Fluffy cake

Ingredients

Cake layers

100 grams (3.5 ounces) all-purpose flour

100 grams (3.5 ounces) starch

180 grams (6.35 ounces) granulated sugar

4 large eggs

180 grams (6.35 ounces) unsalted butter

10 grams (0.35 ounces) baking powder

A pinch of salt

Cranberry confit

300 grams (10.58 ounces) frozen cranberries

7 grams (0.25 ounces) apple pectin

12 grams (0.42 ounces) corn starch

80 grams (2.82 ounces) granulated sugar

40 grams (1.41 ounces) water

Souffle

10 grams (0.35 ounces) agar-agar

140 grams (4.93 ounces) water

400 grams (14.11 ounces) granulated sugar

130 grams (4.58 ounces) condensed milk

120 grams (4.23 ounces) unsalted butter

110 grams (3.88 ounces) mascarpone cheese

90 grams (3.17 ounces) egg whites

Vanilla paste or vanilla extract, to taste

Instructions

Step 1

Step 1: Melt the butter and let it cool to room temperature. Melting butter ahead of time ensures it cools properly before incorporating into the batter.

Step 2

Step 2: Sift the flour, starch, baking powder, and salt together in a separate bowl. Sifting helps aerate the mix and removes any lumps for a smoother batter.

Step 3

Step 3: Whip the eggs and sugar on high for 4 minutes until the mixture increases in volume significantly. Reduce the speed and slowly add the cooled butter. Gradually add the sifted dry ingredients and mix until well combined. Careful not to overmix as it can result in a dense cake.

Step 4

Step 4: Preheat the oven to 185-190°C (365-374°F) on convection mode. For each 18 cm (7 inch) cake layer, you will need approximately 120 grams (4.2 ounces) of batter. Use a pastry bag to pipe the batter onto parchment paper inside a ring mold. Bake for 6-7 minutes until even golden brown. Let the cake layers cool on a wire rack, then stack them carefully and wrap them in cling film. Make sure the layers are completely cool before stacking to prevent sticking.

Step 5

Step 5: For the cranberry confit, blend the defrosted cranberries. If too thick, add 30-40 grams (1.4 ounces) of water. Mix the sugar, starch, and pectin together. Heat the cranberry puree to 40°C (104°F), then add the sugar mixture. Stir and bring to a boil, cooking for an additional 3-4 minutes. Cover with plastic wrap in direct contact with the surface and let cool. This prevents a skin from forming on the confit.

Step 6

Step 6: To prepare the soufflé, mix water and agar in a heavy-bottomed saucepan, heating until dissolved. Add sugar and bring to a boil until the mixture reaches 110°C (230°F). Cool slightly to 85-90°C (185-194°F) before using. Meanwhile, whip the butter, chilled condensed milk, and mascarpone until smooth and add vanilla paste or extract. Having all dairy ingredients at room temperature ensures a smoother mix.

Step 7

Step 7: In a separate bowl, whip egg whites until stiff peaks form. Gradually pour in the slightly cooled agar syrup while whipping continuously. Whip for 2-3 minutes until it reaches a marshmallow consistency. Incorporate the whipped cream mixture. Work quickly as the soufflé will set fast.

Step 8

Step 8: Assemble the cake by preparing a ring mold with acetate film and cling film at the bottom. Spread an equal amount of cranberry confit on each cake layer. Distribute the soufflé evenly among the layers using a pastry bag. Dividing the soufflé helps achieve an even and aesthetic cut.

Step 9

Step 9: The final assembly is in the order: cake layer / cranberry confit / soufflé. Place the completed cake in the refrigerator overnight. Chilling overnight ensures the flavors meld together nicely.

Step 10

Step 10: Slice and serve. Bon Appetit!

Servings

After all your hard work, this delightful cake deserves to be showcased with finesse. 🧁

Perfect Pairings: Serve it with a scoop of vanilla ice cream 🍨 to complement the tangy cranberry confit and creamy soufflé. The contrast in temperatures and textures creates a divine experience for your taste buds.

Presentation Tips: Dust the top with a light sprinkling of powdered sugar to give it a classic, elegant look. Add a few fresh cranberries and mint leaves 🌿 for a pop of color and a hint of freshness.

Hosting a brunch? This cake makes a fabulous centerpiece. Pair it with mimosas 🥂 or a refreshing iced tea for a picture-perfect table setting. Your guests will be in awe of your pastry prowess!

Equipment

Pastry Bag

Essential for evenly spreading the dough and applying the creamy soufflé. A tip: using a coupler allows you to change nozzles quickly without emptying the bag.

Ring Mold

Helps achieve that perfect round shape for your cake layers. Make sure to line it with parchment paper for easy release.

Wire Rack

Allows the cakes to cool evenly, preventing sogginess. Elevating the rack ensures air circulates on all sides.

Heavy-Bottomed Saucepan

Necessary for heating the agar mixture uniformly. A heavy-bottomed pan ensures even heat distribution.

Thermometer

Crucial for achieving the right temperature when boiling the syrup. A digital thermometer gives precise readings.

Blender

For making the cranberry puree. Make sure to blend until smooth for a perfect confit texture.

Variations

Gluten-Free Version: Swap out the regular flour for a gluten-free baking flour blend. Make sure the baking powder is also gluten-free. The rest of the recipe remains unchanged, so you can still enjoy that classic flavor and texture.

Vegan Version: Replace the eggs with aquafaba (the liquid from a can of chickpeas) in a 1:1 ratio. Use vegan butter and a dairy-free condensed milk and mascarpone substitute. Opt for agar-agar and pectin derived from plant sources. The result is a delicious cake without any animal products. 🌱

Faq

How do I prevent my cake layers from sticking?
Using parchment paper in the ring mold and cooling the layers completely on a wire rack can help prevent sticking.
What's the best way to achieve stable peaks in egg whites?
Ensure your bowl and whisk are completely clean and free from any fat or grease. Whip the egg whites at room temperature for the best results.
Can I use fresh cranberries instead of frozen?
Yes, fresh cranberries can be used. Simply measure the same weight and follow the same steps for making the confit.
Do I need to adjust the recipe for high altitude baking?
At higher altitudes, you may need to increase the oven temperature slightly and reduce the baking time. Also, consider adjusting the sugar and flour ratios for best results.
Can I make the components ahead of time?
Absolutely! You can prepare the cake layers, confit, and soufflé components separately and assemble them closer to serving time for maximum freshness.
What's the best way to store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to three days.