Juliet Sear’s take on the famous cake of the Royal wedding
This cake can be enjoyed in its own right, or as the crown centre of my three-tiered Queen’s birthday cake: read the article on how to assemble it. This recipe makes enough to fill a 4" round cake tin, to 3" deep.
Some butter for greasing the tin
225g rich tea biscuits
120g soft unsalted butter
1 tsp vanilla bean paste
120g golden caster sugar
120g dark chocolate, melted and allowed to cool slightly
Grease the tin well and line it by laying two long strips of greaseproof paper in the tin, so that the base is covered and the paper comes all the way up the sides and a few inches over for pulling the cake out once set.
Break the biscuits up into large chunks (about the size of a pound coin) and set aside.
Cream the butter, vanilla paste and sugar together in a stand mixer or by hand until light and creamy. Mix the melted chocolate into the butter and sugar stirring constantly until filly mixed.
Beat in the egg, fold in the biscuit pieces and make sure they are all nicely coated by the wet mix. Spoon the mix into your tin, and press down firmly at intervals to pack the mix down tightly. Allow to chill in the fridge for at least a couple of hours or overnight.
Once ready to use, run some hot water into a large bowl or the and place the tin in the water—without wetting the cake—for 10 to 20 secs until the cake feels a little loose when you pull on the long lengths of the baking paper.
Remove from the sink and pull out the cake, place in clingfilm and store in the fridge until you are ready to decorate—see my cake decoration article for details.
Recipe: Juliet Sear
Images: John Holdship