Ingredients

• 1 large ready-made flan case
• 3-4 tbsp whisky liqueur (such as Drambuie)
• 800ml/1 pint 8fl oz double cream
• 1 tbsp vanilla bean paste
• 60g/2¼oz caster sugar
• 400g/14oz large strawberries
• trimmed and cut in half lengthways
• 50g/1¾oz icing sugar
• for dusting
• 1 punnet small strawberries
• 50g/1¾oz each of redcurrants
• blueberries and blackberries
• 3-4 sprigs mint
• 65g/2¼oz caster sugar

Directions

• Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through
• discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.
• Place the steel ring onto a large
• flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside.
• Place the double cream in a bowl with the vanilla bean paste
• the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.
• Line the ring with the large strawberry halves
• placing the cut-side against the ring – reserve the rest of the strawberries.
• Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly.
• Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.
• Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.
• For the spun sugar
• if using
• place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau.
• Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired.