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sponge |
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Cut cake into 3 even pieces. Place first layer in cake tin. Layer: cake, rum, filling, strawberries; finish with rum. Cover with food wrap, refrigerate several hours or overnight |
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6 eggs |
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beat until thick and creamy |
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Pour into greased deep 28cm round cake tin. Bake in moderate oven 35-40 minutes or until cake shrinks from sides of tin. Turn out and cool on wire rack. |
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1 1/4 cups castor sugar |
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gradually add, beat until dissolved |
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1 cup flour |
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sift |
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gently fold in |
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1/2 cup cornflour |
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1 1/2 teaspoons baking powder |
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filling |
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1/2 cup cornflour |
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combine |
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Place in bowl, vover with food wrap, allow to become cold. Beat well. |
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1/2 cup custard powder |
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1/2 cup sugar |
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600ml milk |
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gradually add, stir until lump-free |
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2 teaspoons vanilla |
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add, stir until combined. Stir over low heat until boils and thickens |
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300ml heavy cream |
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30g butter |
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add, simmer uncovered 3 minutes stirring constantly |
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2 egg yolks |
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beat |
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remove from heat, add, mix well |
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1 1/2 punnets strawberries |
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wash, hull, slice |
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2/3 cup milk |
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combine |
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4 tablespoons rum |
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decoration |
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Turn cake onto serving plate. Spread with 2/3 cream, pipe remaining cream decoratively. Place strawberries on cake. |
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2 tablespoons strawberry jam |
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stir over gently heat, strain |
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brush strawberries with |
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1 tablespoon rum |
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8 strawberries |
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wash, hull |
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600ml heavy cream |
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beat until soft peaks form |
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2 teaspoons sugar |
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