Cranberry cake
Description
A delicious bake for the whole family. If you want to bake a pretty, tasty cake for a festive table, take a closer look at this recipe. This cake doesn’t use any butter at all (except possibly for greasing the pan) or cream. Another undeniable plus is that the sponge for this cake will turn out for everyone every time, and cranberries will give it an unforgettable look and flavor. Follow the step-by-step recipe and treat your loved ones to a delicious, beautiful cranberry cake.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare candied berries in advance; for this you will need 150 grams of sugar, 100 ml of water, and a glass of cranberries.
- 3
Step 3
Prepare a rich sugar syrup from sugar and water. When the syrup has cooled slightly, add the cranberries and leave for several hours.
- 4
Step 4
Drain the cranberries in a sieve. Use the sugar syrup later for making soak for the cake.
- 5
Step 5
Roll the cranberries in a mixture of sugar and sugared cranberries, doing this in two or three stages as they partly dry between coats.
- 6
Step 6
Separate the whites and yolks of six eggs. Beat the whites with a pinch of salt on high mixer speed until light and foamy, then add the granulated sugar in portions while continuing to beat.
- 7
Step 7
Beat the egg whites until stiff peaks form.
- 8
Step 8
Gradually add six egg yolks to the beaten egg whites, whisking continuously.
- 9
Step 9
Mix the flour, baking powder for dough and vanilla sugar.
- 10
Step 10
Fold the flour mixture into the egg mixture and gently stir until homogeneous, using a silicone spatula with a scooping motion from bottom to top.
- 11
Step 11
Coat one cup of cranberries in flour before folding them into the batter.
- 12
Step 12
Carefully fold the cranberries into the dough.
- 13
Step 13
Prepare a 22–23 cm springform pan, grease with butter, dust with flour, and tap off the excess flour. Pour in the batter and bake for 40 minutes at 180°C; check doneness with a wooden skewer.
- 14
Step 14
Remove the baked sponge cake from the pan and cool it. Ideally, wrap it in plastic wrap and let it rest for up to 6 hours.
- 15
Step 15
Cut the sponge cake into 3 pieces.
- 16
Step 16
Prepare the egg white cream: beat three egg whites with a teaspoon of lemon juice until they form a light, fluffy foam.
- 17
Step 17
Pour 180 grams of sugar into a saucepan and add 45 ml water. Make a syrup—do not stir while heating it; simply swirl the saucepan from side to side. Heat until it reaches 118°C; if you do not have a candy thermometer, boil the syrup for three minutes from the moment it begins to boil.
- 18
Step 18
In a thin stream, pour the syrup into the whipped egg whites. Keep whipping to stiff peaks, until the mixer whisk leaves sharp, textured trails in the cream.
- 19
Step 19
Prepare a cake soak from a cup of water, the leftover sugar syrup from candied berries, and half a cup of cranberries. Strain, then stir in 1–2 tablespoons of cognac (or rum). Using a silicone brush, soak the cake layers.
- 20
Step 20
Spread the cake layers with meringue frosting.
- 21
Step 21
Cover the sides of the cake with meringue (egg white) frosting. Pipe the leftover frosting onto the cake from a pastry bag, then decorate with sugared cranberries. Let the cake rest for several hours.
- 22
Step 22
The cranberry cake turned out delicious and beautiful. Such a dessert will grace any festive table.