No fruit christmas cake sounds terrible . However it is not fully fruit less as we use raspberry jam .However it is good for all fruit cake haters. It consists cookie base , sponge cake , raspberry jam and buttercream frosting .It would be more complex than christmas fruit cake .
preparation time ; about 3 hours
baking time ; 1 hour
50 g finely ground almonds
15 g powdered sugar
60 g flour
2 pinches of salt
55 g cold butter in lumps
15 ml cold water (1 tablespoon)
:
170 g soft butter
250 g powdered sugar
1 capsule almond essence
vanilla
2 pinches salt
290 g flour
1 tsp. baking powder
240 ml milk
5 egg whites
jam:
500 g frozen raspberries
50 g sugar
1 tbsp. lemon juice
Or use readymade strawberry jam
cream:
300 g soft butter
1 can of condensed milk (397 g)
vanilla
Preparation:
For the base, mix and mix the dry ingredients together. Add the butter and grind into crumbs. Finally, pour the water and collect everything in a ball. You can also make the dough with a mixer, using the spiral stirrers or in a food processor.
Cool the dough for 30 minutes, then roll it out on baking paper 3-4 mm thick. Cut a circle of 20 or 22 cm if you want the cake to be bigger but lower. From the leftover dough you can make small cookies to use to decorate the cake. Transfer the circle to a tray and pierce it with a fork. Bake the base in a preheated 180 * oven for 15 minutes.
For the marsh, beat the butter and 150 g of sugar well. Add the almond essence, vanilla and salt. Mix the flour with the baking powder. Start adding it to the butter, alternating it with the milk. Use a mixer. Separately beat the egg whites with the remaining powdered sugar. Add them to the dry ingredients, stirring gently with a spatula. Pour the batter into two forms of 20 or 22 cm, covered with baking paper (if you do not have two identical forms, bake it twice). Bake the cakes in a preheated 180 * oven for about 20-25 minutes. Once cooled, cut each of them horizontally into two parts .
For jam, boil raspberries, sugar and lemon juice until thickened. Rub through a sieve to remove seeds and cool.
For the cream, beat the soft butter very well for about 3-4 minutes. You should get a thick white cream. Pour the condensed milk at once and beat again briefly. Prolonged whipping will lead to excessive thickening of the cream and loss of fluffy texture.
That's it, it's time to arrange the cake. Place the base on the bottom of a flat round plate. Coat it with a little jam and place one of the boards. Apply half of the jam on it in an even layer. Cover with a second cake, on which spread half of the butter cream. Put the third cake piece and spread with the remaining jam. Finish with the fourth part.
Smear the cake with the remaining butter cream on all sides. Put it in the refrigerator for 1 hour and decorate as desired. Enjoy!
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