Summery strawberry cakes

Recipe from: 18 October 2010
strawberry cake

Ingredients 8
Servings 1
Minutes 1 hour 15 mins


Serving Change
  • Small ripe strawberries
  • Cointreau or Triple sec liqueur
  • Castor sugar
  • 1
    bought vanilla Swiss Roll
  • Creme fraiche
  • Strawberry jam
  • Toasted flaked almonds
  • Mint leaves (optional)


1 hour 15 mins
Wash and hull the strawberries.
Halve or quarter them, place in a glass bowl and add a splash of liqueur.
Dust generously with castor sugar and stir well. Set aside to macerate at room temperature for an hour or so.
When you’re ready to serve, slice the Swiss Roll into thin slices and spread thickly with the creme fraiche.
Sandwich two slices together with the creme frache in between.
Heat the jam slightly and thin down with a little liqueur.
Now lightly spread or brush the sides of the cake slices with the jam mixture.
Place the almond flakes on a wooden board and roll the cake slices in the nuts to cover the sides.
Place the cake slices on a platter and spread the tops with jam as well. Drain the strawberries (reserve the juice) and pile them on top of the cakes.
Garnish with mint leaves.
Mix the juice with extra crème fraiche and serve on the side.

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