Red Currant Layer Cake
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| Red Currant Layer Cake |
Red Currant Layer Cake 
Ingredients:
2 cups all-purpose flour
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 tsp baking powder
1 tsp vanilla extract
tsp salt
2 cups fresh red currants
1 cup heavy cream
1 cup white chocolate chips
Directions:
Preheat your oven to 350F 175C. Grease and flour three 8-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt; stir into the batter alternately with the buttermilk.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make the frosting, beat the heavy cream until it forms soft peaks. Gradually fold in the melted white chocolate chips.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Add a layer of fresh red currants.
Place the second cake layer on top and repeat with another layer of frosting and red currants. Top with the third cake layer and frost the top and sides of the cake.
Garnish with additional red currants and serve.
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutesKcal: 450 kcal Servings: 12 servings
