Cranberry Cherry Cream Cake
Cranberry Cherry Cream Cake is a luscious dessert combining the tartness of cranberries, the sweetness of cherries, and layers of creamy goodness. Perfect for festive occasions or as a show-stopping treat.
The Cranberry Cherry Cream Cake is a festive, show-stopping dessert that combines the bright, tangy flavors of cranberries and cherries with a smooth, creamy filling. This cake starts with a light, airy sponge base that perfectly complements the rich layers of cream cheese and heavy cream. A luscious cherry filling adds a burst of fruity sweetness, while the vibrant garnish of fresh cranberries and rosemary sprigs brings a hint of holiday elegance. With its beautiful presentation and delightful flavor, the Cranberry Cherry Cream Cake is perfect for celebrations and special occasions, leaving a lasting impression on both the eyes and the taste buds.
Ingredients
- 4 large eggs, separated
- A pinch of salt
- 170 g sugar (150 g for the batter, 20 g for cherry filling)
- 30 ml vegetable oil
- 40 ml lemon juice
- 120 g flour
- 300 g frozen cherries
- 15 g cornstarch
- 50 ml water
- 350 g soft cream cheese
- 70 g powdered sugar
- 200 ml heavy cream (33% fat)
- 15-20 fresh cranberries, for garnish
- A few sprigs of rosemary, for decoration
- Baking Tray Size, 34 x 29 cm
Nutritional Information
- Calories: 330
- Protein: 5g
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 120mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 18g
Directions
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Preheat the oven to 160°C (320°F). In a mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 150 g of sugar to the egg whites, continuing to beat until stiff peaks form. Add the egg yolks one at a time, beating briefly after each addition. Mix in the vegetable oil and lemon juice. Gently fold in the flour until fully incorporated. Pour the batter into a lined baking tray (34 x 29 cm) and bake for 25 minutes. Set aside to cool.
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In a saucepan, combine 300 g frozen cherries with 20 g sugar. Heat until the sugar melts. Mix 15 g cornstarch with 50 ml water, then add this to the cherry mixture. Cook until the mixture thickens, then set aside to cool to room temperature.
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In a mixing bowl, combine the cream cheese, powdered sugar, and heavy cream. Beat until smooth and slightly thickened.
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Spread half of the cream cheese mixture over the cooled cake base. Evenly distribute the cherry filling over this layer. Spread the remaining cream cheese mixture on top. Garnish with fresh cranberries and rosemary sprigs. Refrigerate the cake for at least 1 hour before serving.
