Ingredients
Method
- Preheat the oven to 180 C (350F). Grease and line the bottom of a 26cm round cake tin. Grease the inside walls of the tin and add a few spoonfuls of flour and tap and shake the tin so that the flour makes a coating on the inside. This flour on the inside gives the batter something to cling to and encourages it to rise.
- Put the eggs, sugar and vanilla extract into the bowl of an electric mixer. Beat with the whisk attachment until stiff and pale (around 8 minutes).
- Sift the flour, custard powder, corn flour and baking powder into a large bowl, then sift the mixture again, this time directly into the whipped egg mixture.
- Use a spatula to carefully fold the mixture to combine. Pour into your prepared tin and give it a few gentle taps on the bench to get rid of any bubbles in the batter.
- Bake for 40 minutes, or until risen, slightly golden on top and cake springs back when touched. Run a knife around the edge to help loosen and immediately flip the cake over onto a clean tea-towel, still in its tin, and rest for 10 minutes before removing the tin, peeling of the baking paper and turning over onto a wire rack to cool completely.
- Use a serrated knife to cut the cake into three equal layers. Place one layer on a large cake plate or board that you plan to serve it on. Once assembled this cake can’t be moved easily. Drizzle with a little of each of the flavoured sugar syrups. Cover with the vanilla custard cream.
- Place another cake layer on top, drizzle with more of each flavoured syrups and top with the chocolate custard cream. Finally place the last layer on top. Use your hands to straighten the layers so it’s standing straight and even.
- Use a spatula to cover the cake with a thick layer of buttercream. Put the remaining buttercream into a piping bag fitted with a 2cm star nozzle and pipe rosettes around the bottom and edge of the cake, or as you desire.
- This cake keeps well, and benefits from standing in the fridge for a few hours before serving for everything to set.
Flavoured Sugar Syrup
- Put the sugar and water into a small saucepan and stir over medium heat until sugar is dissolved. Bring to the boil and simmer for 2 minutes. Set aside to cool. Once cool, pour1/3 of the syrup into 3 small bowls. Add the Crème de Menthe to one, the Alchermes or Cherry Liqueur to another and the Anisette liqueur to the third. Stir to combine.
Vanilla Custard Cream
- Put all the ingredients apart from the milk into a bowl. Use a whisk to combine into a thick smooth paste. Add the milk and whisk to combine. Transfer mixture into a medium saucepan and whisk constantly over medium heat until thickened. This takes around 7 minutes.
- Remove from the heat and tip into a large bowl. Allow to cool slightly then cover with cling-film, pressing directly onto the surface to stop a skin from forming. Refrigerate until cool. The mixture will thicken further as it cools.
- Prior to using, beat the custard cream until smooth.
Chocolate Custard Cream
- Put all the ingredients apart from the milk into a bowl. Use a whisk to combine into a thick smooth paste. Add the milk and whisk to combine. Transfer mixture into a medium saucepan and whisk constantly over medium heat until thickened. This takes around 7minutes.
- Remove from the heat and tip into a large bowl. Allow to cool slightly then cover with cling-film, pressing directly onto the surface to stop a skin from forming. Refrigerate until cool. The mixture will thicken further as it cools.
- Prior to using, beat the custard cream until smooth.
Buttercream
- Place the butter and half the icing sugar into a bowl with the milk and vanilla. Beat on medium-low speed until incorporated, then add the rest of the icing sugar and beat on highspeed until thick and white.