What Is A Snow Cake

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This Scottish Snow Block recipe starts with a rich brusque crust pastry bottom, raspberry jam, light cake topped with icing then coconut. It's a coconut lover's dream.

Picayune did I know before starting to post this recipe that there'south a film from 2006 named Snow Cake, which, incidentally, has admittedly zero to practise with this snow cake recipe.

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I always research before posting a recipe because I don't want anyone to think I copied them. I was surprised to see so much almost the movie, just information technology was bully to run across that no one else has shared this recipe before. This is well-nigh likely due to the fact that I probably have the last remaining re-create of this old Scottish cookbook!

You may recognize the photo higher up from my award-winning snow cookies recipe post. My snowfall cookies were inspired by this snowfall cake my female parent used to make from a Lofty Meridian paper cookbook when I was a piffling girl in Scotland. My snow cookies won ii separate contests! Click the link or photo for the full recipe.

Snow Cookies

So there's non much else to tell you about this block except that it's rather unique, and extremely succulent! You may have noticed that many of the Scottish recipes I've shared include raspberry jam and kokosnoot. Like these snowballs or the coconut tartlets I've shared below.

You've probably also realized that I love coconut past at present, so if yous're like me, y'all simply have to attempt this cake. (For best results, please use a scale.) Nevertheless, if yous are 1 of those "coconut haters", skip this recipe and I promise, my adjacent one will exist coconut-complimentary! 🌴

Dissimilar this Banana Coconut Bundt Cake

Or these Scottish coconut tartlets.

Scottish Snowfall Block Recipe

adapted from a Lofty Peak recipe   makes 1 9×thirteen cake

Ingredients

Short Chaff Pastry

•  flour
• butter, cold
• saccharide
• egg yolk
• raspberry jam

Block

• butter
• superfine or Baker's carbohydrate (caster sugar in the UK)
• eggs
• self-ascent flour, or all purpose flour with blistering powder
• a pinch of salt

Topping

• confectioner'south/powdered saccharide
• milk or h2o
• finely shredded, unsweetened coconut Oven temp 375˚F (190˚C) for pastry.

Make the Pastry Base

Using 2 knives or a pastry cutter, cut the butter finely into the saccharide, but do not foam.

Add the egg yolk and stir to combine.

Add together the flour.

Using your fingertips, rub the butter into the flour until it has a breadcrumb texture.

Press the mixture into the lesser of a 9″10 13″ cake pan, pressing firmly.

Broil for about ten minutes. Don't permit it start to brown. Remove from the oven and allow to cool, while making the block batter.

Lower the oven temperature to 350° F (180°C)

Brand the Cake

In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. Information technology will brainstorm to pale in color, too.

Add about i third of the beaten eggs, and mix well at medium speed.

So add about a 3rd of the sifted flour. Repeat this footstep. Add the rest of the eggs and mix well, and then plow the mixer to depression and add the final flour and just mix until well combined.

Fix the Cake for Blistering

Spoon the jam evenly onto the pastry base taking care not to permit it reach the side of the pan.

Identify dollops of cake concoction all over the jam to brand information technology easier to spread. (Endeavour not to permit the jam get mixed into the batter.)

Spread the concoction evenly all over the jam and pastry.

Pop the cake into the oven for approximately 30 minutes. Do not open the oven until you commencement to olfactory property the block and it looks well risen (through the drinking glass). Gently insert a block tester or skewer into the heart of the cake to check that information technology's completely cooked before removing from the oven. Allow to cool completely in the pan.

Decorate the Snowfall Cake.

Run a knife around the cake, downwards to the pastry, then shake the pan. You should feel that the block is loose in the pan before decorating it. Don't worry about whatsoever imperfections every bit the icing and coconut will hide everything!

Put the confectioner's carbohydrate in a bowl and slowly add the milk or water a fiddling at a time (ane/2 tsp) until a thick, but runny consistency is reached. Adjust with more sugar or liquid if yous meet the icing isn't spreading nicely. Embrace the cake with this icing.

Before the icing begins to dry out, sprinkle generously with finely shredded, unsweetened coconut.

