Serves 8
More Strawberries ‘n’ Cream
- Sponge:
- 150g Guernsey Free Range Eggs
- 150g Caster Sugar
- 150g Plain Flour (sieved)
- 30g Unsalted Guernsey Butter
- Strawberry Sauce:
- 300g Fresh Strawberries
- 50g Icing Sugar
- Juice of half a lemon
- Wash and hull the strawberries, place in a liquidiser and blitz to a fine sauce, pass through a sieve and set aside.
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- Mousse Filling:
- 50g White Chocolate
- 200ml Guernsey Whippping Cream
- 20g Caster Sugar
- 20ml Water
- 250g Ripe Strawberries
- Topping:
- 75g Marzipan
- 25g Pisatchio Paste (or) Ground Pistachios
- Work the marzipan together with either pistachion paste or ground pistachios until a smooth paste is formed, lightly dust with icing sugar if required.
Method:
Prepare a sponge by whisking the eggs and gradually adding the caster sugar until stiff peaks are fromrd. Carefully fold into this the sieved plain flour, fold in the melted unsalted Guernsey butter and bake in a 27cm diameter cake ring at 185 C.
Once baked and cooled, divide the sponge into four slices and set aside two for another dish. Layer one slice into the base of a 27cm ring. Drizzle the sponge layer with a little of the strawberry sauce.
Halve the strawberries and line the inside of the cake ring, flat side against the outside presentation side of the ring.
Whip the Guernsey cream to soft peak stage and set aside in the refrigerator.
Prepare the filling by boiling the water together with the caster sugar for one minute; pour this syrup onto the chopped white chocolate in a large bowl. Whisk into this approx. one third of the whipped cream. Carefully fold in the remaining two thirds and pour the mixture into the centre of the cake ring reserving a little for the top.
Place a second layer of sponge upon this and drizzle with a little strawberry sauce. Allow this to soak in before spreading a thin layer of the white chocolate cream overthe top.
Using a rolling pin, roll out the pistachio marzipan into a circular shape lightly dusting the work surface with icing sugar to prevent it sticking.
Roll this paste over the top of the cake ring and trim accordingly.
Set aside in the refrigerator and slip off the cake ring when ready to serve.
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