Dragon Age inspired Stained Glass Cake, yummy and pretty! The stained glass effect was inspired by this video.
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
Ingredients
What you'll need
- 1 Batch of Strawberry Jelly
- 1 Batch of Japanese Sponge Cake (baked in Ø14 cm Cake pans)*
- Small amount of Simple Syrup
- 3 × ⅔ Batch of White Chocolate Mousse
Chocolate Jelly:
- 10 grams of Gelatin Powder
- 20 grams of Cold Water
- 100 grams of Dark Chocolate
- 50 grams of Milk
Transparant Jelly:
- 50 grams of Water
- 2 grams of Gelatin
Coloured Jelly:
- 4× 25 grams of Clear Liquid**
- 4× 1 gram of Gelatin
- Optional: Food Colouring
*You can use any cake you'd like, this is the cake I decided to use. The baking time was about 30 to 35 minutes.
**I used strawberry juice and water for this, but you can use a different kind of juice or water with flavouring.
Tools
What you'll need
- Template
- Stainless Steel Baking Ring or Cookie Cutter (Ø14 cm)
- Stainless Steel Baking Ring (Ø16 cm)
- Cake Board (Ø20 cm)
- String
- Silicone Spatula
- Serrated Knife
- Sharp Knife
- Plastic Wrap
- Pastry Brush
- Acetate (at least Ø8 cm)
- Small Boiling Pot
- Small Spoon or Syringe
- Tools: Strawberry Jelly
- Tools: Japanese Sponge Cake
- Tools: Chocolate Mousse
Method
Method
- Prepare Strawberry Jelly.
- Bake 1 batch of Japanese Sponge Cake in a Ø14 cm cake pan and let it cool. NOTE: You can use any cake you'd like, just make sure that it's Ø14cm and you can cut it into three layers.
- Cut out the template.
- Place the ring mould on a cutting board, on top of some plastic wrap.
- Secure the plastic wrap with some string.
- Combine the water and gelatin intended for the chocolate jelly and let it sit for a few minutes, until it has bloomed.
- Combine the whipping cream and chocolate intended for the chocolate jelly, heat and stir until dissolved and combined.
- Add the gelatin to the chocolate and cream mixture and heat until the gelatin has dissolved.
- Pour into the mould.
- Place in the refrigerator to set. NOTE: This'll take at least a few hours.
- Remove the chocolate jelly from the mould and flip it over on a piece of acetate.
- Place the template on top and mark the pieces that need to be removed, by using a toothpick or knife.
- Cut out the pieces that need to be removed and place in the refrigerator until further use.
- Place the ring mould on a cake board and wrap with plastic wrap around the board and outside of the mould.
- Secure the plastic wrap with some string.
- Cut the cake into three layers and brush with Simple Syrup.
- Cut three Ø14 cm circles out of the Strawberry Jelly and place on top of each cake layer, put these in the refrigerator until further use.
- Prepare 2/3 of a batch of White Chocolate Mousse. NOTE: I didn't wait for the chocolate whipping cream mixture to cool to room temperature, this was something I did on purpose so the top surface would turn out smoother, however it does take away some of the air in the chocolate mousse.
- Place a cake layer, with strawberry jelly on top, in the center of the cake mould.
- Pour over the White Chocolate Mousse and place in the refrigerator to set.
- Repeat steps 18 through 20 for the remaining two cake and strawberry jelly layers.
- Once the entire cake is set combine the water and gelatin intended for the transparent jelly.
- Heat this until it has melted and wait for it to cool down to room temperature.
- Pour this on top of the cake and then place the chocolate jelly on top, refrigerate this until it has set.
- Add the liquid and food colouring intended for one colour of your coloured jelly in a saucepot.
- Sprinkle over 1 gram of gelatin.
- Heat this until the gelatin has dissolved and wait for it to cool down to room temperature.
- Use a pipette to drip or a spoon to pour the liquid into the right part of the chocolate jelly outline.
- Repeat until all of the parts are filled.
- Place in the refrigerator to set.
- Remove the mould and serve. NOTE: Since this recipe contains a lot of parts with gelatin do not take it out of the refrigerator too long before serving.