Honeycomb raspberry crunch cake
Servings Prep Time
10 30mins
Cook Time Passive Time
5mins plusfreezing
Servings Prep Time
10 30mins
Cook Time Passive Time
5mins plusfreezing
Ingredients
Instructions
  1. Grease a 6cm-deep, 20cm (base) round springform cake pan. Line base and side with baking paper.
  2. Cut biscuits in half crossways to expose filling. Remove and discard filling from biscuits. Arrange half the biscuits over base of prepared pan, trimming to fit.
  3. Place ice cream in a large bowl. Add frozen raspberries and stir to combine. Spoon ice cream mixture over biscuit base in prepared pan. Smooth surface. Top with remaining biscuits. Cover loosely with plastic wrap. Freeze overnight.
  4. Meanwhile, place lemon in small saucepan, cover with cold water. Bring to the boil. Boil for 1 minute, drain. Place sugar and the water in small saucepan; stir over low heat until sugar dissolves. Add lemon slices, bring to the boil. Remove from heat. Stand 30 minutes or until slices are translucent; drain. Place lemon slices on wire rack over baking tray to cool. Cut slices in half.
  5. Remove ice cream cake from pan, discarding baking paper. Transfer to a serving plate. Top with cream, fresh raspberries, lemon slices and honeycomb bar.

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