Based on a BBC Good Food Magazine recipe, made this time by my wife – she’s good at cakes!
Start with two 200g sponge flan cases, and cut into two circles to fit a 23cm springform cake tin – you can use the sides as a template.
Chop the offcuts into small pieces and set aside. Put the tin back together again and line with cling film, leaving plenty of overhang.
Put one sponge disk in the base of the tin. Cut 400g evenly-sized strawberries in half, top to bottom and arrange them around the edge with
the cut sides facing outwards. Chop the remaining strawberries into smaller pieces. Whip 600ml double cream with 2 Tbs icing sugar
and 3 Tbs elderflower cordial until it holds peaks and gently fold in the remaining strawberries. Add half this cream to the flan base,
spreading out to the sides, then spread over the chopped sponge bits, drizzle over 2 Tbs elderflower cordial and then add the rest of
the cream, spreading it over the sponge bits and top with the second sponge disk. Fold over the cling film to enclose everything,
pressing down gently to compact the layers and chill for a couple of hours. Stir enough water into 150g icing sugar to make a nice
thick icing, adding a few drops of pink food colouring. Take the cake out of the refrigerator and release from the springform tin.
Carefully peel back the cling film and transfer to a cake stand or suitable plate, discarding the cling film. Spread the icing on the top,
decorate with a few green pistachio slivers and serve.