Does anyone have a recipe for tipsy cake as sold in many homebakers' shops in Glasgow?

usually covered idn marzipan and made with stale spongeDoes anyone have a recipe for tipsy cake as sold in many homebakers' shops in Glasgow?
Ingredients:


Half pint/10 fluid ounces (300ml or a scant one and quarter cups) sherry or Madeira


8 trifle sponges, split into halves


2陆 ounces (115g or one good cup) caster (superfine) sugar


4 tablespoons (60ml) greengage jam (conserve)


4 tablespoons (60ml) apricot jam (conserve) sieved (strained)


4 tablespoons (60ml) raspberry jam (conserve)


3 egg whites


2 ounces (50g or 陆 cup) split blanched almonds


1 thinly sliced lemon


陆 pint (300ml or 1录 cups) single (light) cream


Squeeze of lemon juice





Method:


Slightly warm the sherry or Madeira and stir in 15ml/one tablespoon sugar and lemon juice.


Place four of the trifle sponges halves in an oven proof dish and pour some of the sherry/Madeira mixture over them so that they are soaked. Spread the greengage jam/conserve on top.


Place four more sponge halves on top and soak with some more of the sherry/Madeira mixture. Spread the strained apricot jam/conserve mixture on top.


Repeat with four more sponge halves, sherry and spread the raspberry jam/conserve.


Add another layer of four more halves and soak with the remaining sherry/Madeira mixture.


Whisk the egg whites until they are stiff and then beat in the remaining sugar until it is thick and shiny. Spread the cream over the cake and ruffle into small peaks. Sprinkle with the blanched almonds.


Bake in a pre-heated oven at 180C/350F/Gas Mark 4 for about 20 minutes until the meringue top has set.


Decorate the meringue with the lemon slices and serve with single/light cream.Does anyone have a recipe for tipsy cake as sold in many homebakers' shops in Glasgow?
Ingredients





* 5 ounces unsweetened chocolate square


* 1/4 cup instant coffee granules


* 2 cups self-rising flour


* 1/4 cup boiling water


* 1 1/4 cups cold water


* 1/2 cup jack daniel's black label whiskey


* 1 teaspoon vanilla


* 1 cup butter (use real butter, plz)


* 2 cups sugar


* 3 egg





Directions





1.


1


Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).


2.


2


Melt chocolate and set aside to cool down a bit.


3.


3


Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.


4.


4


In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.


5.


5


With the mixer on low, add the flour alternating with the coffee/whiskey mixture.


6.


6


****The batter WILL BE THIN %26amp; RUNNY.**** Do NOT add more flour.


7.


7


Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).


8.


8


Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.