Summery strawberry cakes

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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