[wpv-post-body view_template="structure-data"]

Recipe Category: Desserts » Cakes

Strawberries and Cream Celebration Cake

Sweet strawberries and custardy cream in a featherlight sponge make a very pretty celebration cake.

Serves: 12
Preparation Time: 15 minutes
Cooking time: 40 minutes
Ingredients
  • 2 punnets small strawberries, hulled
  • 1/4 cup caster sugar
  • 6 eggs
  • 1 1/4 cups caster sugar
  • 1 cup self raising flour
  • 1/2 cup cornflour
  • 1/2 cup peach schnapps, galliano or cointreau liqueur
  • 1 tablespoon gelatine
  • 300ml thickened cream
  • 900g tub thick custard
  • 2 teaspoons vanilla essence
  • 1 cup pure cream, whipped, for decoration
  • 2 punnets large strawberries, hulled
  • 125g white chocolate, shaved with a peeler
Method

To make Strawberry Compote:

Dice 1 punnet of strawberries and combine in a saucepan with caster sugar. Cook, stirring until dissolved, then bring to the boil and simmer for 5 minutes. Allow to cool.

For the sponge:

Beat eggs and sugar together until thick and creamy (approximately 10 minutes). Sift flour and cornflour onto the surface of the mixture and gently fold in. Pour 1/4 cup liqueur down the side of the bowl and fold in. Pour into a buttered and lined 25cm round cake tin. Bake at 180°C for 30-40 minutes or until golden and cooked when tested. Remove from tin and allow to cool on a wire rack.

To make Custard Cream:

Sprinkle gelatine over 2 tablespoons of water and microwave on medium low for 30 sec-1min until dissolved. Cool. Whip thickened cream until stiff peaks form, add custard and vanilla and whip until combined. and extra sugar together until soft peaks form. Stir a little of the custard cream into the gelatine and then mix it into the remaining custard cream.

To assemble:

Line the cake tine with plastic wrap, ensuring it hangs over the edge of the tin. Cut sponge into two layers. Place bottom layer into the base of the tin and spread with strawberry compote. Spoon the custard cream over the sponge and place the top layer of sponge on top. Refrigerate covered for 2 hours until set. Carefully turn out onto a serving plate. Just before serving, cut the remaining small strawberries into thin slices and use to decorate the sides of the cake, pressing them into the custard cream. Spread the top with whipped cream and shaved white chocolate. Decorate with large strawberries, standing them pointed end up. Garnish with shaved white chocolate.

Tips

To make white chocolate shards to decorate the cake, as seen in the photo, melt white chocolate, spread onto baking paper and leave to set, then break into shards.

Recipe Type: Celebration

Author: Naomi Crisante
Photographer: Naomi Crisante
Date Created: 17/07/2018

Leave a Reply

Your email address will not be published. Required fields are marked *





 

BOOK NOW
close-link