Sumary of Tamal Ray’s recipe for strawberry fraisier cake | The sweet spot:
- You needn’t spend a fortune, though: I tested this using delicious fruit from my local budget supermarket.Prep 50 minChill 3 hr Cook 35 minServes 8-10For the sponge125g caster sugar3 large eggsRed gel food colouring (optional)125g ground almonds30g plain flour¼ tsp almond essence (optional)Oil/melted butter, for greasingFor the strawberry cream650g strawberries4 tbsp lemon juice200g caster or granulated sugar25g cornflour4 large egg yolks, beaten125ml double cream180g unsalted butter, softened at room temperatureFor the filling550g strawberries, roughly 350g to line the side of the cake, and 200g, chopped, for the fillingIcing sugar, for dustingFirst, pick the strawberries to line the edge of the cake (about 350g) – you want ripe ones that are roughly equal in size (as big as a conker) – and put to one side.Hull 650g strawberries for the cream and blitz in a blender.
- Pour the pulp into a large pan with the lemon juice and sugar, weigh the pan and its contents, then bring to a boil over a medium-high heat.
- Whisk the sugar and eggs until pale and frothy, then add the food colouring, if using.
- Fold in the ground almonds, flour and almond essence, if using, then divide between two 20cm cake tins lined with greaseproof paper.