See Also: Strawberry shortcake stack with strawberry coulis and cream hearts(recipes)
Strawberry Cream Pie(recipes)
Strawberry and cream cake(recipes)
Strawberry and Cream Mille Feuille(recipes)
Strawberry-Peach Cream Puffs(recipes)
Strawberry, Cream Cheese and Blueberry Star(recipes)
Pears with Sweet Strawberry Dipping Cream(recipes)
Urartu(encyclopedia)
Iced strawberry mousse, poached strawberries and strawberry jam doughnuts(recipes)
Strawberry souffle with strawberry sorbet and Welsh shortbread(recipes)

Strawberry and cream cake (recipes) and Urartu (sh)


Strawberry and cream cake (recipes)






Serves 6-8



Preparation time

30 mins to 1 hour



Cooking time

less than 10 mins

















Ingredients



1 large ready-made sponge flan case750ml/1¼ pints double cream100g/3½oz caster sugar1 shot of orange liqueur200ml/7fl oz ready-made custard2-3 punnets strawberries, hulled and halved lengthways; leave about ten small ones whole, to garnish50g/2oz icing sugaroil, for greasingTo servelarge handful mixed berries, such as redcurrants, blueberries and blackberriesfew sprigs fresh mint



Method



1. 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. 2. 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.3. 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.4. Carefully remove the cake ring by warming the edges with a hot cloth or a mini-blowtorch and lifting it off.5. 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. 6. 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.7. 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.8. To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.



Urartu (sh)




Ancient kingdom around Lake Van, southwestern Asia.

Today the region is divided among Armenia, eastern Turkey, and northwestern Iran. The kingdom flourished งใ 13th-7th century BC, enjoying considerable power in the Middle East in the 9th-8th century. Archaeological finds date from the time of King Shalmaneser I (งใ 1274-45) of Assyria. Repeatedly attacked by Assyrian kings, Urartu declined in the late 8th century. It ceased to exist after invasions by Cimmerians, Scythians, and Medes in the 7th century BC.