sylvia ashby

Prosecco Cake

This recipe is from the Christmas special of my Pot Love series.

The book is coming out 17 November 2017. Yay!

The recipe for Prosecco cake was featured in my newsletter last week. In my newsletters, I usually give out recipes and freebies, talk about upcoming book releases and giveaways, and present fellow writers.

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Prosecco Cake

Butter, unsalted: 350 gr/3 sticks

Sugar: 350 gr/1 ¾ cups

Eggs: 6

Self-raising flour: 350 gr/ 2 ¾ cups

Prosecco: 100 ml/ ½ cup

Raspberry jam: 100 ml/ ½ cup

 

For the buttercream

Butter, unsalted: 300 gr/2 ½ sticks

Icing sugar: 600 gr/3 cups

Prosecco: 100 ml/ ½ cup

 

Preparation

In a very large bowl put the butter and sugar together and whisk with an electric mixer for about a minute. Continue mixing while gradually adding the eggs, one at a time. Pour in the Prosecco and beat until smooth. Don’t worry if the mixture looks like it has split, it will come together when the flour is added. Fold in the flour using a spatula.

Heat the oven to 160C/140C fan/gas 3.

Butter the inside of 2 deep, loose bottomed 23 cm/ 9 inch tins. Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.

While the cakes cool, make the icing. Beat the butter with the icing sugar until fluffy and pale. Add the Prosecco and beat again until the frosting is smooth.

Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream. Put the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Chill for about 20 minutes or until the cake is no longer sticky.

Ice the cake all over with the remaining buttercream.

Decorate with strawberries, prosecco flavored sweets, mini meringues and anything else that takes your fancy. Cut a generous slice and eat it with a glass of the remaining Prosecco.

Let me know if you try this recipe!

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