Update my dinner status, I'm making this tonight.
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 150 g Raspberries; thawed if
- ; plus extra to
- ; decorate
- 2 tb Frestive fruit or nut
- ; Amaretto or Grand Marnier
- 1 200 gram car creme fraiche
- Holly leaves; to decorate
- Icing sugar; for dusting
FOR THE CAKE
- 75 g Caster sugar; plus extra for
- ; sprinkling
- 75 g Plain flour
FOR THE HONEYCOMB
Preparation
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.
