Christmas Parrozzo

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Recipe's preparation

Italian Christmas Parozzo

An old sheperds recipe from a region in central Italy. Normally served around christmas time and dipped in coffee as it is much drier and denser than normal cake. This is a modern twist served with coffee flavoured buttercream instead. 

Preheat oven to 180C and grease the centre of the bottom of 6" pan, if you are doing the ombre cake do NOT grease the sides as every layer will come out brown. Instead use baking paper. 

Place almonds and lemon peel in bowl.   10 Seconds / Speed 10 

Add Flour, Semolina, Baking Powder and Salt.   TURBO for 2 seconds    Scrape down sides. TURBO again. Repeat until looks thoroughly mixed.

Pour into another bowl and set aside. Wash and dry TM Bowl

Insert Butterfly. Add Butter and Caster Sugar.   3 Minutes / Speed 4 Scrape Down Bowl.   With TM on Speed 4 add one egg at a time. 

Remove Butterfly and add reserved flour mixture. Mix on speed 3 for 1.30

Divide batter evenly between 4 bowls. If you want to have the ombre look, add green food colouring to each bowl in increasing amounts and mix well.

Cook each layer one at a time for 18 minutes or until a skewer comes out clean.As each layer comes out of oven, let cool for 5 minutes then turn out onto cooling rack. It will take a bit of shaking to remove them from pan as you havnt greased all the way around. 

Coffee Butter Cream

Place Shortening, milk, flavouring and coffee into Bowl.   10 seconds / Speed 5   Scrape down Bowl

Pour in icing sugar and meringue powder if you are using it. Mix on  Speed 5 for 1 min  Scrape down sides.  Repeat as many times as it takes till completely mixed

If cream is too thick to spread, add extra 2 tsps of milk at a time and mix till thoroughly combined. 

Putting Cake Together

Place small amount of cream into centre of plate. Add lightest layer. Cover layer with buttercream to sides. Add next darkest layer and repeat till all layers used. 

Top cake with remaining buttercream, add raspberries and a few mint leaves on top. If used vegetable shortening, store out of fridge for up to 24 hours, then keep in fridge.