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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
- Preheat oven to 220c/Gas 7.
- 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.
- 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.
- 3 For the Honeycomb: Place the sugar, butter and syrup in a large pan and heat gently, stirring till the sugar dissolves.
- 4 Bring the mix to the boil and cook rapidly, without stirring till dark golden brown.
- 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 pwdr into the honeycomb pan, pour the frothy mix 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 cold 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 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.
- 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.
- 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.
- 12 Decorate with a little creme fraiche and the reserved juices. Finish with the holly leaves and a dusting of icing sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 2 servings | |
| Calories 387 | |
| Calories from Fat 127 | 33% |
| Total Fat 14.28g | 18% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 557mg | 23% |
| Potassium 255mg | 7% |
| Total Carbs 51.49g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 12.85g | 9% |
| Protein 14.1g | 23% |
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