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. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (582g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 394 (44%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1602.4mg||493 %|
|Sodium 850.1mg||29 %|
|Potassium 550.4mg||14 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 73.5g|
|Protein 51.2g||73 %|
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Calories per serving: 890
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