Berry brandy snap layer cake recipe

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serves: 4

Nutrition per portion

Calories 389 kCal 19%
Fat 31g 44%
  -  Saturates 19g 95%
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  • Triple tested: Crisp, melt-in-the-mouth brandy snaps with sweet, juicy seasonal berries and cream… heaven! Brought to you by Essentials magazine


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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


    • 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.

    • 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.

    • 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.

    • 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.

    • 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.

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