I really enjoy making cakes. I have featured a few on the blog but I must admit I get a lot of repeat requests from friends and family as they like the cakes they have tried before and as we don’t have them often generally they want a repeat of what they have tried. But then how would you know if you like other cakes if you don’t try them? Recently we had a family get together so I offered as I always do to make a cake, but, with one condition that I make something different.
Easier said than done. I couldn’t decide what to make. Then I remembered experimenting with a toffee vodka in a cupcake recipe a little while back. I took a look in my drinks cabinet and there I found amaretto. Perfect. I have my first flavour but what to combine it with? After a little think I had planned out my next creation.
250ml double cream (I normally use milk in my sponges but thought I’d try something different.)
170g softened butter
Extra softened butter to coat baking tins
440g caster sugar
6 medium eggs
1tsp vanilla essence
2tsp almond essence
530g plain flour
2tbsp baking powder
For the Filling
460g double cream
120ml amaretto liquor
3 sheets of gelatin
Set aside a quarter of the filling once mixed to add to the butter cream
For the Butter cream Icing
340g softened butter
460g icing sugar
Set aside a quarter of the above filling once mixed to add to the butter cream
3tbs amaretto liquor
1tsp almond extract
200g white chocolate
200g milk chocolate
For the Sponge
Preheat the oven to 180 degrees (a little higher if it isn’t a fan oven). Line the bottom of 3 9inch tins with greaseproof paper the coat with a little butter .
Place the cream and butter in a large pan and heat gently until the butter melt. Set aside to cool a little.
In another bowl whisk together the eggs and sugar. Add both essences and combine.
In a separate bowl measure out the flour, baking powder and salt and mix well.
Take the cream and butter mix and pour it into the egg and sugar mix and mix well. Then gradually sieve in and fold a few tablespoons at a time of the dry ingredient mix.
Once fully combined distribute evenly between the three tins.
Cook for 22-27 minutes at 170 degrees. Check it has cooked through with a skewer. Cool the sponges before adding the filling / butter cream.
For the Filling
Place the gelatin sheets into a bowl of cold water to soak.
In a saucepan place the double cream and Amaretto and simmer. Remove from heat. Squeeze out the liquid from the gelatin and add in the gelatin mixing well until it dissolves. Add in the sugar and stir well. Place in the fridge for approx. 30 minutes, it needs to be firm but do not allow it to set.
Spread the filling onto two of the cake tops, the base and middle cake then sandwich together and place in the fridge to chill.
For the Butter Cream Icing
Pop the butter and icing sugar into a bowl add in the amaretto liquor and almond extract plus the quarter of the filling which was set aside. Mix well then spread over the cake.
For the Chocolate Cage
Place a piece of baking paper around the cake and allow a few centimeters extra then cut. Trim the paper down so it is about 1.5 inches higher than the cake.
Melt one of the chocolates and drizzle in a circular motion all around the paper from the top to the bottom covering as many gaps as possible but keeping it even. Repeat with the other chocolate and allow to set a little. Do not allow the chocolate to set completely as it will crack when you place it around the side of the cake.
Hold the chocolate covered paper around the cake so it goes all the way around and gently press then remove the paper. The chocolate cage should stay attached to the cake.
Decorate the top as you wish.
I was in a hurry to go somewhere so I poured about 260g of maltesers onto the top but you can always add chocolate dipped strawberries for a pretty finish.