Ingreadient :

• 1 x sponge flan
• Splash of Cointreau
• 300g large strawberries
• 600ml double cream
• 1 tsp vanilla bean paste
• Macarons
• Mint sprigs
• Spun sugar

Direction :

1. Using a 24cm cake ring cut the centre out of the sponge, then cut through horizontally with a bread knife.
2. Put the cake ring onto a cake stand, pop one of the cake slices into the bottom of the ring and drizzle over the Cointreau.
3. Cut half of the strawberries in half and place around the edges of the cake, as tightly as possible, with the flat side facing out (touching the pastry ring).
4. Whip the cream and vanilla together, spoon onto the cake, flatten and top with the other slice of cake. Finish with another thin layer of cream.
5. Warm the outside of the metal ring with a blow torch to remove.
6. Decorate the top of the cake with macarons, strawberries, mint leaves and spun sugar.