Othello Layer Cake
- 2 egg whites
- 75 g ground almonds
- 50 g caster sugar
- 100 g icing sugar
- 1 tsp almond extract
- 400 ml whipping cream
- 1 tbsp icing sugar or confectioners’ sugar
- 75-100 g raspberry jam
- 100 g icing sugar or confectioners’ sugar
- 50 g good-quality 70% dark chocolate melted and still warm.
- 150 g store-bought good-quality marzipan
- a large baking sheet greased and lined with baking parchment
- a piping/pastry bag fitted with a plain nozzle/tip
- (If you are making the sponge layers, complete these first and set aside).
- Preheat the oven to 180°C (350°F) Gas 4.
- To make the almond layer, whisk the egg whites until stiff, add the other ingredients and mix until smooth. Spread the almond mixture into a circle the same size as the cake bases (20 cm/8 inches diameter) on the baking parchment on the baking sheet. Bake in the preheated oven for around 15 minutes until golden brown. Leave to cool.
- Whip the cream until stiff with the icing/confectioners’ sugar. Reserve 1 heaped cup of the whipped cream for decoration. Fold the remaining whipped cream into the pastry cream until smooth, then refrigerate.
- Make sure your prepared layer cake bases are completely even in size. If not, trim to fit. To assemble, place the almond layer on a serving plate and spread a thin layer of raspberry jam/jelly on top. Add a third of the pastry cream mixture, and spread evenly. Repeat the cream and jam/jelly addition again with the first and second sponge cake layers.
- Turn the third and final sponge cake layer over and add a thin, even layer of jam/jelly. Place it, jam side down, onto the pastry cream on the layer below. Ensure the whole cake is even and stable. Use a little of the leftover whipped cream and a spatula to even the filling around the edges so the sides are straight. If you find this tricky, refrigerate and then do it.
- To make the icing/frosting, add the icing/confectioners’ sugar to a bowl along with 1–2 tablespoons of hot water and mix until smooth. Add the warm, melted chocolate. If it is too thick, add a bit more water. Too thin, a bit more sugar. You want a smooth, thick yet spreadable consistency. Spread a generous layer on top of the cake to the edge.
- Work the marzipan with a little icing/confectioners’ sugar, then roll it out to a piece long enough to fit around the sides of the cake and the same height as the cake exactly. Do it in two lots if you find this easier.
- Cut the edges of the marzipan so they are sharp, then wrap around the cake and secure with a dab of water. Put the reserved whipped cream in a piping/pastry bag and pipe dots of cream all around the top edge, hiding where the chocolate ends. Refrigerate before serving.