Cream Liqueur & White Chocolate Snowball Cake

RECIPE

Cream Liqueur & White Chocolate Snowball Cake

Serves: 8

Prep Time: 60 Minutes

Cook Time: 35-40 Minutes

INGREDIENTS

8 free range eggs

250g caster sugar

1 tsp vanilla essence

250g self raising flour

50g melted butter, plus extra for greasing

FOR THE ICING

250g butter, softened

500g icing sugar

100ml Penderyn Merlyn Cream Liqueur

200g raspberry jam

TO DECORATE

200g white chocolate

1 tbsp white Christmas sprinkles

12 Twiglets or candy canes

METHOD

Preheat the oven to 180°C / 160°C Fan / 356°F / Gas Mark 4.
Grease the inside of a round bottomed metal tin and line with parchment paper.
In a mixing bowl, whisk the eggs, sugar and vanilla together until thick, creamy and tripled in size.
Gently sieve and fold in the flour without losing too much air.
Fold in the melted butter and pour the cake batter into the round bottomed tin.
Bake in the oven for 35-40 minutes until fully cooked. Check this with a skewer, it should come out of the centre of the cake clean, if not, continue to cook for a further 5 minutes.
Allow to cool then remove from the cake tin and place onto a wire rack.
Once fully cooled, cut the cake into three layers horizontally.
Whisk the butter until light and fluffy and add the sieved icing sugar slowly until thick and smooth. Then whisk in the cream liqueur.
Spread a layer of cream liqueur buttercream on one cake layer and spread 1/3 of the jam and place the next layer on top.
Repeat the buttercream and jam layer and top with the last slice of cake
Cover the cake with the remaining buttercream and then grate 100g of white chocolate all over the cake until it looks like a large snowball.
Gently melt the remaining white chocolate in a glass bowl over a pan of simmering water, taking care that the water doesn’t touch the bowl.
To make the white chocolate trees, place the Twiglets or candy canes onto a piece of parchment paper, drizzle the chocolate over in the shape of Christmas trees and garnish with a few sprinkles.