Cranberry Layer Cake Chantilly

Serves 12
Prep Time 30 min
Cook Time 35 min
Print Recipe
Indulge your guests with this elegant layer cake. Cranberries and apples are a tart complement to the sweetness of this cake’s fluffy whipped cream icing. Definitely a crowd-pleaser, this cake will impress.

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