This winter cake is an impressive dessert everyone will love, perfect for the winter holidays, a great twist on classic recipes. An almond cookie crust on the bottom with two layers of moist white cake, raspberry and red raspberry filling, topped with delicious sweetened condensed butter cream.
Source: Home Cooking Adventure
Ingredient
Makes about 14-16 servings
Almond Cookies
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
1 tablespoon (15g) sugar
1/2 cup (60g) all-purpose flour
1/4 teaspoon (1g) salt
1 tablespoon (15ml) ice cold water
White cake layer
2 1/3 cups (290g) baking powder
3 teaspoons (12g) baking powder
3/4 teaspoon (3g) salt
1 1/2 teaspoons (7g) almond extract
1 1/4 cups (250g) sugar, divided
3/4 cup (170g) unsalted butter, at room temperature
1 cup (240ml) whole milk
5 large egg whites (150g)
Filling with raspberries and red grapes
5 oz (140g) fresh or frozen raspberries
2 oz (60g) fresh or frozen red grapes
1/4 cup (50g) sugar
1 tablespoon (15ml) lemon juice
Buttercream sweetened condensed milk
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 teaspoon (5g) vanilla extract
