Ingredients
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2 cups thickened cream
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1 tablespoon icing sugar mixture
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2 x 125g punnets fresh raspberries
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460g packet double unfilled sponge cakes
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1/3 cup honey, warmed
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2 tablespoons pistachio kernels, chopped
Method
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1Using 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.
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2Using 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.
Source: taste.com.au
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