Honeycomb gateau

2 servings

Ingredients

Quantity Ingredient
150 grams Raspberries; thawed if frozen,
; plus extra to
; decorate
2 tablespoons Frestive fruit or nut liqueur such as
; Amaretto or Grand Marnier
1 tablespoon Caster sugar
1 200 gram car creme fraiche
Holly leaves; to decorate
Icing sugar; for dusting
3 Eggs
75 grams Caster sugar; plus extra for
; sprinkling
75 grams Plain flour
½ teaspoon Baking powder
1 pinch Salt
50 grams Caster sugar
15 grams Butter
2 tablespoons Golden syrup
1 teaspoon Baking powder
Sunflower oil; for brushing

Directions

FOR THE CAKE

FOR THE HONEYCOMB

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.

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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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