Strawberry blissmas cake Recipe
Ingredients
250g strawberries, hulled
60ml (1/4 cup) milk
250g pkt pink & white marshmallows
500ml thickened cream
3-4 drops pink food colouring
230g single unfilled sponge cake
50g candy canes, coarsely crushed
Shaved white chocolate, to decorate
Strawberry blissmas cake Recipe
Method
Step 1
Lightly grease a round 17cm (base measurement) springform pan with melted butter. Line the base and side with plastic wrap, allowing the side to overhang. Smooth out as many wrinkles as possible.
Step 2
Process the strawberries in a food processor until smooth. Stir the milk and marshmallows in small saucepan over low heat for 5 minutes or until melted and smooth. Set aside, stirring occasionally, for 20 minutes to cool.
Step 3
Meanwhile, use an electric beater to beat 200ml of the cream in a bowl until firm peaks form. Fold the marshmallow mixture and strawberry puree into the cream until combined. Stir in the food colouring.
Step 4
Cut the sponge cake in half horizontally. Place 1 cake layer in the base of the prepared pan. Spread with half the strawberry mixture. Repeat with the remaining cake layer and strawberry mixture. Cover with plastic wrap and place in the fridge for 8 hours or overnight to set.
Step 5
Use an electric beater to beat the remaining cream in a bowl until firm peaks form. Remove the cake from pan and place on a plate. Spread the cream over the top and side of the cake to cover. Sprinkle with candy cane and shaved chocolate.
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