Choc Raspberry Hot Cross Bun Layer Cake

Method

1. 1. Step 1

      Line a 20cm springform cake pan with baking paper

   2. Step 2

      Cut each Hot Cross Bun in half crossway and put 6 tops to the side for topping the cake

   3. Step 3

      Place 6 Hot Cross Bun bases into the base of the prepared pan

   4. Step 4

      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

   5. Step 5

      Continue layering the buns, cream and raspberries before finally topping with the 6 tops you set aside earlier

   6. Step 6

      Place the cake in the fridge to set for at least 3 hours

   7. Step 7

      Remove the cake from the pan before serving