Ingredients
Rhubarb Compote:
- 400g prepared Rhubarb
- 500ml Bottle Brothers Rhubarb and Custard Cider
- 4 Tbsp Caster Sugar
- Zest of 2 Lemons
Sponge Recipe:
- 500g Self Raising Flour
- 500g Caster Sugar
- 500g Margarine
- 8 Large Eggs
- 2 tsp Vanilla Essence
Custard Buttercream:
- 400g Softened Butter
- 550g Icing Sugar
- 50g Custard Powder
- Yellow food colouring (optional)
Rhubarb Buttercream:
- 200g Softened Butter
- 350g Icing Sugar
- 2tsp Rhubarb Essence
- Pink Food Colouring
Give your guests a WOW factor with this Rhubarb & Custard triple layer cake! The perfect party piece for any celebration…
RHUBARB COMPOTE:
• Put all the ingredients in a pan and bring to a rolling boil.
• Boil for 2 minutes on high and then turn down to a gentle simmer.
• Simmer on low for 45 minutes.
• Take off the heat.
• Leave to cool whilst making the cake.
SPONGE:
• Preheat the oven to 180°, grease and line 3 x 8" cake tins.
• Using a stand mixer or electric whisk, cream together the butter and sugar on high.
• In turn add equal amounts egg and flour, mix on low until combined, add the vanilla try not to over mix.
• Pour into 3 tins and bake until cooked through around 40 mins (When an skewer inserted comes out clean).
• Leave to cool whilst making the buttercream.
Custard Buttercream:
• Whisk butter on high until pale and creamy.
• Sieve icing sugar and custard powder into the butter and mix on high until combined.
• If using yellow food colouring, add a couple of drops until you create your desired colour.
• Scoop into a piping bag ready for use.
Rhubarb Buttercream:
• Whisk butter on high until pale and creamy.
• Sieve icing sugar into the butter and mix on high until combined.
• Add rhubarb essence and mix slowly.
• Add a couple of drops of pink food colouring until you create your desired colour.
• Scoop into a piping bag ready for use.
To assemble the cake:
• Make sure cakes are completely cool before cutting.
• Level each cake by cutting the dome off.
• Spread bottom later with custard buttercream.
• Pipe a small line around the edge of the cake to create a well for compote.
• Fill well with rhubarb compote.
• Repeat steps 1-4 for next layer.
• Place final sponge on top and cover whole cake with custard buttercream, creating a crumb coat.
• Leave to chill in fridge until hard and set.
• Pipe rhubarb buttercream in dots around cake up to half way line.
• Repeat on top half with custard buttercream.
• Using a palette knife drag around edge of cake until smooth and no gaps.
• Refrigerate until set.
To add the wow factor:
• Melt two bars of white chocolate, drizzle over the top, creating the drip.
• Refrigerate until set.
• Pipe swirls on top using excess buttercream.
• Finish with boiled sweets.
Enjoy!
Recipe courtesy of Tamsin's Tasty Treats
