Strawberry Daiquiri Cake

Created by ImPat on September 26, 2018

Ingredients

460 grams sponge cake (double sponge cake freeze on cake in the packet for late use)
1 cup caster sugar
2 tablespoons liqueur (Cointreau)
2 tablespoon rum (white)
400 ml milk
2 large eggs
2 tablespoon cornflour

Step 1: Use a long serrated knife to cut the cake in half horizontally.
Step 2: Cut an 11cm hold in the top half and reserve centre dish for another use.
Step 3: 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.
Step 4: Combine milk and remaining sugar in a medium saucepan and heat over a medium heat until simmering.
Step 5: 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.

Step 6: 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.
Step 7: Transfer to a large bowl, cover surface with plastic wrap and refrigerate until cold.
Step 8: Add whipped cream and whisk until combined.
Step 9: Brush cake base with half the liqueur mixture, then place on top of the custard.
Step 10: Hull and halve six strawberries; hull and dice remaining berries and mix with half the icing sugar.
Step 11: Spoon onto cenre and then arrange halved strawberries around and dust with remaining icing sugar and scatter over mint leaves.
Step 12: Serve with remaining liqueur mixture and double cream.