LAYERED SCONE CAKE WITH STRAWBERRIES AND ROSEWATER CREAM
Servings Prep Time
8people 45minutes
Cook Time
12-15minutes
Servings Prep Time
8people 45minutes
Cook Time
12-15minutes
Ingredients
LAYERED SCONE CAKE WITH STRAWBERRIES AND ROSEWATER CREAM
  • 500g SASKO scone bake mix,
  • 500ml fresh cream
  • 2tbsp. icing sugar
  • 2tbsp. crème fraiche
  • 5 ml rose water
  • 1tbsp. castor sugar
  • 400g Fresh Strawberries
  • 100ml strawberry jam
SMOKED CHICKEN SALAD WITH ROASTED STRAWBERRY DRESSING
  • 1kg Smoked Chicken Fillets
  • 400g Baby Salad Mix
  • 300g Fresh asparagus,
  • 150g Fresh Strawberries
  • 20g fresh mint
Instructions
LAYERED SCONE CAKE WITH STRAWBERRIES AND ROSEWATER CREAM
  1. Cut the strawberries into halves, toss in the castor sugar and refrigerate.
  2. Remove the crème fraiche from the fridge, and allow to soften.
  3. Follow the instructions on mixing the Sasko Scone Bake Mix. Roll the pastry into a cylinder and wrap in clingfilm. Rest in the refrigerator for 30 min.
  4. Mix the icing sugar and rose water into the softened creme fraiche till fully incorporated.
  5. Whisk the cream to a soft peaky stage.
  6. Gently whisk or fold the creme fraiche mixture into the whipped cream.
  7. Cover well and rest in the fridge.
  8. Divide the pastry into 3 equal parts by weighing each portion press an even layer of pastry into the base of 15cm or 20cm greased cake tins, you will need 3 disk.s.
  9. Rest the tins in the fridge for 15 min before baking at 200* for 12-15 minutes or till golden brown. Allow to cool completely.
  10. Spread the strawberry jam on the first disk, spread whipped cream over the jam (1cm thick). Arrange some strawberries in the cream, creating an even base for the next disk.
  11. Repeat till the last disk and dust the top with some icing sugar.
SMOKED CHICKEN SALAD WITH ROASTED STRAWBERRY DRESSING
  1. Start with the dressing, cut the strawberries for the dressing in and roast in the oven under the grill setting for 10min.
  2. Roughly chop and crush the strawberries with a fork. Mix in the other ingredients and season to taste. Set aside.
  3. Snap off the bottom ends of the asparagus and blanche in boiling water for 3 min. Strain and shock in iced water.
  4. Cut the smoked chicken 1cm slices. Cut the strawberries into halves.
  5. Arrange the salad greens on a large platter
  6. Add the strawberries next and then arrange the slices of chicken over.
  7. Finish with some fresh mint leaves. Drizzle with the dressing just before serving.