Step 1:
Sponge Time
Preheat oven to 160.C/Fan 140.C/Gas 3 and grease and line the cake tins.
Step 2:
Cream your butter and sugar together in a large bowl with a free-standing or hand-held mixer until light and fluffy.
Step 3:
Crack the eggs in one at a time, mixing after each addition.If the mixture begins to curdle, just pop in a couple of tablespoons of the flour to bring it back together.
Step 4:
Turn the speed down low and add both your extracts, flour, ground almonds, baking powder, orange zest and milk.
Step 5:
Divide your mixture evenly between the cake tins and bake for 30 minutes, or until a skewer inserted into the middle comes out clean.Remove from the oven and allow to cool for 10–15 minutes in the tins before turning out on to a wire rack.
Step 6:
Crème Pat
Place a saucepan over a medium heat and add the milk, vanilla and ginger. Bring to the boil then take off the heat.
Step 7:
Meanwhile, whisk the sugar and egg yolks together in a large bowl. Sift your flour into the bowl and mix together.
Step 8:
Pour a little of the milk into the sugar mixture, constantly whisking, then whisk in the remaining hot milk, pouring it in a steady stream until it is well combined.
Step 9:
Pour the custard back into the saucepan and place over a gentle heat. Keep stirring until thick.
Remove from the heat and pass the custard through a sieve. Place a sheet of clingfilm over the surface of the custard to prevent a skin from forming and leave to cool then pop in the fridge.
Step 10:
Meanwhile, whip the cream in a large bowl until thick. Fold the cream into your chilled custard then add your stem ginger. Pop back in the fridge until you’re ready to use.
Step 11:
Rhubarb Filling
Mix the cornflour and water together in a small bowl with a fork.
Step 12:
Chop the rhubarb into medium-sized pieces and place in a large saucepan with the orange zest and juice, sugar, cornflour mixture and another tablespoon of water. Place over a medium heat and bring to the boil.
Step 13:
Turn down the heat and simmer for 5–7 minutes, or until the rhubarb is cooked but not soggy – it needs to hold its shape. Remove from the heat and tip into a bowl to cool.
Step 14:
Buttercream Time
Measure your butter into a large bowl and beat with your free-standing or hand-held mixer until light and pale.
Step 15:
Sift your icing sugar into a separate bowl, then add it to the butter in 3 stages, beating after each addition. Scrape down the sides of the bowl from time to time.
Step 16:
Add your milk and vanilla to loosen the buttercream and then beat it again until it holds its shape.
Step 17:
Assemble
Use a cake leveller or sharp knife to trim the top off all the cakes so they are level. Spread a small amount of buttercream on a board that is slightly bigger than your sponges and place your first layer of sponge on top.
Step 18:
Place that board on a turntable, if you have one. Place half the buttercream in a piping bag with a roundtipped nozzle and pipe a circle around the edge of the first layer of sponge, leaving an 8cm circle in the middle. Fill that circle with half the stewed rhubarb.
Step 19:
Repeat this process with another layer of sponge, but fill the circle with the custard filling. Top with another sponge, pipe a buttercream circle and fill it with the rhubarb filling. Finally, top with the last sponge, making sure it is placed upside down on top.
Step 20:
Crumb and Top Coat
Using a palette knife, cake scraper and a turntable, coat the sides and top of the cake with a thin layer of buttercream. Place in the fridge for at least an hour to set.
Step 21:
Separate the remaining buttercream into two bowls. Colour one bowl with pink food colouring and the other with yellow food colouring. Place both buttercreams into individual piping bags with round-tipped nozzles. Alternating the pink and yellow buttercream, pipe another layer around the sides and top of the cake.
Step 22:
Smooth the surface with a palette knife – you should have a cool, flurry, sweet shop effect.Pipe alternate buttercream kisses around the top edge of your cake, and scatter over the crushed sweets, if you like.
