Winter Wonderland cake

As much as I am looking forward to some warmer weather…I still love winter when it is crisp and cold and maybe even snowing a little bit.
Around Christmas I made a Winter Wonderland cake, that fits all around the cold months and will look great on a coffee table in January or February.

Whilst I love baking I can be VERY clumsy when it comes to decorating cakes and although this cake is certainly nowhere near perfect, I was very happy and a little bit proud with how it turned out :).
The cake was first made by my stepdad as a birthday cake for my mum and I loved the taste…I mean, the filling is made with Prosecco – what is not to like?! ;). As the original recipe was a Thermomix recipe and as I couldn’t get all the ingredients here in England I adapted the recipe a little bit and wrote it down for you in this post.

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The cake and the filling are not difficult to make and there are not too many ingredients, which I like.
It looks like the recipe has quite a few steps, however it is a fairly simple recipe I think and decorating the cake isn’t difficult either.

Winter Wonderland Cake
Cake batter:
– 200g flour
– 200g sugar
– 1pck baking powder (approx. 15g)
– 5 eggs

Filling:
– 400g white chocolate
– 170g butter (soft)
– 1 leaf of gelatine
– 300g double cream
– 150-200g Prosecco

Decoration:
– 100g dark chocolate
– a bit of icing sugar
– a few fresh rosemary twigs

1. Preheat the oven to 180 degrees celsius.
2. Mix all the ingredients for the batter together, put in a round baking form. I used two small sandwich forms to get a smaller but higher cake and divided the batter between them – but you can also use one form with a diameter of 26cm. Bake the cake for approx. 25 minutes.
3. In the meantime soak the gelatine in a bit of the Prosecco.
4. Melt the chocolate n a bain-marie over a low heat.
5. Add the butter to the chocolate and stir until you have a creamy mixture. Add the gelatine and once the mixture is smooth again add the Prosecco. Add the Prosecco bit by bit and stop before the cream gets too runny.
6. Let the cream cool down until it is easy to spread.
7. Once the cake is baked and had cooled down divide it if you use the bigger form – or just leave them as they are if you used the smaller sandwich forms, they don’t need to be divided.
8. Spread the separate cakes with the Prosecco cream and stack on top of each other.
9. Whip the double cream until you have a smooth consistency and decorate the outside of the cake with it.
10. For the chocolate trees melt the chocolate and pipe trees that are approximately the height of the cake on some baking paper. Let cool properly and decorate the cake with it.
Stick the rosemary twigs upside down in the cake and coat with icing sugar, so that they resemble a winter wonderland :).
11. Rest in the fridge overnight or for at least 10 hours. Take out 30 minutes before serving.

For me this cake is a perfect winter cake and just writing the recipe made me feel hungry again! Do you have a favourite recipe for the colder months of the year? I would love to hear about your favourite recipes!

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