Strawberry Cream Cake Recipe

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Strawberry Cream Cake
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Ingredients
11
Count
Nutrition
307
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
  3. Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
  4. Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
  5. You can serve it at this point if you want, just top with berries.
  6. Place the remaining 75g/21/2oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
  7. 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.
  8. 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.
  9. To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.
  10. Note: It's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 306.66 Kcal (1284 kJ)
Calories from fat 73.42 Kcal
% Daily Value*
Total Fat 8.16g 13%
Cholesterol 29.91mg 10%
Sodium 55.83mg 2%
Potassium 326.52mg 7%
Total Carbs 50.85g 17%
Sugars 22.11g 88%
Dietary Fiber 3.54g 14%
Protein 8.71g 17%
Vitamin C 66.9mg 111%
Vitamin A 0.4mg 13%
Iron 1.4mg 8%
Calcium 123.3mg 12%
Amount Per 100 g
Calories 122.57 Kcal (513 kJ)
Calories from fat 29.34 Kcal
% Daily Value*
Total Fat 3.26g 13%
Cholesterol 11.96mg 10%
Sodium 22.32mg 2%
Potassium 130.51mg 7%
Total Carbs 20.33g 17%
Sugars 8.84g 88%
Dietary Fiber 1.42g 14%
Protein 3.48g 17%
Vitamin C 26.7mg 111%
Vitamin A 0.2mg 13%
Iron 0.5mg 8%
Calcium 49.3mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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