For the Sponge Cake          

1. Preheat the oven to 160°C. Grease and prepare the baking tin.
2. Sift the flour and baking powder into a bowl; add the butter, sugar, and eggs. Beat till the mixture is pale and slightly glossy.
3. Spoon the cake mixture into the prepared tin, and smooth the surface.
4. Bake for 10-12 minutes till firm and done. Allow to cool completely.

For the Set custard

1. Soak the gelatin in cold water and set aside.
2. Prepare the Nestle Docello Creme Brulee Dessert Powder as per the instructions on the
3. Remove from the heat; squeeze the excess water from the soaked gelatin and add in to the heated mixture and dissolve completely. Allow to cool.

Assembly and Finishing

1. Line the cake at the base of mould being used for assembly.
2. Line the sides of the mould with the sliced strawberries.
3. Layer the cake base with mixed fruits.
4. Add in the custard. Freeze to set.
5. Place chilled cream and sugar in a mixing bowl, whisk until stiff peak stage.
6. De mold the dessert and garnish with whipped cream and fresh fruits.
7. Coat the sides of the cake with flaked almonds to finish the sides. The flakes can be toasted in a preheated oven at 160°C until golden brown, if desired.