I don't like this cake, only because it is very rich. There is custard in the middle, with strawberries through the whole cake. It says to soak the sponge fingers in strawberry liquor, but I couldn't find any, so instead i bought a can of strawberries in syrup and used the juice from that.
- 1 cup water
- 1/2 cup caster sugar
- 1/3 cup strawberry liquor
- 250g sponge fingers, halved crossways
- 250g punnet strawberries
FILLING:
- 4 egg yolks
- 1/2 cup caster sugar
- 300ml thickened cream
- 3 teaspoons gelatine
- 100g white chocolate melts, melted
1. Grease and line a 22cm spring-form cake tin. Line it with cling wrap, extending it 5cm above the edge.
2. Combine the water and sugar in a small pan and stir over low heat without boiling until the sugar is dissolved. Bring to the boil and boil for 2 minutes. Stir in the liquor (or syrup in my case), and cool slightly.
3. Dip 21 sponge fingers into the syrup and arrange them flat side down along the edge and base of the tin.
4. Slice half the strawberries and lay then across the base.
5. FILLING:
Whisk the egg yolks and sugar together until they are creamy. Pour 1/2 cup cream and the milk into a pan and bring it to the boil. Remove from heat.
6. Gradually whisk the hot milk into the mixture and return it to the heat, without boiling, for 10 minutes, or until it coats the back of the spoon. Remove it from the heat
7. Sprinkle the gelatine over the water in a cup. Stand the cup in simmering water and stir until dissolved. Stir the gelatine into the custard with the warm melted chocolate. Cover the surface with cling wrap and cool it to room temperature.
8. Whip the remaining cream until soft peaks form. Fold it into the custard mixture.
9. Pour 1/3 of the custard mixture over the strawberries on the base. Add more strawberries on top of that, then pour the rest of the custard on top of them.
10. Leave the cake to set in the fridge over night or until the custard has set.
- 1/2 cup caster sugar
- 1/3 cup strawberry liquor
- 250g sponge fingers, halved crossways
- 250g punnet strawberries
FILLING:
- 4 egg yolks
- 1/2 cup caster sugar
- 300ml thickened cream
- 3 teaspoons gelatine
- 100g white chocolate melts, melted
1. Grease and line a 22cm spring-form cake tin. Line it with cling wrap, extending it 5cm above the edge.
2. Combine the water and sugar in a small pan and stir over low heat without boiling until the sugar is dissolved. Bring to the boil and boil for 2 minutes. Stir in the liquor (or syrup in my case), and cool slightly.
3. Dip 21 sponge fingers into the syrup and arrange them flat side down along the edge and base of the tin.
4. Slice half the strawberries and lay then across the base.
5. FILLING:
Whisk the egg yolks and sugar together until they are creamy. Pour 1/2 cup cream and the milk into a pan and bring it to the boil. Remove from heat.
6. Gradually whisk the hot milk into the mixture and return it to the heat, without boiling, for 10 minutes, or until it coats the back of the spoon. Remove it from the heat
7. Sprinkle the gelatine over the water in a cup. Stand the cup in simmering water and stir until dissolved. Stir the gelatine into the custard with the warm melted chocolate. Cover the surface with cling wrap and cool it to room temperature.
8. Whip the remaining cream until soft peaks form. Fold it into the custard mixture.
9. Pour 1/3 of the custard mixture over the strawberries on the base. Add more strawberries on top of that, then pour the rest of the custard on top of them.
10. Leave the cake to set in the fridge over night or until the custard has set.
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