Recipe

Tipsy Cake with a Twist

Tipsy Delight: A Boozy Twist on a British Classic

4.7 out of 5

Indulge in the rich and decadent flavors of Tipsy Cake, a beloved dessert from British cuisine. This recipe adds a unique twist to the traditional dish, elevating it to new heights of deliciousness.

Dessert› Cake› Tipsy Cake

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Preparation time

30 minutes

Cooking time

N/A

Total time

2 hours 30 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free, Alcohol-free (if substituted with non-alcoholic syrup)

Allergens

Dairy

Not suitable for

Vegan, Gluten-free

Ingredients

1 sponge cake (9-inch/23cm) 1 sponge cake (9-inch/23cm)
1 cup (240ml) sherry or brandy 1 cup (240ml) sherry or brandy
1 cup (240ml) water 1 cup (240ml) water
1 cup (200g) sugar 1 cup (200g) sugar
1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped
1 cinnamon stick 1 cinnamon stick
2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
Assorted fresh fruits (berries, citrus slices, etc.) for garnish Assorted fresh fruits (berries, citrus slices, etc.) for garnish

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 25g, 15g
Carbohydrates (total, sugars): 30g, 20g
Protein: 3g
Fiber: 1g
Salt: 0.1g

Preparation

1.
In a saucepan, combine the sherry or brandy, water, sugar, vanilla bean seeds, and cinnamon stick. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let the syrup cool.
2.
Using a serrated knife, slice the sponge cake horizontally into three equal layers.
3.
Place one layer of the cake on a serving platter and generously brush it with the syrup. Repeat with the remaining layers, making sure to evenly distribute the syrup.
4.
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
5.
Spread a layer of whipped cream on top of the cake and repeat with the remaining layers.
6.
Garnish the top of the cake with fresh fruits.
7.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
8.
Serve chilled and enjoy!

Treat your ingredients with care...

Sponge cake — Ensure the sponge cake is cooled completely before slicing to prevent it from crumbling.
Sherry or brandy — Choose a high-quality sherry or brandy to enhance the flavor of the cake.
Fresh fruits — Use a variety of fresh and ripe fruits for the best taste and presentation.
Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for better results.
Vanilla bean — Scrape the seeds from the vanilla bean using the back of a knife for maximum flavor extraction.

Tips & Tricks

For a non-alcoholic version, substitute the sherry or brandy with a non-alcoholic syrup or fruit juice.
Experiment with different combinations of fruits to create your own unique twist on the Tipsy Cake.
Make sure to evenly distribute the syrup between the cake layers to ensure a moist and flavorful result.
Chill the cake for at least 2 hours before serving to allow the flavors to develop and the cake to set.
Serve the Tipsy Cake with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.

Serving advice

Serve the Tipsy Cake chilled for the best taste and texture. Cut the cake into slices and garnish each serving with additional fresh fruits and a dusting of powdered sugar.

Presentation advice

Present the Tipsy Cake on a beautiful cake stand or platter to showcase its layers and vibrant colors. Decorate the top with an artful arrangement of fresh fruits for an eye-catching display.