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      RECIPE TITLE "Cranberry Layer Cake Chantilly" Author: Neris, Canada

    yields12 people time30+35 mins difficultymoderate

      RECIPE INGREDIENTS

    Cake:

    • 6 eggs 1 tsp (5 mL) vanilla extract
    • 1 cup (250 mL) sugar
    • 1 cup (250 mL) all purpose flour
    • 1 tsp (5 mL) baking powder

    Filling and Frosting:

    • 1 cup (250 mL) sugar
    • 1 tbsp (15 mL) cornstarch
    • 1/3 cup (75 mL) water
    • 3 cups (750 mL) fresh or frozen cranberries (300 g), chopped
    • 2 cups (500 mL) diced peeled apples
    • 1 1/2 cups (375 mL) whipping cream
    • 2 tbsp (30 mL) sugar

      RECIPE METHOD


    For the Cranberry Layer Cake Chantilly, the cake layers can be prepared up to two months in advance and kept frozen or two days in advance and kept refrigerated. Prepare the cranberry apple filling two days in advance and keep refrigerated. Fill and frost up to 4 hours before serving.

    1. To make cake, preheat oven to 350F (180C).
    2. Grease two 9-inch (23 cm) round layer cake pans and line bottom with wax paper.
    3. Break eggs into a large bowl; place over hot tap water for 5 minutes.
    4. On electric mixer at high speed, beat eggs and vanilla until foamy. Add sugar gradually and beat until eggs are very light, about 3 minutes.
    5. Stir in combined flour and baking powder in 3 additions.
    6. Divide batter between pans. Bake 20 to 25 minutes, or until cake springs back when touched in centre. Cool on cake racks for 5 minutes.
    7. Turn out of pans, peel off paper and cool completely. To make filling, in a medium saucepan, combine sugar and cornstarch.
    8. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring.
    9. Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool. Split cakes to make 4 layers.
    10. Place one layer on serving plate; top with 1/2 cup (125 mL) filling. Repeat with 2 more layers, placing the last layer crust side up on top of cake.
    11. Spread remaining filling on top. Whip cream with sugar.
    12. Frost sides with cream and pipe a border on top.
    13. Refrigerate until ready to serve, up to 4 hours.

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