Berry brandy snap layer cake recipe

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(42 ratings)

Triple tested: Crisp, melt-in-the-mouth brandy snaps with sweet, juicy seasonal berries and cream… heaven! Brought to you by Essentials magazine

  • healthy
Serves4
Total Time40 mins
Nutrition Per PortionRDA
Calories389 Kcal19%
Fat31 g44%
Saturated Fat19 g95%

Triple tested: Crisp, melt-in-the-mouth brandy snaps with sweet, juicy seasonal berries and cream… heaven! Brought to you by Essentials magazine

Ingredients

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  • 500g mixed summer fruit - strawberries, blackberries, raspberries and blueberries
  • 1tbsp caster sugar
  • 2tbsp liqueur, such as Amaretto, Framboise, Cassis or Cointreau

For the brandy snap rounds

  • 50g unsalted butter
  •  50g golden syrup
  •  50g caster sugar
  •  100g plain flour
  •  good pinch ground ginger

For the vanilla cream

  • 500ml double cream
  • 1tsp vanilla extract/paste
  • 1tbsp icing sugar, plus extra for dusting

WEIGHT CONVERTER

to

Method

  1. Put the fruit in a bowl, sprinkle with 1tbsp sugar and liqueur, and toss together, cover and set aside. To make the brandy snaps, heat the oven to Mark 5/190C. Cut 4 sheets of baking paper, draw a 20cm circle onto each, then turn each sheet over.
  2. Gently melt the butter, syrup and caster sugar together until liquid. Stir to combine. Add all the flour and ginger, and stir briefly to bring the mixture together to form a soft dough. Divide into 4 and shape each piece into a ball.
  3. While the dough is still warm, put a ball in the centre of each baking-paper template. Press out with the heel of your hand, cover with clingfilm, then roll out until you have a very thin circle just covering the pencil marking. Trim edge with knife.
  4. Remove clingfilm, transfer to baking trays and bake 2 at a time for 4-6 mins until golden brown (they turn very quickly!). Slide the baking paper off the trays and cool rounds on wire racks. When cold and crisp, peel off baking paper.
  5. For the filling, whisk together the cream, vanilla and icing sugar until softly whipped. Layer the brandy snap rounds with cream and fruit to form a stack. Top with a little fruit and sprinkle with icing sugar to serve.