Chopped pastry cranberry cake

Ingredients

Pastry

360 grams (12.7 ounces) butter
500 grams (4 cups) flour
150 milliliters (0.63 cups or approximately 2/3 cup) boiled water (cooled)

Custard

180 grams (6.35 ounces) butter
200 grams (7.05 ounces) condensed cream

Filling

200 grams (7.05 ounces) cranberries
100 grams (3.53 ounces or ½ cup) sugar

Equipment

Coarse Grater
This helps to finely grate the frozen butter, which is crucial for creating a flaky dough. Ensure it is sharp and sturdy.
Baking Tray
Use a non-stick baking tray or line it with parchment paper to make sure your pastries bake evenly and don't stick.
Mixing Bowls
Have a range of sizes on hand for easy mixing of different components without cross-contamination.
Rolling Pin
A rolling pin with adjustable thickness rings can help you achieve the perfect dough thickness every time.
Fork
Pricking the dough with a fork helps to prevent air pockets and ensures an even bake.
Ring-Mold
Circular ring-molds aid in neatly assembling the layered cake. It's a handy tool for maintaining shape and structure.

Instructions

Step 1

Step 1: Mix the cranberries with sugar, and bring them to a boil, then cover and cool. Tip: Use fresh cranberries for a more aromatic flavor but frozen ones work just fine!

Step 2

Step 2: Place the butter in the freezer for 30 minutes. Tip: Freezing the butter makes it easier to grate, ensuring it stays cold and helps create flaky layers in the dough.

Step 3

Step 3: Rub the frozen butter with a coarse grater.

Step 4

Step 4: Sift the flour into a bowl, add the grated butter, and chop the mass into crumbs with a knife. Tip: Using a knife helps to keep the mixture cold and prevents the butter from melting.

Step 5

Step 5: Pour in half the water and chop the dough again with a knife. Finally, add the rest of the water. Tip: Add water gradually to ensure the dough comes together more easily.

Step 6

Step 6: Gather the dough with your hands into a ball and divide it into 8 equal pieces. Put them in a bag and place them in the freezer for half an hour. Tip: If the dough feels too hard after freezing, let it sit at room temperature for a few minutes.

Step 7

Step 7: Roll out each piece of dough thinly, and cut into circles 16-18 cm (6.3 to 7 inches) in diameter. Prick them with a fork. Tip: Pricking the dough helps prevent it from puffing up too much during baking.

Step 8

Step 8: Bake in a preheated oven at 200°C (392°F) until golden brown. Bake the scraps too and cool everything down. Tip: Keep a close eye as they bake quickly!

Step 9

Step 9: While the pastry cools, whisk the softened butter for the custard until fluffy. Gradually add the condensed cream. Tip: Ensure the butter is at room temperature for a smoother texture.

Step 10

Step 10: Place the first layer of cake into a ring mold, and grease it with the custard. Add another layer, then the cranberry filling, more custard, and repeat with the remaining layers. Tip: Spread the layers evenly to ensure a stable cake.

Step 11

Step 11: Assemble the entire cake and refrigerate it overnight. Tip: Refrigeration allows the flavors to meld and the cake to set properly.

Step 12

Step 12: Grind the baked scraps with a rolling pin and sprinkle the crumbs on top and sides of the cake. Tip: Apply the crumbs just before serving to maintain their crunchiness.

Servings

Picture this: a leisurely Sunday brunch with friends, surrounded by laughter and the aroma of freshly brewed coffee. 🥳 This pastry pairs perfectly with a hot cup of tea or coffee. ✨ Break the layers apart to reveal the delicate combination of custard and cranberry filling – an instant conversation starter! 💬 For a special occasion like a birthday or anniversary, serve each slice with a tiny dollop of fresh whipped cream and a sprig of mint for an added touch of elegance. 🌿 Want to take it to the next level? Add a scoop of vanilla ice cream on the side, and wait for those impressed gasps! 🍨 These pastries also make an excellent treat for a cozy afternoon tea party. 🌸 Arrange them artfully on a tiered cake stand, and watch as they become the centerpiece of your gathering. 💖

Variations

For our gluten-free friends, simply substitute the flour with a **gluten-free flour blend**. 📜 Ensure the blend includes xanthan gum for optimal texture and structure. Vegans, rejoice! Swap out the butter for **vegan margarine** and the condensed cream for **coconut cream**. 🌱 Bonus: The coconut cream adds a delightful hint of tropical flavor. 🥥 Use **organic cane sugar** for both the dough and filling to keep it plant-based and delicious! 🍃 These variations don't compromise on taste, so everyone can enjoy a slice (or two!) of this incredible pastry. 🎉

Faq

How can I prevent my dough from sticking to the rolling pin?
Lightly dust your rolling pin and work surface with flour to keep the dough from sticking.
Why is my dough cracking when I try to roll it out?
If your dough is too cold, let it sit at room temperature for a few minutes before rolling.
How do I know when the pastry is done baking?
The pastry should be golden brown and slightly firm to the touch. Check for even coloring as well.
Can I make the pastry dough in advance?
Yes, you can prepare the dough and store it in the freezer for up to a week. Thaw it in the fridge before use.
What's the best way to store leftover pastries?
Store them in an airtight container in the refrigerator to keep them fresh for up to three days.
Can I use different fillings for this pastry?
Absolutely! Feel free to experiment with different fruits, jams, or even chocolate filling to suit your taste.