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Ingredients
- 1 lrg Bought in sponge flan case
- 750 ml Double cream
- 2 x Punnets of fresh strawberries
- 1/2 pun mixed berries
- 200 gm Caster sugar
- 50 gm Icing sugar
- Â Â Fresh mint
- Â Â Drambuie
Directions
- Take one 8-10 inch stainless steel ring and cut out the centre of the flan.
- With a sharp knife carefully cut the disc in half through the middle so you end up with two thin discs.
- Whip the double cream with 1oz of sugar and a shot of drambuie to a thick peek consistency and keep in the fridge. Take the strawberries leaving some whole for garnish (about 10 of the small ones and cut the green off and cut in half long ways).
- Line the ring with the largest strawberry halves cut side against the ring.
- You will not need all of the strawberries but will need these for filling.
- Place the whipped cream in the ring and gently press to the edges and add in the rest of the strawberries and flatten the top. Add in the other disc of sponge on the top and dust with the icing sugar all over the top.
- Lift the cake on to a plate and remove from the heat to cold slightly.
- While this is cooling, take a warm metal skewer which is red warm and score the top in lines to create a diamond style pattern. Dress the top with the leftover strawberries and berries and garnish with sprigs of fresh mint.
- To finish, dip a small spoon into the sugar and twist around to create some curls. Drag some more sugar over the top to create spun sugar. Place this on the top of the berries and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 810g | |
| Calories 1685 | |
| Calories from Fat 1308 | 78% |
| Total Fat 148.81g | 186% |
| Saturated Fat 91.74g | 367% |
| Trans Fat 0.0g | |
| Cholesterol 502mg | 167% |
| Sodium 464mg | 19% |
| Potassium 1001mg | 29% |
| Total Carbs 69.9g | 19% |
| Dietary Fiber 0.9g | 3% |
| Sugars 13.9g | 9% |
| Protein 24.49g | 39% |
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