Strawberry Daiquiry Cake

Order from Twisted London now!

 

Directions

 

  1. Add the strawberries and remaining ingredients to a pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10-15 minutes until thickened.
  2. Meanwhile, in a large bowl, using a hand mixer, whisk together the butter and sugar until airy and lightened in colour.  Add sour cream and rum, whisk to combine.
  3. Add the egg whites and whisk until combined. In a separate bowl, mix together the flour, baking powder and salt. 
  4. Mix the milk with half of the cooled strawberry sauce. 
  5. Add the flour to the mixture alternating with the milk and finishing with the flour. Add a couple of drops of red food colouring to get to a nice pink colour.
  6. Divide cake batter into three greased and lined 8-inch pans.  Bake at 180ºC for 20 minutes until a toothpick comes out clean. Let cool completely.
  7. Meanwhile, make the icing. 
  8. To make the frosting heat about 2-inches of water in a pot to a simmer.  Place a large bowl over top. Add egg whites and sugar. Whisk the mixture constantly to combine.  Cook until the sugar is completely dissolved. Carefully dip your index finger and thumb n the mixture and run the mixture between them to see if the sugar has dissolved. Remove from the heat.
  9. Whip the mixture on medium-high speed until stiff peaks form. Add the butter a little bit at a time while whisking to incorporate.
  10. When the mixture is thick and icing-like, add the lime zest and whip to combine.  Set aside until ready to decorate.
  11. Lay one cake layer on a board,  place a ring of icing around the edge and fill the centre with strawberry sauce. Repeat with the second layer.  Cover the entire cake with frosting and smooth the sides and top.
  12.  Pipe rosettes on the top of the cake and top each with a lime sun, half a strawberry and a little paper straw.
  13. Slice and serve