Strawberry Cake With Elderflower Cream Recipes

STRAWBERRY & ELDERFLOWER GATEAU

Steps:

• Remove the base of a 20cm loose-bottomed cake tin (make sure it's a deep one) and use it as a template to cut out a circle from each flan case. Chop the offcuts from the flans into small pieces and set aside. Reassemble the tin and line it with a couple of sheets of cling film, leaving enough overhanging to wrap up once the tin is filled.
• Put one flan disc in the base of the tin and spread over half the jam. Arrange the strawberries around the outside with the cut surface facing outwards. If you have any particularly large or small strawberries, put them to one side.
• Whip the cream, 2 tbsp icing sugar and 3 tbsp elderflower cordial together in a bowl until the mixture holds its shape. Chop the reserved strawberries, then fold them into the cream mixture. Use half of the cream to fill the centre of the gateau, spreading right to the edges so it holds the strawberries in place.
• Push a single layer of the chopped flan offcuts into the cream (you may have some leftovers to nibble on), and drizzle over the remaining elderflower cordial. Stir the remaining jam through the rest of the cream, spread it over the flan pieces, and top with the final piece of flan. Fold over the cling film and give the gateau a gentle press down to compact the layers. Chill while you make the icing. Can be chilled for up to 24 hrs.
• Crush the raspberries with the back of a fork and stir in the 150g icing sugar to make a thick icing. Add a splash of water if it's too thick. Alternatively, add enough water to the icing sugar to make a thick icing, then stir in a few drops of pink food colouring.
• When you're ready to serve, remove the cake from the tin and discard the cling film, then transfer to a cake stand. Spread the icing right to the edges, then scatter the pistachios in a ring around the top, if using, and serve with a little strawberry coulis or cream on the side, if you like.

STRAWBERRY JELLIES WITH ELDERFLOWER ICE CREAM

Steps:

• First, make the ice cream. Heat the sugar, milk and glucose in a pan set over a low heat. Stir until the sugar has dissolved.
• Beat the egg yolks with an electric whisk until pale and creamy, then slowly pour the warm milk mix over the yolks, whisking continuously. Pour into a clean, heavy-bottomed saucepan and cook over a low heat, stirring continuously, until the custard has thickened. Be careful not to let it boil. To check it's ready, dip a wooden spoon into the custard and run your finger over the back of the spoon - if it leaves a channel, it's done. Pour into a clean heatproof bowl and leave to cool.
• Whip the cream until it holds its shape but isn't stiff. Fold into the cooled custard along with the crème fraîche, cordial and lime juice. Chill for 30 mins.
• Churn the mixture in an ice cream machine following manufacturer's instructions, or put in a shallow container and freeze. After a couple of hours, remove the ice cream from the freezer and blitz in a food processor or beat with an electric whisk. Repeat twice more as it freezes - about 6 hrs total.
• For the jellies, put the gelatine in a bowl and cover with cold water. Leave to soak for about 5 mins - the gelatine should be completely soft.
• Heat the sugar with 200ml water over a low heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly. When it is hand-hot, squeeze the excess water from the gelatine and add it to the syrup, stirring until the gelatine has melted (the syrup must not be too hot or it will impair the gelatine's setting qualities, but too cold and it won't melt the gelatine). Stir in the wine.
• Cut the strawberries into slices about the thickness of a 50p piece. Divide about a third of the jelly between eight glasses, then spoon a third of the strawberries on top of the jelly. (The glasses should be big enough to hold three layers of jelly and fruit, plus a scoop of ice cream on top.) Put the glasses in the fridge to set slightly. When the jelly has a skin on top, add another third of the strawberries. If the remaining jelly has set too much, very gently heat it (it should only ever be hand-hot) and pour another third over the strawberries. Put the jellies back in the fridge to set slightly again, then repeat the process with the last of the jelly and fruit. Chill until completely set, about 2 hrs.
• To serve, top the jellies with a scoop of the elderflower ice cream.