The Great Australian Bake Off

Make this incredible creation the centerpiece if your next special occasion. 


  • Salted Honeycomb

  • Spray oil

  • 40g Australian honey

  • 70g liquid glucose

  • 200g caster sugar

  • 50g water

  • ½ teaspoon bicarbonate soda

  • 1 teaspoon table salt

  • Crystallised Hazelnuts

  • 120g skinless hazelnuts

  • 75g caster sugar

  • 40g water

  • Raspberry Gelee

  • 1kg fresh raspberries

  • 200ml water to blend

  • 80g strained fresh lemon juice

  • 50g caster sugar

  • 50g titanium gelatine leaves (10x5g titanium gelatine leaves)

  • Honeycomb Cream

  • 100g egg yolks (about 6 eggs)

  • 50g caster sugar

  • 500g thickened cream

  • 15g titanium leaf gelatine (2½ sheets)

  • 150g chopped honeycomb

  • Milk Chocolate and Hazelnut Mousse

  • 5g titanium leaf gelatine (1 titanium leaf)

  • 180g milk chocolate, chopped

  • 100g milk

  • 250g thickened cream

  • 50g semi-fine chopped crystallised hazelnuts

  • Chocolate Sponge

  • 60g plain flour

  • 30g corn flour

  • 45g Dutch cocoa powder

  • 4 eggs, at room temperature

  • 3 egg yolks

  • 165g caster sugar, plus extra for dusting

  • 100g vino cotto

  • 50g unsalted butter, melted

  • Meringue

  • 110g egg whites (from about 3 eggs) at room temperature

  • 50g caster sugar

  • Chocolate Glaze

  • 90g water

  • 90g caster sugar

  • 40g Dutch cocoa powder

  • 80g vino cotto

  • 200g dark chocolate (70% cocoa)

  • 140g thickened cream

  • 30g unsalted butter

  • Fresh raspberries, to serve


  • Salted Honeycomb:

  • 1.

    Grease and line a 20x30cm baking dish with baking paper.

  • 2.

    Place the honey, glucose, sugar and water into a medium saucepan, cook over medium heat until sugar is dissolved.

  • 3.

    Increase the heat and cook to 156°C or until golden. Remove from the heat, quickly whisk in the bicarbonate soda and salt. (don’t over mix or you will lose all the air) - pour on to the prepared tray and leave to cool. Place 150g coarsely chopped honeycomb in a food processor and process until finely chopped. Reserve remaining honeycomb for assembly.

  • Crystallised Hazelnuts:

  • 1.

    Preheat oven to 190ºC. Place hazelnuts onto a baking tray and roast for 10-12 minutes or until golden. Set aside for 5 minutes to cool slightly.

  • 2.

    Grease and line a baking tray with baking paper. Cook sugar and water in a small saucepan over medium heat until the sugar is dissolved. Increase the heat and cook until 118°C (soft ball), add the toasted hazelnuts and stir constantly for about 2 minutes. The sugar will become crystallised and coat the nuts (be sure to cook until the sugar is white and crumbly). Pour onto tray to cool.

  • 3.

    Once cold, process 50g crystallised hazelnuts in mini chopper attachment with stick blender until semi fine. Roughly chop remaining nuts and set aside.

  • Raspberry Gelee:

  • 1.

    Soak the gelatine leaves in a bowl of cold water until soft.

  • 2.

    Process raspberries, water, lemon juice and sugar in the bowl of food processor until smooth. Press through a sieve into a jug to extract as much liquid as possible, discarding the seeds. You’ll need 900g of puree.

  • 3.

    Pour 300g puree into a small saucepan. (Pour remainder into a bowl and reserve.) Bring to a simmer. Remove from heat. Stir in gelatine leaves until dissolved. Pass through a sieve into reserved puree, stir to combine.

  • 4.

    Line 2 swiss roll pans with go between and spray with oil. Divide raspberry mixture between prepared pans. Place in the fridge for 45 minutes or until set.

  • Honeycomb Cream:

  • 1.

    Soak gelatine in a bowl of cold water until soft.

  • 2.

    Whisk egg yolks and sugar by hand in a large bowl. Warm the cream to a simmer and gradually whisk into the egg yolk mixture. Return mixture to saucepan and cook, stirring continuously until thickened.

  • 3.

    Add softened gelatine and stir until dissolved. Whisk in the finely chopped honeycomb, in batches, until melted and smooth. Pass through a sieve into a 20x30cm cake tin. Cover with a sheet of go between and freeze for 30 minutes. Transfer to the fridge and chill for 40 minutes or until completely set.

  • 4.

    Whisk honeycomb cream by hand until smooth then spoon into a piping bag fitted with a #9 plain nozzle ready for assembly. Refrigerate until required.

  • Milk Chocolate and Hazelnut Mousse:

  • 1.

    Soak the gelatine leaves in a bowl of cold water until soft.

  • 2.

    Place milk chocolate in a bowl. Heat milk in a small saucepan and bring to the boil, remove from heat. Stir in gelatine until smooth. Pour through a sieve over the chocolate. Set aside for 2 minutes then stir until smooth.  Allow to cool for a few minutes.

  • 3.

