 42cm x 30cm baking tray and line base with baking paper.
• 5.
  In a stand mixer fitted with the whisk attachment, whisk the eggs, vanilla and sugar until light and tripled in volume. Gently fold through the flour, followed by the butter. Pour into prepared pan and level surface with a spatula. Bake for 15 minutes, or until a skewer inserted in centre comes out clean. Place pan on a wire rack and allow to cool completely.
• 6.
  Meanwhile, make a quick syrup. Combine the 1/4 cup (55g) caster sugar with 55ml water in a small saucepan and bring to the boil, stirring until sugar dissolves. Remove from heat and stir in the rum. Set aside to cool completely.
• 7.
  To assemble, cut out a 21cm circle from the sponge. Set circle aside (this will be the final layer of your creation). Spoon 1 cup of jam into the bowl and spread all over figs. Cover entire inside of bowl with a layer of sponge, cutting strips to fit. Brush sponge with a little syrup. Add 1 cup cream filling into the base and level surface with a spatula. Cover with remaining sponge (you should have just enough small pieces of sponge left to arrange like a jigsaw puzzle). Brush with a little syrup. Add 1 cup jam and spread over sponge, making sure to also go up the sides. Spoon in the remaining cream filling, then cover with the reserved large circle of sponge. Brush with a little syrup. Cover with plastic wrap and chill overnight.
• 8.
  Unmould cake onto a serving plate, discard plastic wrap and serve cut into slices.