Recipes

Cranberry Layer Cake Chantilly

Cranberry Layer Cake Chantilly combines tart fruit with sweet, fluffy cream. The cake's light texture comes from beating eggs until very light before folding in flour. Splitting the cake into four layers allows for more filling in each bite. The result is a harmonious blend of flavours and textures that will impress your guests.
Serves 12
Prep Time 30 min
Cook Time 35 min
Print Recipe

Ingredients

  • Cake

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

  • Filling

    • 1 cup (250 mL) granulated sugar
    • 1 tbsp (15 mL) cornstarch
    • ⅓ cup (75 mL) water
    • 3 cups (750 mL) fresh or frozen cranberries (300 g), chopped
    • 2 cups (500 mL) diced peeled apples

  • Frosting

    • 1 ½ cups (375 mL) whipping cream (35%)
    • 2 tbsp (30 mL) 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
Calories343
Fat14 g
Saturated Fat8 g
Trans Fat0 g
Carbohydrate52 g
Fibre2 g
Sugars39 g
Protein5 g
Sodium76 mg

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