Print

Winter Cake – Christmas Cake Recipe

Winter Cake - Christmas Cake Recipe
Print Recipe

★★★★★

4.8 from 29 reviews

This Winter Cake, also known as Christmas Cake, is a festive and elegant layered cake featuring a delicate almond biscuit base, moist white cake layers infused with almond extract, and a vibrant raspberry and red currant filling. The cake is finished with a luscious sweetened condensed milk buttercream frosting, beautifully decorated with fresh berries, cinnamon sticks, and rosemary for a snowy holiday effect.

Ingredients

Scale

Almond Biscuit Dough

  • 1/4 cup (55g) butter, chilled
  • 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 ⅓ cups (290g) cake flour
  • 3 tsp (12g) baking powder
  • 3/4 tsp (3g) salt
  • 1 ½ tsp (7g) almond extract
  • 1 ¼ cup (250g) sugar, divided
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 cup (240ml) whole milk
  • 5 large egg whites (150g)

Raspberry 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

Buttercream Frosting

  • 1 ⅓ cup (300g) unsalted butter, at room temperature
  • 1 can (14 oz – 397g) sweetened condensed milk
  • 1 tsp (5g) vanilla extract

Decoration

  • Fresh raspberries
  • Fresh red currants
  • Cinnamon sticks
  • Fresh rosemary
  • Powdered sugar
  • Red gel food coloring

Instructions

  1. Prepare almond biscuit dough: In a large bowl, combine flour, sugar, ground almonds, and salt. Cut chilled butter into the flour mixture using a pastry blender or fork until crumbs form. Add ice cold water and stir until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Roll and cut dough: Roll the dough between two sheets of parchment paper to about 8 1/2 inches (21cm) in diameter. Use an 8 inch (20cm) ring to cut a circle. Remove excess dough and refrigerate the disc for 30 minutes before baking.
  3. Bake almond biscuit base: Preheat oven to 350°F (180°C). Prick the dough circle with a fork and bake for 15 minutes until set. Let cool completely.
  4. Prepare white cake layers: Grease and line two 8 inch (20cm) pans with parchment paper. In a medium bowl, whisk together cake flour, baking powder, and salt. In a large bowl, beat butter with ¾ cup (150g) sugar until smooth. Add almond extract. Alternately add milk and flour mixture on low speed until combined.
  5. Whip egg whites: In a separate bowl, whip egg whites until foamy. Gradually add ½ cup (100g) sugar and continue whipping until stiff peaks form.
  6. Fold egg whites into batter: Gently fold whipped egg whites into the butter and flour mixture until well incorporated.
  7. Bake the cake layers: Divide batter evenly between prepared pans. Bake at 350°F (180°C) for 20-25 minutes until a toothpick inserted comes out with a few moist crumbs. Do not overbake. Cool completely.
  8. Prepare raspberry filling: In a saucepan, combine raspberries, red currants, sugar, and lemon juice. Bring to a boil while stirring constantly. Simmer for about 10 minutes until thickened. Remove from heat, strain to remove seeds, and cool.
  9. Make buttercream frosting: Ensure butter and sweetened condensed milk are at room temperature. Beat butter until light and fluffy (5-7 minutes). Add vanilla extract. Gradually mix in sweetened condensed milk in thirds until smooth.
  10. Assemble the cake: Place almond biscuit base on serving platter and spread a thin layer of buttercream. Top with one white cake layer. Spread raspberry filling on top, pipe a border of buttercream around edge and fill inside with raspberry filling. Add second cake layer. Spread thin layer of buttercream on top and sides. Refrigerate 30 minutes. Then cover cake with remaining buttercream smoothing edges. Refrigerate at least 1 hour to set.
  11. Decorate: Paint bottom side of the cake with red gel food coloring using a brush. Pipe remaining frosting around the bottom edge with a plain tip. Top cake with fresh red currants, raspberries, cinnamon sticks, and fresh rosemary. Dust with powdered sugar for a snowy effect. Serve and enjoy!

Notes

  • Ensure butter and sweetened condensed milk are at room temperature before making frosting for best texture.
  • Do not overbake the cake layers to maintain moisture; check using a toothpick.
  • Straining the raspberry filling removes seeds for a smooth texture.
  • Refrigerate the assembled cake between frosting steps to help it set and make decorating easier.
  • Use fresh or frozen berries for filling; thaw frozen berries before cooking.
  • Red gel food coloring adds a festive touch, but it is optional.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Christmas cake, winter cake, almond biscuit, raspberry filling, holiday dessert, layered cake, buttercream frosting

Find it online: https://cheframiflavor.com/winter-cake-christmas-cake-recipe/