THE NEW CHRIST­MAS CAKE

I’m dream­ing of a White Christ­mas... and this de­lec­ta­ble glitzy cake will do the trick, even if it doesn’t snow on the 25th.

Canadian Living - - FRONT PAGE - PHO­TOG­RA­PHY TANGO | FOOD STYLING MICHELLE DI­A­MOND PROP STYLING CARO­LINE SI­MON

SPARKLING CRAN­BERRY CAKE WITH WHITE CHOCO­LATE IC­ING

MAKES 12 TO 14 SERV­INGS HANDS-ON TIME 45 MIN­UTES TO­TAL TIME 1½ HOURS

3⅓ cups all-pur­pose flour

2½ tsp bak­ing pow­der

1½ cups salted but­ter, soft­ened 2 cups gran­u­lated sugar

3 eggs

1 tbsp vanilla

1 cup sour cream

1 cup milk

2 cups fresh cran­ber­ries

1 cup coarse sugar

4 fresh rose­mary sprigs White Choco­late Ic­ing

375 g white choco­late, chopped ¾ cup 35% whip­ping cream ¾ cup un­salted but­ter, soft­ened 8 cups ic­ing sugar

In bowl, whisk to­gether flour and bak­ing pow­der. In sep­a­rate large bowl, us­ing elec­tric mixer, beat but­ter un­til creamy; beat in sugar un­til light and fluffy. Beat in eggs, one at a time, beat­ing well af­ter each ad­di­tion. Beat in flour mix­ture, al­ter­nat­ing with sour cream and milk, just un­til smooth (do not over­mix). Stir in vanilla. Gen­tly fold in cran­ber­ries.

Pre­heat oven to 350°F. Grease three 8-inch round cake pans; line with parch­ment pa­per. Di­vide bat­ter evenly among pans; bake un­til tester in­serted in cen­tre comes out with a few moist crumbs still at­tached, 35 to 40 min­utes. Let cool slightly in pans on racks; turn out di­rectly onto racks. Let cool com­pletely. (Make-ahead: Cover and re­frig­er­ate cakes for up to 2 days or freeze for up to 1 month.)

White Choco­late Ic­ing

Place choco­late in large heat­proof bowl; set aside. In mi­crowave-safe mea­sur­ing cup, mi­crowave cream un­til bub­bling, 40 to 45 sec­onds. Pour hot cream over choco­late, cover with plas­tic wrap and let stand for 5 min­utes; whisk un­til smooth. Let cool un­til thick­ened; us­ing elec­tric mixer, beat for 2 to 3 min­utes or un­til light­ened and creamy.

Beat in but­ter un­til smooth; grad­u­ally beat in ic­ing sugar, beat­ing un­til de­sired con­sis­tency. (Make-ahead: Can be refrigerat­ed for up to 1 day. Let stand at room tem­per­a­ture for 30 min­utes; beat again be­fore us­ing.)

Place strips of waxed pa­per on serv­ing plate. Place 1 cake on top (trim­ming to make even layer if nec­es­sary). Spread one-quar­ter of the ic­ing over top; re­peat lay­ers. Top with re­main­ing cake. Spread re­main­ing ic­ing smoothly over cake. Press coarse sugar lightly into ic­ing. Re­move waxed pa­per strips. (Makea­head: Can be cov­ered and refrigerat­ed for up to 1 day; let stand at room tem­per­a­ture for 1 hour be­fore serv­ing.) Insert rose­mary sprigs, up­side down, into top of cake.

PER EACH OF 14 SERV­INGS about 1,060 cal, 8 g pro, 47 g fat

(29 g sat. fat), 154 g carbs (1 g di­etary fi­bre, 154 g sugar),

2 g iron, 355 mg sodium.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.