For this new year, I took some good resolutions which will slightly modify my kitchen and therefore my blog. I decided to pay even more attention to waste. Every leftover can be valued and I will emphasize this point. I also want to discover and learn to cook all the somewhat bizarre fruits and vegetables that I see on the stalls. Often their shape and color tempt me, but I’m afraid I don’t know how to cook them. I tell myself that maybe next time… And, finally, I most certainly miss out on little wonders.
And I don’t think I’m the only one in this case.
Cranberries are not a discovery. I’ve loved them for a long time, but in fact I almost always buy them for the same thing, the sauce that goes wonderfully with duck breast. However, these little red pearls lend themselves to many gourmet preparations. They are also excellent for health.
This time, they inspired me a nice layer cake that combines sweetness and a touch of acidity. Rather than layer cake, I could speak of naked cake, because it is not covered with cream and lets see the different layers that compose it.
I really like the result. This cake is really pretty and delicious. You will see that it is also very simple to make.
Cranberry layer cake:
2 egg yolks
110g ground almonds
2 egg whites
Preheat the oven to 200°C.
Place the eggs, the yolks, the ground almonds and the 90 g of sugar in a mixing bowl and whisk for about ten minutes.
Beating egg whites.
Gradually add the remaining sugar.
Add the meringue to the first mixture, delicately, with a spatula.
Sift the flour over the mixture and fold it in, always gently.
Divide the dough into three then divide it into greased 15/16 cm moulds.
Bake each for 10/12 minutes.
Unmold the lukewarm cakes and let them cool on a wire rack.
200g fresh cranberries
2 tsp of tea Imperial Chai
80g brown sugar
In a saucepan, heat the water and add the tea placed in a bag.
Let stand 5 minutes.
Add the cranberries, and cook for a few minutes until they burst slightly. They should not stew too much and keep their shape.
200g whole cream
1 tbsp icing sugar
Whip the very cold cream and the mascarpone until you have a well-ventilated foam that holds together.
Add the sugar.
Refrigerate until use.
On a first cake, spread about 1/3 of the cream.
Cover with another cake.
Spread another 1/3 of the cream.
Cover with another cake.
With a spatula, even out the edges, adding a little cream if necessary.
Cover the cake with the remaining cream and then the cold cranberries, without the juice.
To finish: small 15/16 cm molds are essential to make this kind of cake very easily. I had 2 recently and I even just bought myself a third, found at Héma. We can of course do with one and chain cooking.
Before having these moulds, I had already made a cake of this type (here) with what I had. It is always possible to manage. The result has a lot less height, but it works too.
I advise you to put the cranberries on the cake not too long before serving it so that it stays neat.
The cranberry season will soon be over. You can store them in the freezer for later use.