Preparation

The Hedgehog Tipsy Cake was a showstopper at Victorian dinner parties, combining the era's love of whimsy with their appreciation for alcohol-soaked desserts. 'Tipsy' cakes were popular throughout the 19th century, featuring sponge cake liberally doused in fortified wines. Shaping the cake into a hedgehog and decorating it with almond spines elevated this from mere indulgence to entertainment.

This recipe comes from the height of the Victorian era, when elaborate centerpieces and creative presentations were marks of a successful hostess. The cake's playful appearance belied its decidedly adult flavor profile.

Preparation

1. Trim the cake into an oval dome shape, carving one end into a pointed 'snout.' Save the trimmings.
2. Warm the sherry and brandy together in a small saucepan (do not boil). Using a skewer, poke holes all over the cake.
3. Place the cake on a deep serving platter and slowly pour the warm alcohol mixture over it, allowing it to soak in completely. This may take 15-20 minutes; be patient.
4. Spread a thin layer of raspberry jam over the entire surface of the cake except for the snout area.
5. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread a thin layer of whipped cream over the jam.
6. Starting from the back and working toward the front, insert the whole almonds at an angle into the cake to create 'spines,' covering the entire back and sides but leaving the face area clear.
7. Use the remaining whipped cream to pipe or spread over the face area.
8. Press two currants into the face for eyes and place the cherry at the tip of the snout for a nose.
9. Refrigerate for at least 2 hours before serving. The cake improves if made a day ahead, allowing flavors to meld.