Raspberry Biscuit Cake By Sarah

Summary

Prep Time	35 mins
Total Time	1 hr 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the pudding powder and sugar, stir with orange liqueur and 5 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, remove from the hob and stir in the mixed pudding powder. Cook the pudding for at least 1 minute while stirring and then let it cool down a little.
Sort the raspberries. Set aside 50 g beautiful berries. Chop up the rest.
Line a loaf pan (25 cm long) with foil and layer the pudding alternately with the shortbread biscuits. Sprinkle about 2 tablespoons of crushed raspberries on each pudding layer. Finish with a layer of biscuits. Chill the cake for at least 1 hour.
Whip the cream. Turn the cake out onto a plate, remove the foil. Brush the cake with cream. Crumble the amarettini over it and decorate with raspberries.

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