Ingreadient :

• 8 medium eggs
• 250g caster sugar
• 250g plain flour
• 50g butter, melted

To fill –

• 400g strawberries, half of the portion blitzed and the other half sliced
• 400ml double cream, whipped

To decorate –

• 12 large strawberries
• 150g caster sugar, heated to a caramel
• A few edible flowers

Direction :

1. Preheat the oven to 180c.
2. Grease a 23 cm springform cake tin lightly with butter, and line the base with baking parchment paper.
3. In a KitchenAid/electric mixer, whisk the eggs and sugar to a ribbon stage, then fold in the butter and flour.
4. Spoon  the mixture evenly into the tin, and bake for 30 minutes. After, allow to cool in the tin for 5 minutes, then pop onto a cooling rack.
5. Split the cake in two, pop 1⁄2 on a stand, top with strawberry puree, cream  and strawberry slices. Then, sit the other cake half on top, dust with icing sugar, dip the strawberries in the caramel, and decorate the top with flowers.