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Ingredientes
- 8 ounce (225 g) fresh Blackberries
- 1 Tbsp. (15 ml) Kirsch
- 3 Tbsp. (3x15 ml) icing sugar
- 3/4 pt (400 ml) double cream
Direcciones
- Deep 8 inch (20 cm) cooked sponge cake (batch 1)
- Hull the Blackberries, put into bowl with the Kirsch and 2 tbsp (2x15 ml) of the icing sugar. Leave to macerate for 10 min. Whip 1/4 pint (150 ml)
- for the cream until it forms soft peaks, then mix in the Blackberry mix. Cut the sponge in half, place the base on a baking tray. Spread the Blackberry cream over and cover with the top of the cake. Whip the remaining cream and icing sugar until it forms stiff peaks. Spread half over the top and sides of the cake. Put the rest into a piping bag fitted with star nozzle, pip 8 whirls round top.
- To freeze, open freeze. Place in rigid container. Cover, seal and label.
- Freezer life 3 months.
- To use, rmove from the container and put on a serving dish and thaw for about 3 hrs at room temperature. Heat half a 3 & 1/2 ounce (100 g) bar plain dessert chocolate, spread thickly on waxed paper. When set, cut into 8 triangles.
- Place on on each cream whirl. Grate remaining chocolate, press onto sides of cake.
- Ross
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 119 | 65% |
| Total Fat 13.52g | 17% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 51mg | 2% |
| Potassium 152mg | 4% |
| Total Carbs 12.27g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.79g | 3% |
| Protein 2.92g | 5% |
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