Daily Mail Weekend Magazine - - NEWS -

Cel­e­brate the sea­son of straw­ber­ries with this lus­cious layer cake, a fruity gin punch and re­fresh­ing ice lol­lies

Serves 8

320g pack of ready-rolled puff pas­try

Flour, for dust­ing

1tbsp caster sugar

16 straw­ber­ries

4cm chunk of cu­cum­ber

1 peach

1 or­ange, peeled and seg­mented 16 rasp­ber­ries

200ml (7fl oz) dou­ble cream 2tbsp Pimm’s

2tsp ic­ing sugar

8tsp rasp­berry jam

12 bor­age or other ed­i­ble, pes­ti­cide-free flow­ers, op­tional (try mad­docks­far­mor­gan­

Heat the oven to 200°C/fan 180°C/ gas 6. Re­move the pas­try from the fridge 10 min­utes be­fore us­ing, then un­roll on a work­top dusted with flour and cut into 8 equal rec­tan­gles. Place them on a bak­ing tray and use a sharp knife to score a line 1cm in from the edge on all sides. Make sure you don’t cut all the way through the pas­try. Brush the rims with wa­ter and sprin­kle with the caster sugar.

Bake the pas­try for 15 min­utes, then re­move from the oven and push the cen­tres down with the back of a spoon and re­turn to the oven for 3-4 min­utes, un­til golden. Cool on a rack.

Slice the straw­ber­ries, cu­cum­ber and peach. Place in a bowl with the or­ange and rasp­ber­ries. When ready to serve, pour the cream into a sep­a­rate bowl, add the Pimm’s and ic­ing sugar and whisk un­til it forms soft peaks. Spread the cen­tre of each pas­try with 1tsp jam and top with the Pimm’s cream. Ar­range the fruit on top and dec­o­rate with bor­age flow­ers, if us­ing. Serve im­me­di­ately.

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