Ingredients
Cake Ingredients
- 300 g Stork/Unsalted Butter
- 300 g Caster Sugar
- 300 g Self Raising Flour
- 6 Medium Eggs
- 300 g Strawberries (Quartered/Halved)
Decoration
- 450 ml Double Cream
- 75 g Icing Sugar
- 2-4 tbsp Strawberry Jam
- 6 Meringue Nests
- Fresh Strawberries
- Freeze Dried Strawberries
Instructions
- Preheat your oven to 180/160C Fan, and line three 20 cm/8" Cake Tins with parchment paper.
- Add the Butter, Sugar, Self Raising Flour, and Eggs into a bowl, and beat together till smooth.
- I use my Kitchenaid with the Paddle Attachment, and it takes about 30 seconds or so. Once smooth, split between your three tins evenly.
- Add your strawberries to the tops of the cakes. If they're smaller strawberries I halve them, if they're larger I quarter them. Simply plop them on top.
- Once ready, put the cakes into the oven and bake for 25-30 minutes. The Strawberries create more moisture, and make it take a little longer to bake, so keep an eye on it after 20 minutes.
- Once baked, leave to cool in the tin for about 30 minutes, then remove carefully and finish cooling on a wire rack.
- Once cool, whip up your double cream with the icing sugar.
- Spread a tablespoon or two of jam onto your first sponge, and crush over some meringue.
- Spoon on 1/3 of the whipped cream, and spread. Add the second sponge and repeat.
- On the third sponge, slather on the cream or pipe it, and add a fresh strawberry for each future slice. Sprinkle over some crushed meringue, and a sprinkle of Freeze Dried Strawberries.
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