Honey Raspberry cake for children

 2 cups thickened cream
 1 tablespoon icing sugar mixture
 2 x 125g punnets fresh raspberries
 460g packet double unfilled sponge cakes
 1/3 cup honey, warmed
 2 tablespoons pistachio kernels, chopped

Step 1
Using an electric mixer, beat cream and icing sugar together until medium peaks. Add 2/3 of the raspberries. Beat until mixture is combined and raspberries are roughly chopped.
Step 2

Using a serrated knife, cut each sponge in half. Place one cake on serving plate. Brush liberally with honey. Top with 1⁄4 cream mixture. Repeat layering, finishing with a layer of cream. Sprinkle with remaining raspberries and pistachios. Serve.

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