Choc Raspberry Hot Cross Bun Layer Cake
A match made in heaven – Choc Chip Hot Cross Buns and raspberries! A delicious and impressive way to celebrate Easter with your friends and family!
9 Bakers Delight Choc Chip Hot Cross Buns
600ml thickened cream
3 tbsp icing sugar
250g fresh or frozen raspberries
Line a 20cm springform cake pan with baking paper
Cut each Hot Cross Bun in half crossway and put 6 tops to the side for topping the cake
Place 6 Hot Cross Bun bases into the base of the prepared pan
Place the cream and icing sugar into a large bowl and whip to soft peak consistency. Spoon half of the cream over the buns that are in the pan and layer with half of the raspberries
Continue layering the buns, cream and raspberries before finally topping with the 6 tops you set aside earlier
Place the cake in the fridge to set for at least 3 hours
Remove the cake from the pan before serving
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