LIQUORICE ROOT CAKE with RASPBERRY and BLACKCURRANT JAM
FOR THE LIQUORICE LOVERS
THE CAKE
.1 For this one you'll use the Fluffy Lemon and Liquorice Root Cake as your base. Change to 1-1½tsp of liquorice root powder and the zest of ½ small lemon.
.2 Let it cool down so that then you can easily cut it horizontally.
THE JAM
.1 In a saucepan add 2dl of frozen raspberries and blackcurrants, a pinch of lemon zest and 2tbsp of jam sugar.
.2 Let it simmer with the lid on till melted and well combined.
.3 Use it only when cooled down so that you can easily spread it on the cake (it should look more gelatinous).
THE ASSEMBLING
.1 Cut the cake in half horizontally and spread the jam in the middle.
.2 Roll your black liquorice sugar paste in a thin layer (it has a strong flavour so thin is better).
.3 To decorate you can use jelly slices. I made a sugar glue out of powdered sugar and water (add few drops of water to the sugar till you have a spreadable consistency).
.2 Roll your black liquorice sugar paste in a thin layer (it has a strong flavour so thin is better).
.3 To decorate you can use jelly slices. I made a sugar glue out of powdered sugar and water (add few drops of water to the sugar till you have a spreadable consistency).
