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Strawberry and cream cake


  • 1 large ready made sponge flan base

  • 750 ml Double cream

  • 100 g caster sugar

  • 1 Shot Orange liqueur

  • 200 ml ready made Custard

  • 3 punnets strawberries hulled and halved lengthways; leave about ten small ones whole, to garnish

  • 50 g icing sugar

  • Oil for greasing

  • large handful mixed berries such as redcurrants, blueberries and blackberries, to serve

  • few sprigs fresh Mint to serve


  • 1.

    Using a 20-25cm/8-10in stainless steel cake ring, cut out the centre of the flan case. With a sharp bread knife, carefully cut the disc in half through the middle to make two thin discs. Place the ring onto a large serving plate and place one of the flan discs inside to line the base.

  • 2.

    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.

  • 3.

    Line the ring with the largest strawberry halves, cut-side facing outwards against the ring. Place the remaining strawberry halves in the centre of the ring, then top with the cream mixture and smooth the top with a palette knife. Place the remaining flan disc on top of the cream and dust heavily with the icing sugar.

  • 4.

    Carefully remove the cake ring by warming the edges with a hot cloth or a mini-blowtorch and lifting it off.

  • 5.

    Place the remaining 75g/2┬Żoz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.

  • 6.

    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.

  • 7.

    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.

  • 8.

    To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.

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Posted by MeredythReport
Why doesn't James provide pictures with his recipes? MasterChef does. Better Homes & Gardens does. The Living Room Does. Nigella Lawson does & every other recipe I've ever had, has a picture.
Posted by fifibelleReport
This is the most sensational cake both in taste and presentation and also it's very easy even though I prefer to make my own sponges but the most essential piece of equipment is the cake ring as without it this cake cannot be made. I was lucky enough to find an expandable cake ring and since purchasing it, I have used it so often for oher recipes.