Strawberry Fraisier Cake

Grease the base and sides of a 22cm springform cake tin with butter, then line the base with baking paper.

Preheat the oven to 180C/350F/Gas 4.

For the genoise sponge: put the eggs and sugar in a large bowl and whisk until tripled in volume, and the mixture reaches the ribbon stage when you lift the whisk out.

Sift the flour over the mixture, and fold in using a wide metal spoon or spatula, and make sure all the flour is incorporated into the mixture. Then add the melted butter and fold in until you have a smooth aerated batter.

Carefully pour this mixture into a cake tin and bake for 35-40 minutes, or until pale golden, and the sides begin to come away from the edge, and a skewer inserted in the middle comes out clean. Leave the sponge to cool in the tin for about 15- 20 minutes, then turn out onto a cooling rack.

For the syrup, simply boil together the water and sugar for one minute, then add cherry liqueur and set aside until needed.

For the creme mousseline: place the milk in a large saucepan and heat until it begins to steam.

Mix together the egg yolks, sugar and flours until well mixed. Gradually pour the warmed milk over the egg yolks mixture, then return this mixture to the pan.

Place over a medium heat and stir constantly for 8-10 minutes, or until mixture is very thick. Then remove from heat and transfer custard to another bowl and leave to cool completely.

Dissolve 10g powdered gelatin in 30ml cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.

Whisk dissolved gelatin to the custard, then add butter, melted white chocolate and vanilla extract, and again mix to combine.

To assemble: Slice the sponge in half horizontally.

Line the cake ring with cling film and place the ring on the serving platter. Add the first layer of genoise cake.

Then liberally brush the genoise cake with half of the syrup.

With a palette knife, spread a thin layer of creme mousseline on the top of the cake layer. Cut the strawberries in two and place the cut half around the edge of the ring, cut side out . Fill the centre with the whole strawberries standing upright. Spread 3/4 of the creme on top of the strawberries and fill any gaps. Place the second sponge on top, and brush with the remaining syrup, and then press down. Then spread over the remaining creme mousseline so there is a thin layer covering the cake, again making sure that this reaches the very edge of the cling film so that the layer of jelly cannot leak out. Chill in the fridge for about 2 hours, before pouring the jelly over.

Prepare jello, following instructions on your package ( I cooked my strawberry jello with 275ml of boiling water). And set aside to cool to room temperature. Then pour jello over the layer of creme mousseline in one even layer. Very carefully transfer the cake to the fridge for at least 4 hours, or preferably overnight. Carefully remove the cake ring around the cake and the cling film. Then decorate the top of the cake with strawberries and flowers.