Raspberry Crush Brioche Cakes
12 slices of St Pierre brioche loaf
300ml whipping cream
1 tablespoon icing sugar, sifted plus extra to decorate
200g raspberries, plus extra to decorate
Honey or golden syrup to decorate (optional)
How to make
To make the raspberry crush filling , whip the cream and icing sugar until soft peaks form. Add the raspberries and
stir to combine. Cut a round out of each brioche slice (approx 6cm wide). Spread the raspberry crush over 4 of the
slices and sandwich with 4 rounds. Spread raspberry crush again and top with the remaining 4 rounds. Dust over
with the sugar and place 3 raspberries on each cake.
Dust the raspberries with more icing sugar and rizzle with honey or golden syrup if desired.