Baking ingredients
- 125 g caster sugar
- 4 large eggs
- 125 g self-raising flour
- 50 g butter, melted and slightly cooled plus extra for greasing
Decorating ingredients
- 600 ml milk (for the Crème patisserie)
- vanilla pod split and de seeded (for the Crème patisserie)
- 4 large eggs plus 2 egg yolks (for the Crème patisserie)
- 175 g caster sugar (for the Crème patisserie)
- 100 g cornflour (for the Crème patisserie)
- 150 g butter cut into cubes (for the Crème patisserie)
- 500 g Renshaw Original Marzipan White and green food colouring paste (to finish the cake)
- 600 g medium sized strawberries
- 2 tbsp apricot jam, boiled and cooled slightly
- green food colouring paste
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180C/350F/Gas 3 and grease or line the cake tin with baking parchment.
Step 2
Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water.
Step 3
Whisk over a medium heat until doubled in size and pale in colour. The mixture should form a trail when the whisk is lifted out.
Step 4
Sift in two-thirds of the flour and gently fold in with a metal spoon. Add the remaining flour and fold again until all the flour is incorporated into the batter.
Step 5
Gently fold in the melted butter.
Step 6
Pour the mixture into the cake tin and bake for 25-30 mins or until the centre of the cake springs back to the touch.
Step 7
Turn out of the tin and cool on a cooling wire, take care, it will be very fragile.
Decorating Instructions - Crème Patisserie (the filling):
Step 8
Pour the milk into a heavy based pan along with the vanilla pod. Bring the milk to the boil then take off the heat.
Step 9
In a separate bowl whisk together the eggs, sugar and corn flour until smooth.
Step 10
Remove the vanilla pod from the milk and then pour into the egg mixture and stir.
Step 11
Pour the milk mixture back into the pan and set over a medium heat.
Step 12
Stir the custard constantly until it thickens.
Step 13
Continue to cook until the custard becomes very thick so it will hold its shape. Stir in the butter until thoroughly melted and thick.
Step 14
Allow to cool and then place in a dish and chill for approx. 1 hour
Decorating Instructions - Putting the cake together:
Step 15
Slice the sponge into two horizontally even slices taking care to get them level.
Step 16
Place one of the sponges on to a serving plate or board and spread the top surface with the apricot jam.
Step 17
Place the crème patisserie into a piping bag and pipe a thin layer onto the sponge and then place the second sponge on top
Step 18
With the remaining crème patisserie build it into a dome shape using a palette knife to smooth the crème into shape. Allow to set in the fridge for 2 hours
Step 19
Knead the Renshaw Green Marzipan OR the Original Marzipan White until soft and pliable
Step 20
Knead the Original Marzipan White until soft and pliable, blend in the green food colouring paste to achieve a consistent colour and then roll out a piece large enough to cover the entire cake.
Step 21
Remove the cake from the fridge and cover immediately with the marzipan.
Step 22
To decorate dust with icing sugar passed through a sieve and then dress the top with a hand-made rose, using the remainder of the marzipan.
Handy hints:
Step 23
Decorate just before serving to prevent the rose from becoming soft and out of shape.
