Better Homes and Gardens Australia — December 2017

Strawberry daiquiri cake

Turn the traditional

custard-filled sponge into

a deliciously decadent

adults-only dessert.

STRAWBERRY
DAIQUIRI CAKE
Preparation time 20 mins
plus chilling time
Cooking time 10 mins
Serves 10

1 store-bought 460g double unfilled
sponge cake (freeze the other
cake in the packet for later use)
1 cup caster sugar
2 Tbsp Cointreau
2 Tbsp white rum
400ml milk
2 free-range eggs
2 Tbsp cornflour
1 tsp vanilla paste
½ cup cream, whipped to soft peaks
500g strawberries
¼ cup icing sugar, sifted
Baby mint leaves, to garnish
Double cream, to serve

STEP 1 Use a long serrated knife to
cut the cake in half horizontally. Cut
an 11cm hole in the top half. Reserve

centre disc for another use. Heat ½

cup of the sugar in a small saucepan

over a high heat, until sugar melts.

Cook for 5 minutes or until medium-

brown caramel. Add ¼ cup of water,

simmer for 1 minute or until liquid is

smooth. Add Cointreau and rum and

set aside to cool.

STEP 2 Combine milk and remaining

sugar in a medium saucepan. Heat

over a medium heat until simmering.

Meanwhile, whisk eggs, cornflour and

vanilla in a medium bowl until thick

and pale. Gradually whisk in the hot

milk mixture until smooth. Return to

the saucepan and bring to a simmer.

Cook, stirring, for 3-4 minutes or until

thickened. Transfer to a large bowl,

cover surface with plastic wrap and

refrigerate until cold. Add whipped

cream and whisk until combined.

STEP 3 Brush cake base with half the

liqueur mixture, then top with the

custard. Brush the underside of the top

cake with a little of the liqueur mixture

then place on top of the custard.

STEP 4 Hull and halve 6 strawberries.

Hull and dice remaining berries and mix

with half the icing sugar. Spoon onto

custard centre, then arrange halved

strawberries around. Dust with

remaining icing sugar and scatter over

mint leaves. Serve with remaining

liqueur mixture and double cream.