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
Equipment
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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.
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Ring Mold
Helps achieve that perfect round shape for your cake layers. Make sure to line it with parchment paper for easy release.
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Wire Rack
Allows the cakes to cool evenly, preventing sogginess. Elevating the rack ensures air circulates on all sides.
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Heavy-Bottomed Saucepan
Necessary for heating the agar mixture uniformly. A heavy-bottomed pan ensures even heat distribution.
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Thermometer
Crucial for achieving the right temperature when boiling the syrup. A digital thermometer gives precise readings.
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Blender
For making the cranberry puree. Make sure to blend until smooth for a perfect confit texture.
Instructions
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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!
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
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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.
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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.
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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.
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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.
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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.
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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.