Ingredients

• 1 large ready-made sponge flan case
• 750ml/1¼ pints double cream
• 100g/3½oz caster sugar
• 1 shot of orange liqueur
• 200ml/7fl oz ready-made custard
• 2-3 punnets strawberries
• hulled and halved lengthways; leave about ten small ones whole
• to garnish
• 50g/2oz icing sugar
• oil
• for greasing
• large handful mixed berries
• such as redcurrants
• blueberries and blackberries
• few sprigs fresh mint

Directions

• Using a 20-25cm/8-10in stainless steel cake ring
• cut out the centre of the flan case. With a sharp bread knife
• carefully cut the disc in half through the middle to make two thin discs. Place the ring onto a large serving plate and place one of the flan discs inside to line the base.
• In a large clean bowl
• whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. Fold in the custard
• then place into the fridge to chill.
• Line the ring with the largest strawberry halves
• cut-side facing outwards against the ring. Place the remaining strawberry halves in the centre of the ring
• then top with the cream mixture and smooth the top with a palette knife. Place the remaining flan disc on top of the cream and dust heavily with the icing sugar.
• Carefully remove the cake ring by warming the edges with a hot cloth or a mini-blowtorch and lifting it off.
• Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises
• then remove from the heat and allow to cool slightly.
• While the caramel is cooling
• carefully heat a metal skewer until red hot by holding it over a hot hob
• then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
• Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
• To serve
• top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.