Berry brandy snap layer cake

(7 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Essentials magazine, berry brandy snap layer cake
Essentials magazine, berry brandy snap layer cake
  • Serves: 4

  • Total time:

  • Skill level: Master chef

  • Costs: Mid-price

Essentials recipe Triple tested: Crisp, melt-in-the-mouth brandy snaps with sweet, juicy seasonal berries and cream… heaven! Brought to you by Essentials magazine


  • 500g mixed summer fruit - strawberries, blackberries, raspberries and blueberries
  • 1tbsp caster sugar
  • 2tbsp liqueur, such as Amaretto, Framboise, Cassis or Cointreau

For the brandy snap rounds

  • 50g unsalted butter
  •  50g golden syrup
  •  50g caster sugar
  •  100g plain flour
  •  good pinch ground ginger

For the vanilla cream

  • 500ml double cream
  • 1tsp vanilla extract/paste
  • 1tbsp icing sugar, plus extra for dusting


  1. Put the fruit in a bowl, sprinkle with 1tbsp sugar and liqueur, and toss together, cover and set aside. To make the brandy snaps, heat the oven to Mark 5/190C. Cut 4 sheets of baking paper, draw a 20cm circle onto each, then turn each sheet over.
  2. Gently melt the butter, syrup and caster sugar together until liquid. Stir to combine. Add all the flour and ginger, and stir briefly to bring the mixture together to form a soft dough. Divide into 4 and shape each piece into a ball.
  3. While the dough is still warm, put a ball in the centre of each baking-paper template. Press out with the heel of your hand, cover with clingfilm, then roll out until you have a very thin circle just covering the pencil marking. Trim edge with knife.
  4. Remove clingfilm, transfer to baking trays and bake 2 at a time for 4-6 mins until golden brown (they turn very quickly!). Slide the baking paper off the trays and cool rounds on wire racks. When cold and crisp, peel off baking paper.
  5. For the filling, whisk together the cream, vanilla and icing sugar until softly whipped. Layer the brandy snap rounds with cream and fruit to form a stack. Top with a little fruit and sprinkle with icing sugar to serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 389(kcal)
  • Fat 31.0g
  • Saturates 19.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter