Strawberry and Cream Cake

A tiered dessert featuring sponge flan, whipped cream custard, fresh strawberries, and an elegant spun sugar topping.

Vegetarian Dessert Showstopper Cake Strawberries

Estimated Nutrition

Calories

903.4

kcal / serving

5420.5 kcal total

Carbs

68.8g

per serving

412.8 g total

Fat

65.9g

per serving

395.4 g total

Protein

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the cream mixture

Caster Sugar

For the caramel

Icing Sugar

For dusting

Dairy

750

Double Cream

200

Custard

Ready-made

Fruits

punnets

Strawberries

Hulled and halved; ten small ones kept whole

handful

Mixed Berries

Redcurrants, blueberries and blackberries

GrainsCereals

piece

Sponge Flan Case

Ready-made, large

Liquids

Orange Liqueur

1 shot

NutsSeeds

bunch

Mint

Fresh sprigs for garnish

OilsFats

Oil

For greasing

Method

Cut a 20-25cm disc from the flan case and slice it horizontally into two thin layers.

Whip the cream with 25g sugar and liqueur to soft peaks, fold in custard, and chill.

Place one flan disc in a ring and line with strawberry halves facing outward.

Fill with cream mixture, top with the second flan disc, and dust with icing sugar.

Remove the ring carefully by warming the edges with a cloth or blowtorch.

Caramelize 75g sugar in a pan and let it cool slightly.

Score a diamond pattern onto the cake top using a red-hot metal skewer.

Flick caramel over an oiled metal steel to create sugar strands and form a ball.

Decorate with whole strawberries, mixed berries, mint, and the spun sugar.