Cranberry Layer Cake

Ingredients

• Cranberry Pastry Cream

  • 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

• Genoise

  • 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

• Sour Cream Icing

  • 1 cup (225 g) unsalted butter, softened
  • 2 ½ cups (325 g) icing sugar, plus more for dusting
  • ½ cup (125 ml) sour cream

• Decorations

  • Rosemary sprigs
  • Icing sugar
  • White sparkling sugar crystals