Gourmet Berry Gateau with Filling

For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well to combine. Add the flour, vanilla and hot water and mix well.

Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

Cut the cakes horizontally in two. Place one half upside down on a serving plate.

For the filling: stir the jam to loosen and spread over the inverted cake half. Place another cake layer on top.

Whisk the cream until stiff and fold in the kirsch. Put about 1/2 of the cream aside for the decoration.

Spread half the cream on top of the cake layer and arrange half the strawberries on top. Repeat with the remaining cake layer. Place the remaining plain cake layer on top.

Spread the reserved cream on the top and sides of the cake. Place 3 whole strawberries in the centre of the cake. Cut the remaining strawberries in half and arrange around the edge of the cake.