Cream Cake with Strawberries

Whisk eggs, sugar, vanilla and lemon zest for 6-8 minutes or until it thickens, then mix in the vanilla essence.

Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.

Pour the mixture into 24cm greased and floured round cake tin. Bake in a 190°C preheated oven for 20-25 minutes or until when inserting a skewer in the center it comes out clean. Then move out on a wire rack to cool.

Meanwhile, melt butter in a medium non-stick saucepan then add Nestlé®Sweetened Condensed Milk. Stir constantly and simmer over a medium heat for 5-6 minutes or until mixture becomes thick. Remove from heat and set aside to cool to room temperature.

Whip the fresh liquid cream until it’s stiff and stir with the cooled Nestlé® Sweetened Condensed Milk mixture until all are well combined, and then pour the melted gelatin over with constant stirring. Add and fold with the sliced strawberries.

Slice the cake into 2 layers. Place one layer of cake over the bottom of 24cm round cake tin and pour ½ the quantity of the strawberries cream mixture evenly. Repeat the layering process ending with strawberries cream mixture on top.

Chill for 3 hours or until the cake is firm. Garnish with whipped cream and strawberries. Slice and serve.