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 at the bottom with two layers of moist white, raspberry and red raspberry fillings, topped with a delicious sweetened condensed buttercream frosting.
Source:Home Cooking Adventure
Element
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 cup (250g) sugar, divided
3/4 cup (170g) unsalted butter, at room temperature
1 cup (240ml) whole milk
5 large egg whites (150g)
Filled 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
To decorate
fresh raspberries
bright red currant
cinnamon sticks
fresh rosemary
powdered sugar
red gel food coloring
