Ingredients
-
- 1 large ready-made sponge flan case
- 750ml/1¼ pints
double cream - 100g/3½oz
caster sugar - 1 shot of orange liqueur
- 200ml/7fl oz ready-made
custard - 2-3 punnets strawberries, hulled and halved lengthways; leave about ten small ones whole, to garnish
- 50g/2oz
icing sugar oil, for greasing
- To serve
-
- large handful
mixed berries, such as redcurrants, blueberries and blackberries - few sprigs fresh
mint
- large handful
Preparation method
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Using a 20-25cm/8-10in stainless steel cake ring, cut out the centre of the flan case. With a sharp bread knife, carefully cut the disc in half through the middle to make two thin discs. Place the ring onto a large serving plate and place one of the flan discs inside to line the base.
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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.
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Line the ring with the largest strawberry halves, cut-side facing outwards against the ring. Place the remaining strawberry halves in the centre of the ring, then top with the cream mixture and smooth the top with a palette knife. Place the remaining flan disc on top of the cream and dust heavily with the icing sugar.
-
Carefully remove the cake ring by warming the edges with a hot cloth or a mini-blowtorch and lifting it off.
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Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
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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.
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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.
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To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.