White Chocolate and Cranberry Layered Cake Recipe

Description

Delicious almond cake layers paired with a double filling: a thick, sweet-tart cranberry sauce and a creamy white chocolate coconut custard. The cake is finished with shredded coconut and sugared cranberries for a festive touch.

Ingredients

Cake:

• 7 large egg whites
• 1 ¾ cup (210 g) powdered sugar
• ¼ teaspoon salt
• ½ cup (115 g) unsalted butter
• 3.5 oz (100 g) toasted almonds, ground
• 1 cup (100 g) sifted cake flour

Cranberry Filling:

• 1 lb (450 g) cranberries
• 1 ½ cup (300 g) sugar
• 1 cup cranberry juice (or raspberry juice)
• 5 tablespoons cornstarch

White Chocolate Coconut Filling:

• 7 egg yolks
• ½ cup sugar
• 2 cups milk (divided)
• 2 boxes (3 oz each) coconut cream cook-and-serve pudding
• 10 oz (280 g) white chocolate, finely chopped
• ½ cup (115 g) unsalted butter
• ½ cup powdered sugar
• 1 cup heavy whipping cream

For decoration:

• ¾ cup finely shredded coconut

Sparkling Cranberries:

• 1 ½ cups fresh firm cranberries, washed and sorted
• 6 tablespoons water
• ¾ cup sugar, divided

Instructions

Sparkling Cranberries

1. Combine 6 tablespoons water and 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, about 3 minutes.
2. Remove from heat and stir in 1 ½ cups cranberries until each berry is well coated. Let sit in the syrup for 5 minutes.
3. Using a slotted spoon, transfer cranberries to a wire rack and let them dry about an hour; they should be dry but still slightly sticky.
4. Place the remaining sugar in a bowl. Working in small batches, roll cranberries in the sugar until coated. Let them sit on parchment for another hour to dry. Store in an airtight container in the refrigerator.

Cake

1. Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans with nonstick spray, line bottoms with parchment, and spray the paper.
2. In a small saucepan, heat the butter until lightly browned, then cool to room temperature.
3. Beat egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and combine. Mix in cooled browned butter, then gently fold in ground almonds and cake flour.
4. Divide batter evenly among the three pans, smooth the tops, and bake 18–20 minutes or until lightly golden and edges begin to pull away from the pans.
5. Cool the cakes in the pans for 10 minutes, then invert onto a baking sheet lined with parchment. If parchment circles stick, peel them off and position cakes with the flat side down for assembly.

Cranberry Filling

1. Dissolve cornstarch in ¼ cup of the cranberry or raspberry juice and set aside.
2. Place cranberries, sugar, and remaining juice in a medium saucepan. Bring to a simmer and cook 8–10 minutes until cranberries burst and soften, mashing occasionally.
3. Add the cornstarch mixture and cook 2–3 more minutes until thick, stirring constantly. Remove from heat and cool to room temperature; the filling should be jam-like.
4. When cooled, spread over cake layers, leaving about ½ inch of edge clear. Allow the filling to set fully.

White Chocolate Coconut Filling

1. Dissolve the coconut cream pudding mixes in 1 cup cold milk and set aside.
2. Beat egg yolks with sugar. Heat 1 cup milk in a saucepan and whisk in the egg yolk mixture. Cook over medium heat, whisking constantly, to avoid curdling. Add the dissolved pudding and cook 2–3 minutes more, stirring constantly.
3. Remove from heat and stir in chopped white chocolate until melted and smooth. Cool slightly, cover with plastic wrap, and chill 30 minutes.
4. Beat softened butter until light and creamy, gradually add powdered sugar, then slowly add heavy cream and beat until thick.
5. When the white chocolate mixture is completely cool, fold in the butter-cream mixture until smooth.

Assembly

1. Place one cake layer on a serving plate and spread with cranberry filling. If desired, use a 9-inch springform ring to help assemble. Reserve about 2 cups of the white chocolate coconut filling for covering the sides and garnish.
2. Spread 1/3 of the remaining filling over the first layer. Add the second cake layer and more cranberry filling, then 1/3 of the white chocolate coconut filling. Repeat with the third layer. Chill in the refrigerator for 1–2 hours to firm up.
3. Remove the ring (if used) and cover the sides with the reserved white chocolate coconut filling. Reserve some filling for piping decorative swirls. Press shredded coconut onto the top and sides. Pipe swirls with a 1M tip and place the sugared cranberries in the center. Keep the cake covered in the refrigerator for up to one week. The cake can be made 2–3 days ahead and garnished with cranberries just before serving.