Cranberry Cake
Description
The pastry is simple and quick to prepare. The cake turns out very tender and almost airy. I especially enjoy it with a cup of coffee. You can make the cake with either white or dark chocolate. In addition to cranberries, I added orange zest and dried apricots to enhance the colors and add a wonderful subtle aroma. If desired, you can add a little rum or brandy, of course, if children aren't expected. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Pour milk into a saucepan, add a pinch of vanilla sugar, place the pan over heat and bring to a boil, then remove from heat. Separate the egg whites from the yolks, put all the yolks into a bowl, add granulated sugar, place over a water bath and whisk with a whisk until a creamy mixture forms.
- 2
Step 2
2. Pour the vanilla milk into the egg yolks, stirring continuously. Melt the chocolate and add it to the egg-milk mixture.
- 3
Step 3
3. In separate containers, beat the egg whites (until stiff peaks form) and the cream (until fluffy). Then fold the egg whites and cream into the cream mixture, gently stirring with a whisk.
- 4
Step 4
4. Rinse the dried apricots with boiling water, then finely chop them. Grate the zest of one orange. Wash the cranberries.
- 5
Step 5
5. Line the cake mold with plastic wrap, place the cranberries, apricots, and citrus zest inside, then pour the prepared cream over the top. Place the mold in the freezer for 5–6 hours.
- 6
Step 6
6. Transfer the mixture from the mold onto a plate, carefully remove the film. Decorate with cranberries.