RECIPES WITH MILK
New Year's cake with herb buttercream
INGREDIENTS (for a 24 – 25 cm round cake tin)
100 g butter, at room temperature
50 g melted butter
4 eggs
250 g sugar
250 ml STAMOU fresh cow’s milk
300 g all-purpose flour
2½ tsp baking powder
1 tsp cayenne pepper
¼ tsp salt
1 tsp cinnamon
½ tsp ground cloves
For the buttercream:
100 g butter
300 g powdered icing sugar
1 tbsp brandy
1 tsp each ground cinnamon, nutmeg, ginger, and cloves
METHOD
- Add the flour with the baking powder, salt, and spices to a mixing bowl and mix.
- Beat the eggs with the sugar until fluffy (5-6 minutes). Warm the butter with the milk and pour into the above mixture, alternating with the flour, and continue mixing with the mixer set on low speed.
- Spread the mixture into a well-buttered cake tin and bake at 170-180oC for about 45 minutes.
- Let the cake cool completely.
- To make the buttercream, soften the butter and add the icing sugar.
- Add the spices and brandy and continue beating for 1-2 minutes. Refrigerate the buttercream in a piping bag for 1 hour.
- Pipe the buttercream icing on the cake and decorate with cinnamon sticks and sprigs of pine.
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