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

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.

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