Using a 22cm springform pan as a guide, trim both sponge cakes to fit pan snugly.

Combine 50g caster sugar and 100ml water in a saucepan. Bring to a simmer over low heat, stirring until sugar dissolves. Add kirsch and stir to combine. Cool

For the filling, soak gelatine in cold water for 5 minutes or until softened. Bring ½ cup of the cream to a simmer in a small saucepan over low heat. Squeeze gelatine to remove excess liquid and add to the cream, stirring until gelatine dissolves. Using electric beaters, whisk remaining 175ml cream and 50g caster sugar with the vanilla to soft peaks. Add gelatine mixture and custard and gently whisk to combine.

Place 1 sponge round in the base of the 22cm springform pan. Brush with half the kirsch syrup. Halve enough strawberries to place side by side, cut-side out, around perimeter. Chop remaining strawberries and spread over sponge. Pour over custard mixture. Top with second sponge round. Brush with remaining kirsch syrup. Cover and refrigerate for 4 hours.

To serve, remove cake from pan and transfer to a plate. Thickly dust with icing sugar. Heat a long metal skewer over a flame until very hot, then scorch the cake in a criss-cross pattern, reheating skewer as necessary.