Permit the icing to dry out and set completely which will take a few hours. One time it'due south ready, use a serrated knife to cut the cake into squares (cutting into xviii pieces is a practiced size). Alternatively, you lot can cutting the Scottish Snow Cake into fingers or even diamond shapes. Proceed covered at room temperature.

Ingredients

Short Crust Pastry

• 255g (2 cups) flour
• 170g (ane ½ sticks) butter, cold
• 57g (¼ c) carbohydrate
• i egg yolk
• (about 6 to 8 oz raspberry jam to cover the pastry)

Cake

• 150g (one ¼ sticks) good quality butter, unsalted and at room temperature (if you lot only take salted butter, omit the salt)
• 150g (⅔ c) superfine or Bakery'south sugar (caster sugar in the UK)
• 3 eggs, beaten
• 150g (1 ¼ c) self-rise flour, or all purpose flour with 1 tsp blistering pulverisation, SIFTED
• a compression of table salt

Topping

• nigh 110g (one loving cup) confectioner's/powdered sugar
• a little milk or water
• finely shredded, unsweetened coconut to sprinkle on meridian

Instructions

Oven temp 375˚F (190˚C) for pastry.

Make the Pastry Base

1. Using ii knives of a pastry cutter, cut the butter finely into the sugar, but practise not cream.
2. Add the egg yolk and stir to combine.
3. Add together the flour. Using your fingertips, rub the butter into the flour until information technology has a breadcrumb texture.
4. Press the mixture into the bottom of a 9"x13" cake pan, pressing firmly.
5. Bake for nearly 10 minutes. Don't permit it showtime to dark-brown. Remove from the oven and let to cool, while making the cake batter.

Lower the oven temperature to 350° F (180°C)

Make the Cake

1. In a stand mixer or using a handheld mixer, foam the butter and sugar until very low-cal and fluffy. It volition brainstorm to pale in color, too.
2. Add about one third of the beaten eggs, and mix well at medium speed.
3. So add about a 3rd of the sifted flour. Repeat this pace. Add the rest of the eggs and mix well, so turn the mixer to low and add together the final flour and simply mix until well combined.

Prepare to Cake for Baking

1. Spoon the jam evenly onto the pastry base taking care not to let it achieve the side of the pan.
2. Place dollops of cake concoction all over the jam to make it easier to spread. (Endeavour non to let the jam get mixed into the batter.)
3. Spread the concoction evenly all over the jam and pastry.
4. Pop the cake into the oven for approximately 30 minutes. Exercise not open the oven until you start to smell the cake and it looks well risen (through the drinking glass). Gently insert a block tester or skewer into the centre of the cake to check that information technology'due south completely cooked before removing from the oven. Allow to cool completely in the pan.

Decorate the Snowfall Cake.

1. Run a knife around the cake, down to the pastry, then shake the pan. You should feel that the cake is loose in the pan earlier decorating it.
2. Put the confectioner's saccharide in a bowl and slowly add together the milk or water a little at a time (i/ii tsp) until a thick, but runny consistency is reached. Arrange with more than carbohydrate or liquid if you see the icing isn't spreading nicely. Cover the cake with this icing.
3. Before the icing begins to dry out, sprinkle generously with finely shredded, unsweetened coconut.
4. Allow the icing to dry and set completely which will take a few hours. In one case it'southward set up, use a serrated knife to cut the cake into squares (cut into 18 pieces is a good size). Alternatively, y'all tin cut the Scottish Snow Cake into fingers or even diamond shapes. Keep covered at room temperature.

Nutrition Information:

Yield: eighteen Serving Size: ane
Corporeality Per Serving: Calories: 243 Full Fat: 11g Saturated Fat: 6g Trans Fatty: 0g Unsaturated Fat: 3g Cholesterol: 64mg Sodium: 116mg Carbohydrates: 32g Cobweb: 1g Sugar: 10g Protein: 5g

All nutrition data is non guaranteed.

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Source: https://www.christinascucina.com/snow-cake-recipe-from-scotland/

Posted by: florioclan1973.blogspot.com

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