Grand Marnier Cake Recipe
Ingredients
| 4 oz/100 g unsalted butter, softened | ||
| 4 oz/100 g caster sugar | ||
| 2 tbsp strong black coffee | ||
| Grand marnier | 5 Tablespoon | |
| 8 trifle sponge cakes | ||
| 15 oz/425 g can mango slices, drained | ||
| 1/2 pint/300 ml whipping cream | ||
| Orange zest to decorate | ||
Directions
Line the base and both ends of a 2 pint/ 1.2 litre loaf tin with lightly oiled vegetable parchment paper.
Cream together the softened butter and the caster sugar until light and fluffy, then gradually beat in the strong black coffee and 3 tbsp Grand Marnier.
Arrange 4 trifle sponge cakes in the base of the lined loaf tin, drizzle 1 tbsp remaining Grand Marnier over the sponge, then spread half the butter mixture on the top.
Arrange the drained mango slices over the butter mixture, then top with the remaining sponge cakes.
Drizzle remaining Grand Marnier over, and spread with the remaining butter mixture.
Cover with a sheet of greaseproof paper, then weigh down with weights or wiped cans.
Chill overnight.
Remove the weights and paper, then turn cake out on to a serving dish.
Whip the cream until thick, then spoon two-thirds on to the cake.
Using a palette knife, smooth the cream over the top and sides of the cake.
Place the remaining cream in a piping bag and use to decorate top and sides.
Decorate top with the orange zest.
Cream together the softened butter and the caster sugar until light and fluffy, then gradually beat in the strong black coffee and 3 tbsp Grand Marnier.
Arrange 4 trifle sponge cakes in the base of the lined loaf tin, drizzle 1 tbsp remaining Grand Marnier over the sponge, then spread half the butter mixture on the top.
Arrange the drained mango slices over the butter mixture, then top with the remaining sponge cakes.
Drizzle remaining Grand Marnier over, and spread with the remaining butter mixture.
Cover with a sheet of greaseproof paper, then weigh down with weights or wiped cans.
Chill overnight.
Remove the weights and paper, then turn cake out on to a serving dish.
Whip the cream until thick, then spoon two-thirds on to the cake.
Using a palette knife, smooth the cream over the top and sides of the cake.
Place the remaining cream in a piping bag and use to decorate top and sides.
Decorate top with the orange zest.
Chef
