Cranberry Layer Cake Chantilly
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Ingredients
6 egg
1 tsp vanilla extract
1 cup sugar
1 cup all-purpose flour
1 tsp baking powder
Filling
1 cup sugar
1 tbsp cornstarch
1/3 cup water
3 cup cranberries, chopped (fresh or frozen)
2 cup apples, peeled and diced
1 1/2 cup whipping cream
2 tbsp sugar
Nutritional Facts
Amount Per Serving
336 Calories
Protein
4.9g
Fat
13.1g
Carbohydrate
51g
Directions
- 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. Cool 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.