RASPBERRY RIPPLE CAKE.

You will need to assemble this simple cake a whole day before it is served. Ingredients......600 ml of thickened crea, 250 gm of creme fraiche, 1 tsp of vanilla bean paste, 40 gm of icing sugar, 250 gm of raspberries, finely grated grated zest of 1 lemon, 250 gm of Biutternut Snap biscuits or any plain sweet biscuit of your choice, extra fresh berries, to serve. Combine the cream, creme fraiche,vanilla and 3 tbs of the icing sugar in a large bowl and beat to stiff peaks. Place the raspberries in a bowl with the lemon zestand the remaining 1 tbs of icing sugar and crush together with the back of a fork. Line a 23 cm loaf pan with plastic wrap, with plenty overhang all round. Spread a thin layer of the whipped cream mixture over the base then top with a layer of biscuits. you can bread some of the biscuits to make them fit. Top with another layer of cream, then half of the raspberry mixture. Repeat the layers with remaining ingredients, finishing with cream.. (reserve / set aside 1/2 a cup of the cream mixture for finishing the cake.) Enclose the cake with the overhanging plastic wrap and place in your freezer overnight. The next day transfer the cake to your refrigerator and leave for another 12 hours. When ready to serve, unwrap the overhanging plastic wrap. Place your serving plate over the tin and invert the whole cake, lift off the tin and remove all the plastic wrap. Use the remaining cream to cover the sides and top of the cake, then decorate with the extra raspberries / berries to serve. Serve and enjoy.