Strawberry Cream (To Ice a Cake)

• 1/2 to 1 pack Strawberries
• 50 grams Sugar (raw cane sugar if possible)
• 50 grams Water
• 200 ml Fresh cream of any type (I used 35% fat cream)
• 1 tbsp Sugar (for the cream)
• 1 Rum (or brandy)

1. Combine the strawberries, sugar and water, and simmer down as you would when making caramel syrup.
2. Simmer until the syrup is a bright red color, and add water (not listed in the ingredients) if needed so that it doesn't become too thick.
3. Add rum or brandy to taste (optional), and simmer to evaporate the alcohol while leaving the fragrance.
4. Combine the cream and the sugar for the cream, and beat until very soft peaks form.
5. Cool the strawberry syrup from step 1 down, and mix into the whipped cream from step 2.
6. Grind up or puree any leftover strawberries in the syrup.
7. It's tastier if some bits of strawberry remain.
8. Add the cream from step 3 and mix well.
9. Use this cream to make a buche de Noel for Christmas with a difference.
10. It will taste like a buche de Noel that's coated with Haagen-Dazs strawberry ice cream.
11. A roll cake I gave to my parents.
12. Combine with the spongecake in(using raw cane sugar).
13. I've made this so many times, but each time it's so much tastier than store bought cake.
14. This is how it looks when it's cut.

pack strawberries, sugar, water, fresh cream, sugar

Taken from cookpad.com/us/recipes/152231-strawberry-cream-to-ice-a-cake (may not work)