INGREDIENTS

INSTRUCTIONS

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

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