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Cranberry Cream Cake

Heavenly Cranberry Cream Cake Recipe

healty meal, low carbs meals, keto meal

Indulge in a slice of nostalgia with this heavenly Cranberry Cream Cake recipe that’s been passed down through generations. Bursting with the tartness of cranberries, the richness of cream, and the sweetness of sponge cake, this dessert is a timeless classic that never fails to impress. Whether you’re celebrating a special occasion or simply craving a taste of home, this cake is sure to delight your taste buds and warm your heart.

Introduction:

There’s something truly special about family recipes that have stood the test of time. This Cranberry Cream Cake holds a special place in my heart, as it’s a cherished recipe that my mother always made for our family gatherings. With its light and airy sponge cake base, luscious cream filling, and vibrant cranberry topping, it’s a dessert that never fails to evoke feelings of comfort and joy. Now, I’m excited to share this beloved recipe with you, so you can create your own sweet memories with your loved ones.

Ingredients:

For the Sponge Cake Base:

  • 4 eggs
  • 4 tbsp hot water
  • 200g sugar
  • 200g all-purpose flour
  • 2 tsp baking powder

For the Cranberry Cream Filling:

  • 2 cups cranberries
  • 4 cups heavy cream
  • 5 packets cream stabilizer
  • 1 packet shortbread biscuits
  • Rum (straw rum, 80%), to taste

For the Chocolate Glaze:

  • 2 packs couverture chocolate or cake icing
  • 2 tbsp rum

Instructions:

Sponge Cake Base:

  1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
  2. In a large mixing bowl, beat the eggs until light and fluffy.
  3. Gradually add the hot water and sugar, and continue beating until the mixture is thick and pale.
  4. Sift the flour and baking powder into the egg mixture and fold gently until well combined.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool completely.

Cranberry Cream Filling:

  1. In a saucepan, simmer the cranberries with a splash of water until they burst and release their juices. Let them cool.
  2. Whip the heavy cream until stiff peaks form. Add the cream stabilizer and continue whipping until well incorporated.
  3. Crush the shortbread biscuits and mix them with the whipped cream.
  4. Spread a layer of the cream mixture over the cooled sponge cake.
  5. Add a layer of the cooked cranberries on top of the cream.
  6. Drizzle rum over the cranberries, to taste.

Chocolate Glaze:

  1. Melt the couverture chocolate or cake icing in a double boiler or microwave until smooth.
  2. Stir in the rum until well combined.
  3. Pour the chocolate glaze over the cranberry layer, spreading it evenly with a spatula.
  4. Let the cake set in the refrigerator for at least 2 hours before serving.

Cook’s Notes and Tips:

  • Fresh vs. Frozen Cranberries: While fresh cranberries are ideal for this recipe, you can also use frozen cranberries if they’re not in season. Simply thaw them before cooking.
  • Cream Stabilizer: Cream stabilizer helps the whipped cream maintain its shape and prevents it from deflating. It’s available in the baking aisle of most grocery stores.
  • Shortbread Biscuits: The addition of crushed shortbread biscuits adds a delightful crunch to the cream filling. You can also use graham crackers or digestive biscuits as a substitute.
  • Rum Infusion: The rum adds a subtle boozy flavor to the cake and complements the tartness of the cranberries. Feel free to adjust the amount of rum according to your preference or omit it entirely for a non-alcoholic version.

Variations:

  • Nutty Crunch: For extra texture and flavor, sprinkle chopped nuts, such as almonds or pecans, over the chocolate glaze before it sets.
  • Berry Bliss: Experiment with different types of berries, such as raspberries or blueberries, for the filling to create your own berry medley.

Keto and Low-Carb Versions:

  • Almond Flour Sponge Cake: Substitute almond flour for the all-purpose flour in the sponge cake base to make it keto-friendly and low-carb.
  • Sugar-Free Cream: Use a sugar-free sweetener, such as erythritol or stevia, in place of sugar in the cream filling to reduce the carb content.
  • Dark Chocolate Drizzle: Opt for unsweetened dark chocolate for the glaze and skip the rum for a lower-carb option.

With its delightful combination of flavors and textures, this Cranberry Cream Cake is sure to become a new family favorite. Whether you’re enjoying it as a decadent dessert or as a sweet treat with your morning coffee, each bite is a reminder of the love and tradition that goes into homemade baking. So gather your ingredients, preheat your oven, and get ready to create something truly special that will be savored and remembered for years to come.

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