Strawberry & Lemon Layer Cake

Here we are again for another weekly installment of Tutorial Tuesdays and we’re passing on this flavour combo because we think it’s a summer winner!

What you’ll be needing –

You’ll need: 20cm (8 inch) deep spring form cake tin (pan)

Base:
360g (12 3/4 ox) plain digestive biscuits
100g (scant 1/2 cup) unsalted butter, melted.
3 tbsp freeze-dried strawberries.
zest of 1 lemon.

Lemon layer:
430g (15oz) cream cheese
70g (1/3 cup) caster (superfine) sugar
30ml (2 tbsp) lemon juice
75ml (scant 1/3 cup) double (heavy) cream

Strawberry flavour:
40g (scant 1/2 cup) strawberries
60g (1/3) caster (superfine) sugar
430g (15oz) cream cheese
75ml (scant 1/3 cup) double (heavy) cream

Topping:
400-500g (14oz – 1ib 2oz) mixed fresh fruit

Lets jump into this one –

Firstly, you’ll want to whizz the biscuits to a fine crumb in a food processor (stick them into a sandwich bag and give them a going over with a rolling pin if you don’t have one). Add the melted butter and give it a solid stir to make sure that all the biscuit is nicely coated, then mix in the freeze-dried strawberries and the lemon zest. Pour into the cake tin and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and bang it into the freezer for 15 minutes to firm up.

For the zesty lemon layer, beat the cream cheese and sugar together. Add  the lemon juice and lemon essence, mix that together thoroughly. Whip the cream until you have stiff peaks and fold it gently into the mix. Spoon into the cake tin and level off with a spatula, then neaten the edge with some kitchen roll. Bang it in the freezer for 45 minutes to set.

In the meantime, make the strawberry layer in the same way, but first blitzing the strawberries with 2 1/2 tsp sugar in a food processor to make a puree. The, beat the cream cheese and remaining sugar together, mix through the strawberry puree and finally fold in the whipped cream.

When the lemon layer is slightly set, pour the strawberry layer on top and level it off with a palette knife. whack it back into the freezer for at least 2 hours to set.

Once firm, remove from the freezer, take it out of the mould and simply top with some mixed fresh fruit. Before serving, allow to defrost in the fridge for 3-4 hours.