Strawberry Cream Cake

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 large sponge cake
• 1 1/4 pints double cream, 750ml (heavy cream)
• 1 ounce caster sugar, 25g (fine granulated)
• 1 tablespoon orange liqueur
• 7 fluid ounces ready-made prepared custard, 200ml
• 2 lbs strawberries, hulled and halved length-ways leave about ten small ones whole, to garnish (see note, step 10)
• 2 1/2 ounces caster sugar, 75g, for the spun sugar (optional)
• 2 ounces icing sugar, 50g (powdered sugar)
• oil, for greasing
• 4 -6 ounces mixed berries, such as red currants, blueberries and blackberries, for the top of cake
• 3 sprigs fresh mint

Recipe

• 1 in a large clean bowl, whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. fold in the custard, then place into the fridge to chill.
• 2 using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
• 3 line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. then top with the cream mixture and smooth the top with a knife. place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
• 4 carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
• 5 you can serve it at this point if you want, just top with berries.
• 6 place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
• 7 while the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
• 8 lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. gather them up to make a loose ball.
• 9 to serve, top the cake with the reserved small strawberries and the mixed berries. garnish with mint sprigs and top with the spun sugar.
• 10 note: it's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.