Please connect to Internet to continue
Preparation Time : 40
Cook Time : 40
Total Time : 80
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)
For Red cherry filling : 200g : Fresh/frozen pitted cherries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
For 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 : 10 fresh raspberries
10 fresh cherries
1/2 cup Pomegranate seeds
2 pomegranate quarters
1/2 cup Red grapes
10 to 12 Blue berries
4 Berry flowers
4 sprigs Rosemary
Prepare white cake layers : Grease and line with parchment paper two 8 inch (20cm) pans.
In a medium bowl, combine flour, baking powder, and salt, and stir to combine.
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.
In a separate bowl whip egg whites until foamy. Gradually add ½ cup (100g) sugar and continue whipping until stiff peaks form.
Gently incorporate whipped whites into the butter mixture. Divide batter evenly into the prepared pans.
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. Cool completely.
Meanwhile prepare the Cherry filling : Place red pitted cherries , 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 and set aside to cool until ready to use.
Prepare Buttercream frosting : Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.
In a large bowl mix butter until light and fluffy, for about 5-7 minutes
Incorporate vanilla extract. Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.
Assemble the cake : Place one white cake layer over a cake board. Add Cherry filling into the middle.
Pipe a border of buttercream on sides and spread the cherry 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.
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.
Use a small plain tip to pipe some remaining frosting around the bottom of the cake.
Decorate the top with fresh blue berries,red cherries,red grapes,raspberries, pomegranate seeds, pomegranate quarters ,berry flowers and fresh rosemary.
Please Login to comment