Desserts
Afternoon tea layer cake
Afternoon tea layer cake
Ingreadient
- 8 plain scones
- 4 English breakfast tea bags
- 100 g dark chocolate (70%) , plus extra to serve
- 2 x 400g tins of custard
- 400 g strawberries
- 50 ml elderflower coridal
- icing sugar , for dusting
Direction
- Preheat the grill. Slice each scone into three equal rounds and, in batches in a 25cm x 30cm roasting tray, lightly toast them all. Snap the chocolate into a heatproof bowl in small chunks. Place the tea bags in a large measuring jug with 400ml of boiling kettle water. Sit the bowl on top and stir occasionally until melted. Remove the bowl, then scoop out and discard the tea bags.
- Once the tray is cool, line with a sheet of damp greaseproof paper. Layer half of the toasted scones in the tray and drizzle over two-thirds of the tea, letting it soak into the scones. Stir 1 tin of custard into the melted chocolate, then spread over the scones in an even layer. Hull and slice most of the strawberries, then layer them over the chocolate custard and drizzle with the elderflower cordial. Dunk the rest of the scone slices in the remaining tea and arrange over the top, then spoon and spread over the second tin of custard. Place in the fridge overnight to set, then turn out on to a board to serve. Dust with icing sugar, slice and dot over the remaining strawberries, and finish with gratings or shavings of dark chocolate.
