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Raspberry honey dessert cake

  • 0:10 Prep
  • 12 Servings


  • 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


  • 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.
  • 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.

Source: taste.com.au


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