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Honeycomb Gateau
2 servings
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Honeycomb Gateau Ingredients
150 g
Raspberries
; thawed if
75 g Caster
sugar
; plus extra for
; plus extra to
; sprinkling
; decorate
75 g Plain
flour
2 tb Frestive
fruit
or nut
1/2 ts
Baking powder
; Amaretto or
Grand Marnier
1 pn
Salt
1 tb Caster
sugar
FOR THE
HONEY
COMB
1 200 gram car creme fraiche
50 g Caster
sugar
Holly leaves; to decorate
15 g
Butter
Icing
sugar
; for dusting
2 tb Golden syrup
FOR THE CAKE
1 ts
Baking powder
3
Eggs
Sunflower oil; for brus
hing
Instructions for Honeycomb Gateau
Preheat oven to 220c/Gas 7. 1 For the Cake: Whisk together the eggs and sugar until pale and voluminous. Sift the flour, baking powder and salt over the top and gently fold into the egg mixture. 2 Pour the cake mixture into a greaseproof-lined Swiss roll tin and bake for 10 minutes until golden and firm to the touch. 3 For the Honeycomb: Place the sugar, butter and syrup in a large pan and heat gently, stirring until the sugar dissolves. 4 Bring the mixture to the boil and cook rapidly, without stirring until dark golden. 5 In a large bowl, stir together the raspberries, liqueur and sugar and leave to marinate. Brush a baking sheet with a little sunflower oil. 6 Stir the baking powder into the honeycomb pan, pour the frothy mixture onto the baking sheet, spread out thinly and leave to set. 7 Sprinkle caster sugar onto the work surface and turn the cake out. Peel off the lining paper, flip the right side up and leave to cool on a wire rack. 8 Set aside 2 tbsp creme fraiche and spoon the rest into a large bowl. Gently ripple in the raspberries and their liquor, keeping a little juice. 9 Break the honeycomb into uneven pieces. Cut the cake into three even- sized rectangles. Place one piece on a serving plate and spoon over half the creme fraiche mixture. Scatter over some pieces of honeycomb. 10 Place a cake on top followed by the remaining creme fraiche mixture and a few pieces of honeycomb. Top with the final layer of cake. 11 Decorate with the reserved creme fraiche and raspberries and a few pieces of honeycomb. Cut the cake into slices and arrange two slices on a serving plate. 12 Decorate with a little creme fraiche and the reserved juices. Finish with the holly leaves and a dusting of icing sugar. Converted by MC_Buster. Recipe by: Cant Cook Wont Cook Converted by MM_Buster v2.0l.
Main Ingredient:
Honey
Cuisine:
Uncategorized
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