Winter Cake

Winter Cake

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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. Beautifully decorated with fresh rosemary, fresh raspberries and red currants, cinnamon sticks and dusted with powdered sugar to get you into the holiday spirit. I found the effect of painting the sides of the cake with a bit of red being really amazing, hope you'll try it too.

 

I really loved the cake as it is very well balanced, the sweetness of the buttercream and cake layers is very well balanced by the tart raspberry and currant filling, while the almond biscuit which brings a crispy texture complements so well the soft and tender cake layers. So simple, so beautiful, definitely a must-try recipe. Enjoy and Happy Winter Holidays everyone!

 

Related Posts:
Coconut Almond Cake (Raffaello Cake)
Red Velvet Cake
Buche de Noel

 

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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
Directions
  1. Prepare almond biscuit dough.  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 into a disc and refrigerate for at least 30 minutes.
  2. Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
  3. Use a 8 inch (20 cm) ring to cut a circle. Remove the excess dough.  Refrigerate the dough for about 30 minutes before baking.
  4. Preheat oven to 350F (180C).
  5. Prick the circle of dough with a fork and bake for 15 minutes. Allow to cool completely.
  6. Prepare white cake layers. Grease and line with parchment paper two 8 inch (20cm) pans.
  7. In a medium bowl, combine flour, baking powder, and salt, and stir to combine.
  8. 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.
  9. In a separate bowl whip egg whites until foamy. Gradually add ½ cup (100g) sugar and continue whipping until stiff peaks form.
  10. Gently incorporate whipped whites into the butter mixture.
  11. Divide batter evenly into the prepared pans.
  12. Bake at 350F (180C) 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.
  13. Cool completely.
  14. Meanwhile prepare the raspberry 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.
  15. Prepare sweetened condensed buttermilk. Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.
  16. In a large bowl mix butter until light and fluffy, for about 5-7 minutes.
  17. Incorporate vanilla extract.  Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.
  18. Assemble the cake. 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.
  19. 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.
  20. Use a small plain tip to pipe some remaining frosting around the bottom of the cake.
  21. Decorate the top with fresh red currants, raspberries, cinnamon sticks and fresh rosemary. Dust with powdered sugar for great snowy effect. Enjoy!
Winter Cake -1
Nutrition facts 1 Serving out of 16 - Calories:510, Fat:31.1g, Saturated Fat:18.7g, Carbohydrates:53.3g, Sugar:35g, Fiber:1.7g, Protein:6.9g, Cholesterol:81mg, Sodium 335mg 15%, Vitamin D 24mcg 122%, Calcium 144mg 11%, Iron 1mg 8%, Potassium 286mg 6%, dily percent values are based on a 2000 calorie diet
On December 18, 2018 at 12:38 pm, Car said...
I would love to make this cake but I haven't seen red currant in any of my stores. I like in Orange County CA....
On December 18, 2018 at 02:03 pm, Karen said...
What a beautiful cake. It would definitely be the centerpiece of any holiday table.I am looking forward to the challenge!
On January 21, 2019 at 02:35 am, Punam Paul said...
This is not only a beautiful cake but is too much yummy. When I prepared it in Christmas, every one appreciated its before eating and then start appreciating its yummy taste.
On October 02, 2019 at 02:55 pm, Sharon of Piedmont, NC said...
I made this cake last winter for a church social. It won rave reviews both for it's natural beauty and taste. Currants and most especially red currants are not available in my area so I substituted cranberries which are tart, unlike currants. To compensate, I added enough Bonne Maman Four Fruits Preserves which do contain red currents, to make the filling sweet enough but still a little tart which I like. I followed the rest of the recipe and decorating the cake as pictured. Exquisite!
On December 05, 2019 at 12:09 am, Kim said...
Help! I want to make this cake for my younger sister who's birthday is the 18th of December but I cannot find red currants anywhere. Not even in the frozen food section. The best I could find were seeds to plant! LOL, I don't have the time for that. Does anyone have any idea where in December you can find red currants on the east coast? Can we substitute anything? Like cranberry? I don't even know what a Red Currant tastes like. Thanks for the advice! Merry Christmas.
On December 10, 2019 at 08:48 am, Mary-Ann said...
I used red raspberries and pomegranate berries for the top. Worked just as good. You can you raspberry jam for the internal part.
On December 17, 2019 at 05:58 pm, Nancy said...
Help! I tried to make this cake several times. But I failed. It seems that in the middle its still raw. What did I do wrong? Plz help me out. I love this cake!
Re:

if the middle is still raw.. you need to bake it a bit more.. and make the toothpick test.. thetoothpick inserted into the center of the cake comes with few moist crumbs attached.. if is still liquid keep it fore few more minutes

On December 18, 2019 at 06:46 am, Anu said...
Thanks for the recipe. It came out perfectly and I got a lot of compliments. The cake texture was really amazing!
On December 24, 2019 at 02:21 pm, David of San Jose, CA said...
Kim, You can find dried red currants next to the raisins (in the store)..Not sure where to find fresh either. Nice site, Ella.
On February 13, 2020 at 04:29 pm, ANA GERALDO said...
I DID IT, IT'S DELICIOUS ... THANK YOU
On November 01, 2020 at 04:29 pm, Natthy said...
Help please! I baked this cake today but now the base of the cake is so wet and full of condensed milk. Now the color also mix with it and become so messy. Can you tell me why it likes that? Maybe I didn't something wrong. Thanks!
On December 11, 2020 at 09:30 am, Jiayi said...
I’m going to bake this cake for a winter baking challenge, but I can’t find red currants and I only have 6 days left! Should I make it with something else to substitute it?
Re:

Sorry for the late answer.. this cake can be definitely made with any other berries. 

On December 24, 2020 at 05:35 pm, Julia said...
Do you have to have springform pans or Will a 8" pie pan work also?
Re:

Springform pans are easire to use in order to remove the cake from the pan. 

On January 01, 2021 at 09:27 pm, Cristina said...
The cake looks great so I wanted to give it a try but the cream was not ok.I used unsweetend condensed milk because I wanted to use erythrit.The condensed milk I used was 8%fat.What tipe of milk I should use next time for a perfect cream.like your?
Re:

You need the sweetened condensed milk, the thick one, that comes in cans. You probably used evaporated milk, which is more liquid and not sweetened. 

On January 09, 2021 at 01:30 am, Hanna said...
Hello, I made this recipe today and have a few comments. Red currants was an interesting choice. They are incredibly hard to find so I used additional raspberries instead. Also it’s incredibly misleading that the recipe has a total time of 1 hour 20 minutes. I spent over 7 hours on this cake today. The time listed might be for someone who has made this cake 10 times and makes cakes of this intricacy often but not for someone new to the recipe.
Re:

It is ok that you substituted with raspberries, any berries will work as good in this recipe. Sorry the recipe took you so long, hope you enjoyed it though. 

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