    Whisk cream using an electric mixer until firm peaks; fold cream into chocolate mixture. Stir through finely chopped hazelnuts. Spoon into a 20cm round cake tin, cover with a sheet of go between and freeze for 20 minutes, transfer to the fridge until firm and completely set (about 15-10 minutes)

  • 4.

    Whisk mousse by hand until smooth then spoon into a piping bag fitted with a #9 plain nozzle ready for assembly. Refrigerate until required.

  • Chocolate Sponge and Meringue:

  • 1.

    Preheat oven to 190°C fan-forced. Line 3 swiss roll pans and spray with oil.

  • 2.

    Sift plain flour, cornflour and cocoa into a small bowl.

  • 3.

    Whisk eggs, yolks and sugar in an electric mixer on medium speed (7-8 mins), until thick ribbon stage. Transfer to an extra large metal bowl.

  • 4.

    For meringue, whisk egg whites in an electric mixer to soft peaks, gradually add the sugar a little at a time until just dissolved and mixture is thick and glossy (don’t over mix, or the meringue won’t combine well).

  • 5.

    Stir a large spoonful of the egg yolk mixture into the meringue until combined.

  • 6.

    Using a rubber spatula, combine remaining egg yolk mixture and meringue, fold in sifted flours and cocoa, then vino cotto and butter.

  • 7.

    Divide among 3 greased and lined swiss roll pans and level the surface. Bake for 8-15 minutes or until dry. Set aside to cool in the tin.

  • Chocolate Glaze:

  • 1.

    Combine water, sugar and cocoa in a medium saucepan. Bring to a simmer, stirring until sugar and cocoa dissolve. Strain into a jug; then stir in the vino cotto until combined.

  • 2.

    Combine chocolate, cream and butter in a bowl and place over a saucepan of simmering water until smooth (it will come together when sauce is added). Remove from heat. Add cocoa mixture and stir very gently until combined – avoiding air bubbles; then set aside until thickened slightly (6-8 minutes).

  • To Assemble:

  • 1.

    Using the frame of a 23cm square springform pan cut out 3 squares of sponges and 2 squares of jelly. Leave the baking paper and go between on the bottom of each square.

  • 2.

    Place a square cake board on a chopping board. Invert a square of sponge then peel away the baking paper. Invert a square of jelly on top and peel away the go between. Top with the square frame. Pipe a single layer of milk chocolate mousse (8-10mm thick) across the entire surface then level with a stepped palette knife. Sprinkle with reserved chopped hazelnuts leaving a 1cm border.

  • 3.

    Top with sponge (press down lightly) then jelly.

  • 4.

    Pipe a single layer of honeycomb cream (about 8-10mm-thick) across the entire surface then level with a stepped palette knife. Chop 60g honeycomb into ½ cm pieces and sprinkle over the honeycomb cream leaving a 1cm border.

  • 5.

    Top with sponge (press down lightly) and place in the freezer to set for 25 mins.

  • 6.

    Remove the cake from the freezer and lightly warm the frame with a blow torch, the frame should just slide off. Return the cake to the freezer for 20 minutes.

  • 7.

    Meanwhile make the glaze.Remove the cake from the freezer and place on a rack with a baking tray underneath. Pour the chocolate glaze over the cake, spreading evenly so the top is covered to a thickness of 3mm. Allow any excess to fall down the sides. Set aside until the glaze sets (about 15 mins).

  • 8.

    Warm a cooks’ knife with hot water (dried) and trim 5mm from the edges of the cake.

  • 9.

    Using a large palette knife, carefully lift the cake and board and onto your serving plate.

  • 10.

    Decorate with raspberries piled in the centre of the cake.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 339kj
  • Fat Total 20g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 36g
  • Sugar 29g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Camilla77Report
Made this for a birthday, followed the recipe exactly (except used frozen raspberries) and it turned out just like the picture! Using the frozen raspberries means you get a bit of a gelato when you make the puree so just had to warm it up before straining. I wouldn't reduce the gelatine quantities as others have suggested as it's important for structure! The honeycomb cream does soften up with a bit of whisking (though it did break my whisk...)
Posted by Ti189Report
P.s. Use frozen raspberries for the gelee. About $8 for a kilo.
Posted by Ti189Report
Made this today for a birthday cake. It went over well and here are some tips for anyone considering trying this recipe
* for the sponge, you really do need 3 pans the same size because otherwise it is very tricky. Small pans not large pans. Trust me. I ended up along this part three times!
* the stated recipe has too much gelatin for the honeycomb cream layer. After chilling, mine resembled a rubber chicken or that fake skin they use when doing movie disguises. There was no way I could whisk that baby. I went with the potato masher and even that required major muscles. Finally added more liquid cream. Next time I would halve the recommended gelatin.
* raspberry gelee: another layer with too much gelatin. Ended up having to re-melt it and re-set it after diluting with water. Next time I would go with about half the gelatin.
* glaze was excellent
* going at a fair pace, but not cracking, I would estimate this took 3.5 hours hands on time. It took longer all up due to baking, chilling etc plus making the sponge three times! Have fun.
Posted by Mh27Report
good recipe but the quantities are way out - i would halve the raspberries and the quantities for the mousse and cream
Posted by Hot ChilliReport
I would love to give making this cake a go. But 1kg of raspberries is just too expensive!