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Receta Honeycomb Gateau
by Global Cookbook

Honeycomb Gateau
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Ingredientes

  • 150 gm Raspberries, thawed if frzn, plus extra to decorate
  • 2 Tbsp. Frestive fruit or possibly nut liqueur such as Amaretto or possibly Grand Marnier
  • 1 Tbsp. Caster sugar
  • 1 x 200 gram car creme fraiche Holly leaves, to decorate Icing sugar, for dusting
  • 3 x Large eggs
  • 75 gm Caster sugar, plus extra for sprinkling
  • 75 gm Plain flour
  • 1/2 tsp Baking pwdr
  • 1 pch Salt
  • 50 gm Caster sugar
  • 15 gm Butter
  • 2 Tbsp. Golden brown syrup
  • 1 tsp Baking pwdr Sunflower oil, for brushing

Direcciones

  1. Preheat oven to 220c/Gas 7.
  2. 1 For the Cake: Whisk together the Large eggs and sugar till pale and voluminous. Sift the flour, baking pwdr and salt over the top and gently fold into the egg mix.
  3. 2 Pour the cake mix into a greaseproof-lined Swiss roll tin and bake for 10 min till golden brown and hard to the touch.
  4. 3 For the Honeycomb: Place the sugar, butter and syrup in a large pan and heat gently, stirring till the sugar dissolves.
  5. 4 Bring the mix to the boil and cook rapidly, without stirring till dark golden brown.
  6. 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.
  7. 6 Stir the baking pwdr into the honeycomb pan, pour the frothy mix onto the baking sheet, spread out thinly and leave to set.
  8. 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 cold on a wire rack.
  9. 8 Set aside 2 tbsp creme fraiche and spoon the rest into a large bowl.
  10. Gently ripple in the raspberries and their liquor, keeping a little juice.
  11. 9 Break the honeycomb into uneven pcs. Cut the cake into three even- sized rectangles. Place one piece on a serving plate and spoon over half the creme fraiche mix. Scatter over some pcs of honeycomb.
  12. 10 Place a cake on top followed by the remaining creme fraiche mix and a few pcs of honeycomb. Top with the final layer of cake.
  13. 11 Decorate with the reserved creme fraiche and raspberries and a few pcs of honeycomb. Cut the cake into slices and arrange two slices on a serving plate.
  14. 12 Decorate with a little creme fraiche and the reserved juices. Finish with the holly leaves and a dusting of icing sugar.