Sugar-free Strawberry and Pistachio Gateau

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 3 x 20cm|8" deep loose-based 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 vanilla and flour and mix well, then stir in the water.

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.

Whisk the cream until thick.

Invert 1 cake onto a serving plate. Spread with 1/2 the jam, then about 1/3 of the cream and place another cake on top. Spread with the remaining jam and another 1/3 cream. Place the remaining cake on top. Spread the remaining cream around the sides and lightly press the pistachios around the sides.

For the topping: beat together the cream cheese and butter until well combined. Beat in the vanilla and sugar to taste and mix until smooth.

Using a palette knife, spread the icing on top of the cake.

Arrange the strawberry halves on top of the cake.

Melt both the chocolates in separate heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat. Allow to cool.

Spoon the plain chocolate into a piping bag and pipe onto the strawberries as in the photo, to resemble ladybirds.