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for the cake dough:
¾ cup caster sugar or 150 g
1 teaspoon vanilla essence
1 cup white self-raising flour or 140 g, sifted
¼ cup butter or 50 g, melted
for the cream filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon lemon juice
2 tins NESTLÉ® Cream or 340 g
250 g strawberries, cut into thin slices
½ cup strawberry jam
Whisk the eggs and caster sugar for 6-8 minutes. Whisk in the vanilla essence.
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together. Fold in the melted butter.
Pour the mixture into a 22cm greased and floured round tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.
Add NESTLÉ® Sweetened Condensed Milk to a medium saucepan, cook over low heat for 8-10 minutes stirring continuously until it becomes thick. Remove from heat and carefully stir in the lemon juice and NESTLÉ® Cream . Leave aside to cool.
Slice the cake into 2 layers. Fill the cake with the cream filling and strawberry slices.
Cover the top with the strawberry jam and serve.
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