Raspberry 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 cubes. Add these to a small 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 raspberries in half lengthways. Starting from the outer edge, with the thicker end towards the cake tin, lay the raspberries cut side down in the jelly to form rings of fruit. Fill in any gaps with extra raspberries until you can't fit any more in.
5. Refrigerate to set. This will take at least 2-3 hours.
6. Once completely set, carefully lift the jelly out using the clingfilm. Transfer to a plate and store in the fridge until you're ready to assemble the Raspberry Trifle Cake.

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, milk and vanilla extract in a small jug.
5. Gradually pour this in to the bowl, mixing as you go.
6. Sift in the flour and baking powder until all the ingredients are fully incorporated and you have a smooth cake batter.
7. Divide the mixture equally between the 3 cake tins.
8. Bake for 15-18 minutes, until the cakes have risen and are cooked in the centre.
9. Remove from the oven then leave to cool for 5 minutes.
10. While the cakes are cooling but still in the tins, gently brush the tops with the sherry (or whichever alcohol you are using).
11. 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 pipeable consistency.

Assemble the Raspberry Trifle Cake:

1. Start by placing one of the cakes on your serving plate.
2. Remove the jelly from the fridge, 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. Spoon about half of the cream into a piping bag with a large star nozzle attached. Spread the rest of the cream evenly over the top of the cake.
7. Pipe cream stars around the outer edge, then top each one with a fresh raspberry to finish.