1 lg Bought in sponge flan case
750 ml Double cream
2 Punnets of fresh strawberries
1/2 Punnet mixed berries
200 g Caster sugar
50 g Icing sugar
Fresh mint
Drambuie
Take one 8-10 inch stainless steel ring and cut out the centre of the flan.
With a sharp knife carefully cut the disc in half through the middle so you
end up with two thin discs.
Whip the double cream with 1oz of sugar and a shot of drambuie to a thick
peek consistency and keep in the fridge. Take the strawberries leaving some
whole for garnish (about 10 of the small ones and cut the green off and cut
in half long ways).
Line the ring with the largest strawberry halves cut side against the ring.
You won't need all of the strawberries but will need these for filling.
Place the whipped cream in the ring and gently press to the edges and add
the rest of the strawberries and flatten the top. Add the other disc of
sponge on the top and dust with the icing sugar all over the top.
Lift the cake on to a plate and remove from the heat to cool slightly.
While this is cooling, take a hot metal skewer that is red hot and score
the top in lines to create a diamond style pattern. Dress the top with the
leftover strawberries and berries and garnish with sprigs of fresh mint.
To finish, dip a small spoon into the sugar and twist around to create some curls. Drag some more sugar over the top to create spun sugar. Place this on the top of the berries and serve.
