Jammy dodger, vanilla, summer berry & strawberry mousse cake 

Guest post by Brett Murray

Foreword from The Leopard Print Baker

Jammie Dodgers were my favourite biscuit as a child, heck, they’re one of my favourite treats now! I was super excited (and also madly jealous) when my friend Brett sent me a picture of his latest baking accomplishment featuring my favourite jammy friends, so I immediately asked if he’d contribute to The Leopard Print Baker. Well, straight away I asked him to fed-ex some of the cake over, then I asked him to write for the blog.

The recipe, instructions and photo below are all his amazing work.

If any of you are planning to give this recipe a try it is my birthday in a few weeks time *hint hint hint*…

image1
Brett’s gorgeous spongecake

All Ingredients:

  • 225g/ 8oz caster sugar
  • 525g/18.5oz unsalted butter
  • 4 large eggs
  • 225g/8oz self-raising flour
  • 1 teaspoon of baking powder
  • 2 teaspoon of Madagascan vanilla essence
  • 1 splash of milk
  • 600g/21 oz icing sugar, sifted
  • 1 x pack angel delight strawberry
  • 900ml/32 imperial oz double cream
  • 1 x jar or strawberry jam (you can use cooked fruit with sugar if you wish)
  • 1 x pack of jammy dodgers
  • 1 x punnet of strawberries
  • 1 x punnet of sweet blueberries

This cake recipe is divided into 4 different elements, I will list them below separately and then have an assembly section at the bottom!

Sponge Cake Ingredients:

  • 225g/8oz caster sugar
  • 225g/8oz unsalted butter
  • 4 large eggs
  • 225g/8oz self-raising flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of Madagascan vanilla essence
  • 1 splash of milk

Sponge Cake Method:

  1. Line 2 x 20cm/8” tins with grease proof paper, I tend to use springform tins and grease the sides and bottom with butter if you agree, then forget the paper. Set the oven to 160 degrees (fan assisted) or 180C if not.
  2. Beat together your butter and sugar until light and fluffy, it’s better if the butter is at room temp before beating! Add the eggs one by one to the mixture, beating through and scooping the mix down if it splashes up this sides of the bowl. Add your vanilla extract and combine. Keep the milk out for now.
  3. I like to separate my dry and wet ingredients in two seperate bowls before mixing. So sift your flour into a separate bigger bowl and add the teaspoon of baking powder. Mix this up so the baking powder is fully combined.
  4. Add the wet ingredients (minus the milk) and whisk until smooth, now you add the milk to bring the mix to the right consistency. The mixture shouldn’t be too runny but slowly moves around the bowl when tilted (I usually add about 4-5 tablespoons).
  5. Divide mixture evenly between your two banking tins and but in the middle of your oven for 20-25 minutes. You want a springy consistency and a dry probe after poking post bake.

 

Butter Cream Ingredients:

  • 600g/21oz icing sugar, sifted
  • 300g/10oz unsalted or salted butter, softened

Butter Cream Method:

  1. Beat the icing sugar and butter together until smooth, you can leave this out until later.

 

Vanilla Cream Ingredients:

  • 1 teaspoon of vanilla extract
  • 450ml/16 imperial oz double cream

Vanilla Cream Method:

  1. Pour the cream in a bowl with the vanilla extract and whisk until whipped. You do not want the cream to be too far beaten, you want a consistency where peaks begin to form on your cream once whisked.

 

Strawberry Mouse Frosting Ingredients:

  • 1 x pack angel delight strawberry
  • 450ml/16 imperial oz double cream

Strawberry Mouse Frosting Method:

  1. Pour the cream in a bowl with the angel delight powder, You do not want the cream to be too far beaten, you want a consistency where peaks begin to form on your cream once whisked, this will happen a lot quicker with the angel delight powder combined. Once whipped, scoop this into a piping bag for later.

 

Assembly: 

Now it’s time to assemble the cake, take the layers out and let cool, cut each layer in half so you now have four layers. It is imperative that you give time for these to cool as the cream going between these layers will melt!

  1. Lay the first layer down and spread a layer of jam on the base, chop strawberries in half and layer over the jam. Cover this with a generous helping of vanilla cream.
  2. Lay the second layer of cake on top of the cream and cover in jam once again. This time lay your buttercream on top of the jam, once completed bury blueberries on this layer,
  3. For the third layer we will repeat the layer of strawberries and vanilla cream, to finish off assembling place the final layer of cake on top.
  4. I like to wet the top of the cake with some more vanilla cream before decorating with finishing touches.
  5. Now pipe the strawberry mousse on top of the cake, I like to spiral out from the middle. Pipe extra in the middle to sit your jammy dodger in.
  6. Next cut 4 other jammy dodgers in half and bury them in the mousse creating a inside circle. To finish off
  7. I sprinkle strawberries and blueberries and blob a little bit of jam so it looks like the heart is oozing jam down the cake.
  8. This cake can be quite hard to cut neatly so make sure you present first before it slowly gets demolished through multiple slices!

 

One Comment Add yours

  1. Beautiful, looks amazing!

    Like

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