Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide dough in two and gently shape each half to fit into greased 20cm/8-inch sandwich tins. Cook in a preheated oven at 230Ec/450EF/Gas 8 for 10 to15 minutes. Remove from the oven and cool on a wire rack. When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster. Recipe by: TWO FAT LADIES SHOW #FL1CO1 Converted by MM_Buster v2.0l.
