September 26, 2018
Desserts, Cakes, Layer,
Fancy/Entertaining, Snacks, Dairy, Alcohol, Fruit, Strawberry, Budget-Friendly, Quick Meals, Baby Shower, Christmas, Easter, Entertaining, Game/Sports Day, Ladies Luncheon, New Years, Thanksgiving, Vegetarian, Heavy Cream more
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"From our weekday newspaper The West Australian. Times are estimated. This is for adults only cake."
Use a long serrated knife to cut the cake in half horizontally.
Cut an 11cm hold in the top half and reserve centre dish for another use.
Heat half a cup of the sugar in a small saucepan over a high heat, until sugar melts and cook for 5 minutes or until medium-brown caramel and then add a 1/4 cup water and simmer for 1 minute or until liquid is smooth and then add Cointreau and rum and set aside to cool.
Combine milk and remaining sugar in a medium saucepan and heat over a medium heat until simmering.
Meanwhile whisk eggs. cornflour and vanilla in a medium bowl until thick and pale and gradually whisk in the hot milk mixture until smooth and then return to the saucepan and heat over a medium heat until simmering.
Meanwhile, whisk eggs, cornflour and vanilla in a medium bowl until thick and pale and gradually whisk in the hot milk mixture until smooth and return to the saucepan and bring to a simmer and cook, stirring for 3 to 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.
Brush cake base with half the liqueur mixture, then place on top of the custard.
Hull and halve six strawberries; hull and dice remaining berries and mix with half the icing sugar.
Spoon onto cenre and then arrange halved strawberries around and dust with remaining icing sugar and scatter over mint leaves.
Serve with remaining liqueur mixture and double cream.
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