Cranberry Layer Cake
This layer cake bursting with cranberry flavour will be a hit with the family this holiday season.
Ingredients
- 3 cups (315 g) frozen cranberries, defrosted
- 1 cup (210 g) sugar
- 3 tbsp cornstarch
- 3 eggs
- 3 egg yolks
- 2 tbsp (30 ml) lemon juice
- 1 ¼ cups (190 g) unbleached all-purpose flour
- ½ tsp baking powder
- 6 eggs, at room temperature
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla
- 2 tbsp (30 ml) canola oil
- ½ cup (55 g) frozen cranberries, chopped
- 1 cup (225 g) unsalted butter, softened
- 2 ½ cups (325 g) icing sugar, plus more for dusting
- ½ cup (125 ml) sour cream
- Rosemary sprigs
- Icing sugar
- White sparkling sugar crystals
Instructions
- In a blender or food processor, purée the cranberries until smooth.
- In a pot off the heat, combine the sugar and cornstarch. Add the eggs and egg yolks. Whisk to combine. Add the puréed cranberries and the lemon juice. Cook over medium heat, stirring constantly, scraping the bottom and sides of the pot until the pastry cream thickens.
- Transfer to a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 3 hours or until completely chilled. When ready to use the pastry cream, stir with a spatula to loosen.
This layer cake bursting with cranberry flavour will be a hit with the family this holiday season.