Tipsy Cake

Tipsy Cake

This elegant Victorian-style dessert features layers of tender sponge cake arranged in a towering pyramid, generously soaked with a rich blend of sherry and brandy. Between each layer lies a thick, sweet spread of raspberry or cherry jam, adding a fruity brightness that cuts through the warmth of the spirits. Finished with a moat of velvety custard or cream, this classic confection offers a sophisticated balance of textures and flavors perfect for festive gatherings.

Ingredients

  • 1 pound Sponge cake (Cut into square pieces of descending sizes (large, medium, small) for stacking. Quantity estimated.)
  • 1 cup Raspberry or Cherry Jam (Quantity estimated for layering.)
  • 2 fluid ounces Sherry wine (Originally '1 sherry wine glass'. Converted to modern measurement (approx 2 oz).)
  • 4 fluid ounces Brandy (Originally '2 brandy wine glasses'. Converted to modern measurement (approx 4 oz). Adjust to taste.)
  • 2 cups Prepared Custard or Heavy Cream (Recipe suggests Vanilla Custard, Almond Custard, Pistachio Cream, or Brandy Cream. Use your preferred flavor.)

Instructions

  1. 1In a large crystal saucer or serving dish, arrange four large square pieces of sponge cake so they are touching each other to form a square base.
  2. 2Spread a thick layer of raspberry or cherry jam over the base cakes. Place four slightly smaller sponge cakes on top of the jam layer. Apply another layer of jam, then place four even smaller cakes on top. Continue this process, finishing with a single small piece of cake at the very top to create a pyramid shape.
  3. 3Mix the sherry and brandy together. Slowly pour the mixture over the cake pyramid, starting from the top, allowing it to soak into the sponge gradually. Be careful not to pour too much too quickly; the cake should be moist but not mushy or falling apart. If you prefer less alcohol, reduce the quantity.
  4. 4Once the cake has absorbed the liquor, pour your chosen custard or cream (vanilla, almond, or brandy cream) around the base and over the sides of the cake. Serve immediately or chill before serving.
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