Impress your guests with this beautiful strawberry gateau that you can make in minutes.
Using a shop-bought sponge base saves heaps of time so you can concentrate on making the presentation really stunning.
1 large sponge base
1 litre double cream, whipped
500g large strawberries, hulled and halved
25g icing sugar, sifted
100g small strawberries
200g caster sugar for spun sugar
Place a 22cm ring onto a cake stand or serving plate. Cut the sponge into a large circle, discarding the edges. Slice the sponge circle in half carefully and place one of the cake slices into the metal ring. Drizzle over the Drambuie.
Place the large strawberries on top of the sponge, with the cut side touching the metal ring.
Spoon over the whipped cream and spread evenly before topping with the remaining sponge circle
Using a blow torch warm the edge of the ring which will allow you to remove it easily.
Dust the cake with icing sugar, heat a metal skewer until very hot and score the top of the cake in a criss cross pattern.
Top with remaining fruits.
For the spun sugar:
In a frying pan, heat the sugar over a low heat until it becomes a caramel. Take a dessertspoon of the caramel and wave it over the handle of a wooden spoon (or similar) so that several fine strands of sugar fall then set. Gather the strands and shape into a ball and place as a garnish on top of the gateau.