BAKED STRAWBERRY CURD CAKE WITH LEMON CREAM

Preparation Method :

• Preheat oven to 180°C / 350°F / Gas mark 4.
• The Crust: Spread pecans on a baking tray and bake for 5-6 minutes or until lightly toasted. Allow to cool and chop into small pieces.
• Grease a 9-inch spring form tin and line sides with parchment.
• Crush digestive biscuits, transfer to a bowl, add pecans and melted butter. Mix and press mixture over base of tin and bake for about 8-10 minutes.
• Curd Mixture: Beat butter in a bowl until creamy, add sugar and cheese and beat until smooth.
• Stir in egg yolks, one at a time and add almonds with semolina, lemon rind and juice. Toss chopped strawberries in flour and fold in. Allow the mixture to stand for 10 minutes.
• Whisk egg whites in a separate bowl until they stand in stiff peaks.
• Stir 1 tablespoon into cake mixture before folding in the rest. Pour into prepared tin and bake for about 45-50 minutes or until firm.
• Allow to cool completely and then remove from tin. Chill until ready to serve.
• Whip the cream until it just holds its shape. Lightly fold in the lemon curd until it is just streaked with lemon curd.
• Spoon lemon cream over the cake, spreading in an even layer and top with extra whole strawberries just before serving.