Homemade Cranberry Cake

by Editorial Staff

Delicate and juicy sponge cake with condensed milk cream combined with cranberry sourness is incredibly tasty!

Ingredients

For a biscuit:

  • Eggs – 10 pcs.
  • Sugar – 160 g
  • Flour – 90 g

For the cream:

  • Butter – 380 g
  • Condensed milk – 350 g
  • Cranberry jam – 6 tbsp

For cranberry jam:

  • Cranberries – 1 glass
  • Sugar – 0.5 cups

Directions

  1. For the biscuit, separate the egg whites from the yolks. Beat the whites into a white foam.
  2. Add 80 g of sugar and beat the whites and sugar again.
  3. Beat the yolks with the remaining 80 g of sugar into a thick light mass.
  4. Combine whites with yolks.
  5. Gradually add flour, stirring the biscuit dough from bottom to top.
  6. Bake the biscuit at 180 degrees for 40 minutes.
  7. Willingness to check with a toothpick. The sponge cake should cool completely so that the cream does not drip.
  8. For the cranberry jam, beat the cranberries with sugar.
  9. Cook over low heat for 5-7 minutes, cool completely.
  10. Part of the cranberry jam (6 tablespoons), rub through a sieve.
  11. For the cream, beat in soft butter.
  12. Gradually adding condensed milk to the butter, beat the cream.
  13. Then add cranberry jam, grated through a sieve, to the condensed milk cream.
  14. Cut the biscuit into two parts. Brush one crust with cranberry jam.
  15. Spread some of the cream on top.
  16. Cover with another crust and grease the whole sponge cake with cream.
  17. Sponge cake with cranberries is ready. Chill cake for at least 8 hours before serving.

Enjoy your meal!

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