Cranberry Layer Cake Chantilly
Ingredients
Cake
- 6 eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
Filling
- 1 cup granulated sugar
- 1 tbsp cornstarch
- ⅓ cup (75 mL) water
- 3 cups fresh or frozen cranberries (300 g), chopped
- 2 cups diced peeled apples
Frosting
- 1 ½ cups (375 mL) whipping cream (35%)
- 2 tbsp granulated sugar
Instructions
Cake
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Grease two 9-inch (23 cm) round layer cake pans; line bottoms with waxed paper.
- Step 3
Beat eggs and vanilla with electric mixer at high speed until foamy.
- Step 4
Adding sugar gradually, beat until eggs are very light, about 3 minutes. Stir together flour and baking powder; add to egg mixture in three additions.
- Step 5
Divide batter between pans. Bake in preheated 350°F (180°C) oven until cake springs back when touched in centre, 20 to 25 minutes. Cool on wire rack for 5 minutes.
- Step 6
Turn cakes out of pans; peel off paper and cool completely.
Filling
- Step 1
Combine sugar and cornstarch in medium saucepan. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring frequently.
- Step 2
Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool.
Frosting
- Step 1
Just before assembling cake, whip cream until soft peaks form. Add sugar and whip until stiff.
- Step 2
To assemble, split cakes to make four layers. Place one layer on serving plate; top with 1/2 cup (125 mL) filling. Repeat with two more layers, placing last layer crust side up on top of cake.
- Step 3
Spread remaining filling on top. Frost sides with whipped cream. Pipe a border or decoratively spreah whipped cream around top edge of cake.
- Step 4
Refrigerate until ready to serve, up to 4 hours.
Nutrition Facts
Per serving | |
---|---|
Calories | 343 |
Fat | 14 g |
Saturated Fat | 8 g |
Trans Fat | 0 g |
Carbohydrate | 52 g |
Fibre | 2 g |
Sugars | 39 g |
Protein | 5 g |
Sodium | 76 mg |