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1
Combine dried fruits, peel, brandy and orange juice in medium bowl. Cover; let stand overnight.
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2
Preheat the oven to 325u00b0F. Grease and flour a deep 9-inch round cake pan.
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3
For the sponge cake, beat eggs and sugar in a medium bowl with electric mixer until thick and creamy, and sugar is dissolved. Fold in triple sifted flour and butter. Pour into prepared pan. Bake for 20 mins. Cool in pan 1 min. Remove from pan; cool completely on wire rack.
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4
Clean cake pan. Grease and line with parchment paper. Spread brioche slices with a quarter of the combined butter and jam. Using a serrated knife, split sponge cake into three layers. Place bottom layer in prepared pan. Brush with another quarter of the jam mixture.
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5
Cut eight 2 1/4-inch rounds from middle cake layer; discard excess. Brush small rounds on both sides with another quarter of the jam mixture; reserve. Chop remaining cake layer. Layer half the brioche, fruit mixture and chopped cake in pan.Top with remaining brioche. Top with remaining jam mixture.
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6
For the custard, stir cream and milk in a small saucepan on medium heat until almost boiling. Whisk eggs, yolks and sugar in a large bowl. Whisking constantly, gradually add hot cream mixture to egg mixture.
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7
Pour hot custard over layered ingredients. Top with reserved cake rounds.
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8
Bake for 30 mins. Cover with foil; bake for further 30 mins. Remove from oven; cool in pan 30 mins. Turn, top-side up, onto serving plate. Serve dusted with sifted powdered sugar.
