Description
A delicious cranberry almond cake layered with rich fillings and topped with sugared cranberries and coconut.
Ingredients
Scale
- 7 large egg whites
- 1 ¾ cup (210 grams) powdered sugar
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter
- 3 oz (100 grams) toasted almonds-ground
- 1 cup (100 grams) sifted cake flour
- 1 lb. (450 grams) cranberries
- 1 ½ cup (300 grams) sugar
- 1 cup cranberry juice (or raspberry juice)
- 5 Tablespoons cornstarch
- 7 egg yolks
- ½ cup sugar
- 2 cups milk (divided)
- 2 x 3 oz. boxes coconut cream cook and serve pudding
- 10 oz. (280 grams) white chocolate-finely chopped
- ½ cup (115 grams) unsalted butter
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- ¾ cup finely shredded coconut
- 1 ½ cups fresh firm cranberries, washed
- 6 Tablespoons water
- ¾ cup sugar-divided
Instructions
- In a medium saucepan combine 6 Tbsp water and 6 Tbsp sugar and bring to a boil over medium heat until sugar is fully dissolved about 3 minutes.
- Remove from heat and stir in 1 ½ cup of cranberries. Make sure each cranberry is well coated. Let them sit in the syrup for 5 minutes.
- Using a slotted spoon, transfer cranberries to a wire rack, and let them dry about an hour until dry but sticky.
- Roll cranberries in remaining sugar until fully coated. Let them sit on parchment paper for another hour until dry. Store in an air-tight container.
- Preheat the oven to 350 F. Grease three 9-inch round cake pans, line bottoms with parchment paper, spray paper, then set aside.
- In a small saucepan heat the unsalted butter until lightly browned, cool to room temperature.
- Mix egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combined. Mix in cooled browned butter. Gently stir in ground almonds and cake flour.
- Divide mixture into 3 equal parts, spread in pans, smooth tops and bake 18-20 minutes.
- Let cakes cool for 10 minutes, then invert on a baking sheet lined with parchment paper.
- For cranberry filling, dissolve cornstarch in ¼ cup cranberry or raspberry juice and set aside. Simmer cranberries, sugar, and remaining juice for 8-10 minutes until cranberries burst and soften. Mash cranberries while cooking.
- Add cornstarch mixture and cook until thick, stirring constantly. Remove from heat and let cool.
- Spread cooled filling over cake layers, leaving ½ inch edges clean. Let it set completely.
- Dissolve coconut cream puddings in 1 cup cold milk and set aside.
- Beat egg yolks and sugar, add remaining milk and whisk. Cook over medium heat, being cautious not to scramble eggs. Add pudding and cook 2-3 minutes.
- Remove from heat, add finely chopped white chocolate, stir until melted, cool and chill for 30 minutes.
- Beat softened butter until light and creamy, gradually add powdered sugar. Pour in heavy whipping cream and beat until thick.
- Mix cooled white chocolate filling with butter mixture.
- Place one cake layer with cranberry filling on a serving plate. Reserve about 2 cups filling for sides and garnish.
- Spread 1/3 of remaining filling over cranberry layer. Repeat with second cake layer and 1/3 filling. Repeat with third layer on top. Chill for 1-2 hours.
- Remove ring from springform pan, cover cake sides with remaining filling, reserve some to pipe swirls for garnish. Sprinkle with shredded coconut and pipe swirls. Top with sugared cranberries.
- Store covered in the fridge for up to 1 week. Can be made 2-3 days in advance and garnished when ready to serve.
Notes
- The cake layers can be made in advance and frozen for convenience.
- For best results, keep the cake refrigerated until serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40 grams
- Sodium: 150 mg
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 100 mg