Cranberry Layer Cake Chantilly

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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
1 cup (250 mL) sugar
1 tbsp (15 mL) cornstarch
1/3 cup (75 mL) water
3 cups (750 mL) cranberries, chopped (fresh or frozen)
2 cups (500 mL) apples, peeled and diced
 1 1/2 cups (375 mL) whipping cream
2 tbsps (30 mL) sugar
Nutritional Facts
Amount Per Serving
336 Calories


Preheat oven to 350 F (180C). Cake: Grease two 9 inch (23 cm) round cake pans and line bottoms with waxed paper. Break eggs into a large bowl; place over hot tap water for 5 minutes. Add vanilla. With electric mixer, beat eggs and vanilla on high speed until foamy. Add sugar gradually and beat until eggs are very light, about 3 minutes. In another bowl, combine flour and baking powder; stir into egg mixture in three additions. Divide batter between pans. Bake 20 to 25 minutes, or until cake springs back when touched in center. Cook on cake racks 5 minutes. Turn out of pans, peel off paper and cool completely. Filling: In a medium saucepan, combine sugar and cornstarch. Stir in water, cranberries and apples. Bring to a boil over medium heat, stirring. Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool. Slice each cake in 2 to make a total of 4 layers. Place one layer on a serving plate; top with 1/2 cup (125 mL) filling. Repeat with 2 more layers, placing the last layer on top of cake crust-side up. Spread remaining filling on top. Whip cream with sugar. Frost sides of cake with cream, and pipe a border on top. Refrigerate until ready to serve.

Preparation: 30 minutes

Cooking: 35 minutes