Ingredients
- 100ml/3½oz double cream
- 50ml/2fl oz clear honey
- 100g/3½oz ready-made stollen cake, cut into three slices and toasted
- 1 tbsp icing sugar, to dust
- 50g/1½oz caster sugar
- 85g/3oz hazelnuts
- ½ lemon, juice only
- 50ml/2fl oz double cream, whipped until stiff peaks form when the whisk is removed
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