Cakes
Stained Glass Cake Recipe
Prep Time | 1 hour |
Cook Time | 1 hour |
Servings |
people
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Ingredients
- 350 g plain flour
- 2½ tsp baking powder
- 240 g unsalted butter
- 250 g golden caster sugar
- 4 large eggs lightly beaten
- 200 g ground almonds
- Zest and juice
- 3 lemons
- 200 ml Milk
- 225 g unsalted butter softened
- 600 g icing sugar, sifted
- 100 ml double cream
- 600 g boiled sweets
- 150 g liquid glucose
Ingredients
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Instructions
- Heat oven to 170C, gas 3. Sift the flour and baking powder, then set aside. Beat the butter and sugar until creamy. Beat in the eggs, adding a little flour after each addition.
- Fold in the rest of the flour and the ground almonds. Add the zest and juice from 2 lemons and the milk, and mix until just combined. Divide between 2 x 17cm round cake tins, greased and lined, and bake for 60-70 mins, then allow to cool.
- Beat the butter and icing sugar until smooth, then add the cream and zest and juice from 1 lemon. Trim the risen tops of the sponges and cut in half to make 4 even layers. Put a sponge on a plate and spread with buttercream using a palette knife. Repeat with the remaining sponges, then cover the whole cake with the buttercream.
- Put the sweets in pans according to colour and add 1 part liquid glucose per 4 parts sweets. Melt over a low heat at first, then turn to high, stirring regularly. Next, pour onto sheets of oiled foil. When cool, break into shards and push into the buttercream.