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Cake: 2 egg yolks 4 large eggs Finely grated zest of 1 lemon 1/2 cup superfine sugar 1 cup flour, sifted 1/2 cup butter, melted
Strawberry Cream: |
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Cake: Preheat the oven to 300°F. Grease an 8 inch round cake pan, line the base with waxed paper and then grease the paper.
Place the eggs yolks, egg, lemon zest and sugar in a mixing bowl and beat with electric beaters for about 10 minutes or until thick and pale. Add the flour and melted butter. Beat for a further minute, then transfer to the prepared cake pan. Bake in the center of the oven for 30 - 35 minutes or until a skewer inserted into the center of the cake comes out clean. Turn out on to a wire rack, peel off the lining paper and leave to cool completely. To make the strawberry cream: Place all but one of the strawberries in a food processor and purée until smooth. Place the heavy cream in a bowl and whip until it holds peaks. Fold the purée into the cream with the confectioners' sugar and liqueur. Place the cooled cake on a plate and spread the strawberry cream evenly over the top and sides, making swirls for an attractive finish. Decorate.
Storing: This cake can be kept for up to two days in the refrigerator.
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