Winter Cake

This Winter Cake is an impressive dessert that everybody will love, perfect for winter holidays, a great twist to the classic recipes. Almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream.

To print the recipe check the full recipe on my blog:

Ingredients

Makes about 14-16 servings

Almond Biscuit
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
1 tbsp (15g) sugar
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1 tbsp (15ml) ice cold water

White Cake Layers
2 1/3 cups (290g) cake flour
3 tsp (12g) baking powder
3/4 tsp (3g) salt
1 1/2 tsp (7g) almond extract
1 1/4 cup (250g) sugar, divided
3/4 cup (170g) unsalted butter, at room temperature
1 cup (240ml) whole milk
5 large eggs whites (150g)

Raspberry and Red Currant Filling
5 oz (140g) fresh or frozen raspberries
2 oz (60g) fresh or frozen red currants
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice

Sweetened Condensed Milk Buttercream
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 tsp (5g) vanilla extract

For decoration
fresh raspberries
fresh red currants
cinnamon sticks
fresh rosemary
powdered sugar
red gel food coloring

Background music: Say Hello by Be Still the Earth (Youth) Artlist
Streets by Ziv Moran (Awake) Artlist
By the Schoolyard by Ziv Moran (Starry-Eyed) Artlist

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