Pimms Trifle Cake

Directions

Important! You'll need to use the same 20cm cake tin for the jelly layer and the 3 cakes. Therefore, I recommend making the jelly first so it has time to set. You could do this step the day before you bake the cakes, then leave the jelly to set overnight in the fridge.

To make the jelly layer:

1. Line the bottom and sides of a 20cm (8inch) cake tin with 2 layers of clingfilm. Make sure there are no gaps or holes.
2. Break the jelly into small cubes. Add these to a measuring jug then pour in approximately 100ml boiling water. Stir until the jelly cubes have completely dissolved.
3. Top up with cold water to the 300ml mark. Mix again, before pouring into the lined cake tin.
4. Cut the green stems off the top of the strawberries, then slice each strawberry into 1cm discs.
5. Arrange the strawberry discs flat in the jelly. I find it easier starting with the bigger discs, then gradually working through the smaller ones to fill in any gaps. The less gaps there are, the more stable the jelly layer will be. So pack as many in as possible and cut some into segments if required.
6. Refrigerate to set. This will take 2-3 hours.
7. Once completely set, very carefully lift the jelly out using the clingfilm. Transfer to a plate and store in the fridge until you're ready to assemble the Pimms Trifle Cake.

To make the Pimms syrup:

1. Pour 150ml of Pimms into a small pan.
2. Tip in the caster sugar.
3. Gradually bring to the boil, stirring continuously to dissolve the sugar.
4. Boil for a further 6-8 minutes, until the liquid has reduced by about half and takes on a syrup consistency.
5. Remove from the heat. Set aside to cool.

To make the cake layers:

1. Preheat the oven to 180C/160Fan/Gas4.
2. Line and grease 3 x 20cm (8 inch cake tins).
3. In a large bowl, beat together the softened butter and sugar.
4. Lightly whisk the eggs in a small jug.
5. Gradually pour these in to the bowl, mixing as you go.
6. Sift in the flour and baking powder. Whisk until you have a smooth cake batter.
7. Cut the large orange in half. Set one half aside for later. Squeeze the other to remove 1 tbsp juice.
8. Add the juice to the bowl, along with 2 tbsp Pimms. Mix again to fully incorporate all the ingredients.
9. Divide the mixture equally between the 3 cake tins.
10. Bake for 15-18 minutes, until the cakes have risen and are cooked in the centre.
11. Remove from the oven then leave to cool for 5 minutes.
12. While the cakes are cooling but still in the tins, drizzle 1.5 tbsp Pimms syrup over the top of each cake.
13. Leave for a further 5 minutes.
14. Transfer to a wire rack to cool completely.

To make the custard layer:

1. Tip the custard powder and sugar into a large pan.
2. Pour in a little of the milk, mix to a smooth paste.
3. Add the remaining milk. Gently bring to the boil over a medium heat, stirring continuously until you have a very thick custard.
4. Remove from the heat and let the custard completely cool. Give it a mix every few minutes to prevent a skin forming.

For the topping:

1. Whisk together the double cream and sugar in a large bowl until it reaches a spreadable consistency.

Assemble the Pimms Trifle Cake:

1. Start by placing one of the cakes on your serving plate.
2. Remove the jelly from the fridge, carefully peel off the clingfilm, then place the jelly on top of the cake. Make sure it's lined up.
3. Add another cake layer on top of the jelly.
4. Top this with the custard. I find it easiest adding the custard to a piping bag with a large round nozzle fitted, then piping a ring around the edge of the cake before filling the rest in.
5. Finish with the final cake.
6. Spread the cream evenly over the top of the cake.
7. Place the remaining orange half cut side down on a chopping board. Cut into approximately 5mm slices, then each slice into 2 or 3 segments.
8. Arrange the extra strawberries, orange segments and mint sprigs over the top of the cake.
9. Serve.