| sponge |
Cut cake into 3 even pieces. Place first layer in cake tin. Layer: cake, rum, filling, strawberries; finish with rum. Cover with food wrap, refrigerate several hours or overnight |
| 6 eggs |
|
beat until thick and creamy |
Pour into greased deep 28cm round cake tin. Bake in moderate oven 35-40 minutes or until cake shrinks from sides of tin. Turn out and cool on wire rack. |
| 1 1/4 cups castor sugar |
|
gradually add, beat until dissolved |
| 1 cup flour |
sift |
|
gently fold in |
| 1/2 cup cornflour |
| 1 1/2 teaspoons baking powder |
| filling |
| 1/2 cup cornflour |
|
combine |
Place in bowl, vover with food wrap, allow to become cold. Beat well. |
| 1/2 cup custard powder |
| 1/2 cup sugar |
| 600ml milk |
|
gradually add, stir until lump-free |
| 2 teaspoons vanilla |
|
add, stir until combined. Stir over low heat until boils and thickens |
| 300ml heavy cream |
| 30g butter |
|
add, simmer uncovered 3 minutes stirring constantly |
| 2 egg yolks |
beat |
|
remove from heat, add, mix well |
| 1 1/2 punnets strawberries |
wash, hull, slice |
| 2/3 cup milk |
combine |
| 4 tablespoons rum |
| decoration |
|
Turn cake onto serving plate. Spread with 2/3 cream, pipe remaining cream decoratively. Place strawberries on cake. |
| 2 tablespoons strawberry jam |
stir over gently heat, strain |
brush strawberries with |
| 1 tablespoon rum |
| 8 strawberries |
wash, hull |
| 600ml heavy cream |
beat until soft peaks form |
| 2 teaspoons sugar |