Cranberry Layer Cake

Cranberry Layer Cake

  • Preparation 1 h
  • Cooking 50 min
  • Cooling 4 h
  • Servings 1
  • Makes 12 servings
  • Freezes Yes

This layer cake bursting with cranberry flavour will be a hit with the family this holiday season.

  • Végétarien
  • Sans noix

Categories

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

Preparation

  • Cranberry Pastry Cream

  • Genoise

  • Sour Cream Icing

  • Assembly

Personal Note