Knickerbocker Glory Cake

Inspired by trying my first knickerbocker glory I loved the element of the variations of textures and flavour layers, therefore decided to turn the layered ice cream sundae dessert into a cake. This dessert if you’re not familiar with it is served in a large tall glass like you would see of milkshakes in the 1970’s. However unlike a milkshake this dessert traditionally contain ice cream, cream, fruit, and meringue.

Since its conception on 1920 there have been multiple adaptations and varying flavour inclusions, however this cake recipe I have invented is made off my favourite knickerbocker glory ingredient adaptions, being; Peanuts, strawberry, chocolate, coconut and vanilla.

Strawberry and vanilla as the base allows the mix of amazing flavours to bounce off and complement each other, producing a delectable taste.

 

Ingredients:

Cake:

• 215g butter, softened
• 180g caster sugar
• 1 tsn vanilla essence
• 1/2 tsn strawberry essence
• 3 eggs
• 320g strawberry jam
• 320g self-rising flour

Peanut Icing:

• 30g butter, softened
• ¼ cup peanut butter
• 1 cup icing sugar
• 10ml milk

Chocolate Icing:

• 150g butter, softened
• 1 cup icing sugar
• 30g cocoa powder
• 10ml milk

Extras:

• 30g desiccated coconut, roasted
• 40g chopped peanuts, roasted

 

Method:

1. Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
2. Beat butter, vanilla essence, strawberry essence and sugar for 5 minutes or until creamy and pale with electric beaters.
3. Add the eggs one at a time, beating in between each addition.
4. Puree the jam in a food processor until smooth, leave aside.
5. Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combine.
6. Pour the mix into the prepared cake tin and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
7. Wait 5 minutes, then invert the cake onto a cake tray to cool completely.
8. Meanwhile make the peanut icing but placing all the ingredients on a bowl and beat with electric beaters until pale, set aside.
9. In another bowl beat the chocolate icing ingredients until pale, light and fluffy.
10. Cut the cake in half horizontally.
11. Spread the peanut icing on the bottom cake layer and place the 2nd layer on top.
12.  Spread the chocolate icing on the top cake layer and sides.
13. Sprinkle with roasted coconut on the sides of the cake as well as roasted peanuts – serve and enjoy.