Strawberry and rhubarb filling
- Slice two stalks rhubarb and simmer with sugar and water until well cooked. Press the mixture through a sieve.
- Into the rhubarb puree, add strawberries and a dash rosewater if you have it to hand. If wished, refrigerate overnight. Sweeten as wished.
- For the cream, whip chilled cream until thick or use mascarpone to which a little icing sugar has been added to gently sweeten.
- Spread in layers on to the sponge (choose a recipe here). For the cake pictured above, I have sliced each sponge in half to create four layers.