How To Cook Cake With Raspberries And Red Currants - Recipe

This winter cake is an impressive dessert that everyone will love. Ideal for winter holidays. Almond base with two creams - white and with raspberries and red currants. Decorated with fresh rosemary, raspberries and blackcurrants, cinnamon sticks and powdered sugar to bring us into a festive atmosphere.

Required products: (for 14-16 pieces)

for the almond base:

• 55 grams of butter, chilled and cut into small pieces
• 50 grams of ground almonds
• 1 tablespoon sugar
• 60 grams of flour
• 1/4 teaspoon salt
• 1 tablespoon ice cold water

for marshes:

• 290 grams of cake flour
• 12 grams of baking powder
• 3/4 teaspoon salt
• 1 and 1/2 teaspoon almond extract
• 250 grams of sugar
• 170 grams of butter, at room temperature
• 240 milliliters of whole milk
• 5 large egg whites

for the filling of raspberries and red currants:

• 140 grams of raspberries, fresh or frozen 
• 60 grams of red currants, fresh or frozen 
• 50 grams of sugar
• 1 tablespoon lemon juice

for white cream:

• 300 grams of butter, at room temperature
• 1 can of sweetened condensed milk at room temperature
• 1 tablespoon vanilla extract

for decoration:

• fresh raspberries and red currants
• cinnamon sticks
• fresh rosemary
• powdered sugar
• red food coloring gel paint

Method of preparation :

almond base:

In a large bowl, combine the flour, sugar, ground almonds and salt. Add the cooled butter and mash the mixture until crumbs form, then add the water and continue stirring with a wooden spoon. Wrap the dough in cling film, form into a flat ball and refrigerate for at least 30 minutes. Then roll out the dough with a diameter of about 21 centimeters, placing it on parchment paper. Using a 20 cm cake ring, cut a circle and remove the excess dough, cool for 30 minutes before baking. Preheat oven to 180 degrees. Prick the dough with a fork and bake in a pan covered with baking paper for 15 minutes.

marshes:

Grease and cover the bottom of two 20 cm trays with baking paper. In a medium bowl, sift the flour with the baking powder and salt. In a large bowl, beat the butter with a mixer, then add 150 grams of sugar, beat until smooth and pour the almond extract. Whisk with a mixer on low speed, add gradually, alternating milk and flour mixture.

In a separate bowl, beat the egg whites to a froth, gradually add 100 grams of sugar and continue beating until hard peaks form. Carefully pour the egg whites into the oil mixture and stir in a circular motion. Distribute the resulting dough evenly in the two prepared pans and bake in the oven at 180 degrees for 20-25 minutes, then allow the tops to cool completely.

raspberry and red currant filling:

Pour the raspberries, red grapes, sugar and lemon juice into the pan and bring to the boil, stirring constantly. Cook for about 10 minutes or until thickened, then sift through a sieve to remove seeds. Allow the fruit mixture to cool.

white cream:

In a large bowl, beat the butter with a mixer for about 5-7 minutes, then add the vanilla extract and gradually pour the condensed milk, beating constantly.

assembly:

Place the cooled almond base on a serving platter and spread with white cream. Place one tray on top and spread the raspberry filling in the middle and the white cream on the edges. Put the second tray, spread the cake with white cream on top and sides, then cool for at least 1 hour.

decoration:

Use a small paint brush to decorate the cake with red gel paint. Put the remaining white cream in a bag and decorate the cake on the edges. Garnish the top with red grapes, raspberries, cinnamon sticks and fresh rosemary. Sprinkle with powdered sugar and serve.

Enjoy!