Yield: 14-16 SERVINGS
Prep time: 40 MIN
Cook time: 40 MIN
Total time: 1 HR 20 MIN
This Winter Cake is an impressive dessert that everybody will love, perfect for winter holidays, a great twist to the classic recipes. It’s filled with raspberry and currant jam and covered in an amazing white condensed milk buttercream.
FOR THE ALMOND BISCUIT:
¼ cup (55g) butter, chilled, cut into small pieces
½ cup (50g) ground almonds
1 tbsp (15g) sugar
½ cup (60g) all-purpose flour
¼ tsp (1g) salt
1 tbsp (15ml) ice cold water
FOR THE WHITE CAKE LAYERS:
2⅓ cups (290g) cake flour
3 tsp (12g) baking powder
¾ tsp (3g) salt
1½ tsp (7g) almond extract
1¼ cup (250g) sugar, divided
¾ cup (170g) unsalted butter, room temperature
1 cup (240ml) whole milk
5 large eggs whites
FOR THE RASPBERRY AND RED CURRANT FILLING:
5 oz (140g) fresh or frozen raspberries
2 oz (60g) fresh or frozen red currants
¼ cup (50g) sugar
1 tbsp (15ml) lemon juice
FOR THE SWEETENED CONDENSED MILK BUTTERCREAM:
1⅓ cup (300g) unsalted butter, room temperature
1 can (14 oz-397g) sweetened condensed milk, room temperature
1 tsp (5g) vanilla extract
fresh red currants
red gel food coloring
TO MAKE THE ALMOND BISCUIT:
Preheat oven to 350°F (177°C).
In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape it into a disc and refrigerate for at least 30 minutes.
Roll the dough between two pieces of parchment paper or plastic wrap until it’s about 8 ½ inches (21cm) in diameter.
Use an 8 inch (20 cm) ring to cut a circle. Remove the excess dough. Refrigerate the dough for about 30 minutes before baking.
Prick the dough with a fork and bake for 15 minutes. Allow to cool completely.
TO MAKE THE WHITE CAKE LAYERS:
Prepare white cake layers. Grease and line with parchment paper two 8 inches (20cm) pans.
In a medium bowl, combine flour, baking powder, and salt, and stir to combine.
In a large bowl mix butter with ¾ cup (150g) sugar until smooth. Add almond extract and mix to combine. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
In a separate bowl whip egg whites until foamy. Gradually add ½ cup (100g) sugar and continue whipping until stiff peaks form.
Gently incorporate whipped whites into the butter mixture.
Divide batter evenly into the prepared pans. Bake at 350°F (177°C) for 20-25 minutes until a toothpick inserted into the center of the cake comes with few moist crumbs attached. Make sure you don’t overbake. Let cool completely before frosting.
TO MAKE THE RASPBERRY AND RED CURRANT FILLING:
Place raspberries, red currants, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens.
Remove from heat, sieve to remove seeds and set aside to cool until ready to use.
TO MAKE THE SWEETENED CONDENSED MILK BUTTERCREAM:
In a large bowl mix butter until light and fluffy, for about 5-7 minutes.
Incorporate vanilla extract. Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.
Place the cooled biscuit onto a serving platter. Spread a bit of buttercream frosting. Top with one white cake layer. Add raspberry filling into the middle. Pipe a border of buttercream on top and spread the raspberry filling inside. Top with the second white cake layer. Spread a thin layer of buttercream on top and sides.
Refrigerate for 30 minutes. Cover with buttercream to create smooth and even edges. Refrigerate for at least 1 hour to set.
Decorate the cake. Place a bit of red gel food coloring into a small recipient. Use a brush to paint the bottom side of the cake.
Use a small plain tip to pipe some remaining frosting around the bottom of the cake.
Decorate the top with fresh red currants, raspberries, cinnamon sticks and fresh rosemary. Dust with powdered sugar for a great snowy effect. Enjoy!