This cranberry cake turns out to be airy and well-saturated, and the slight acidity of the berry gives it additional mystery. The cake layers are tender, soft and porous.
It is necessary
- - 1/2 teaspoon vanillin
- - 1 3/4 cups granulated sugar
- - 2 cups fresh or frozen cranberries
- - 2 cups flour + 1 tablespoon
- - 2 teaspoons of baking soda
- - 3/4 teaspoon salt
- - 100 g soft butter + 1 tablespoon
- - 2 large eggs
- - 1/2 cup milk
- - icing sugar
Instructions
Step 1
To start, combine the vanillin and granulated sugar in a large bowl. Then add the cranberries and mix thoroughly in a food processor (but do not purée!).
Step 2
In a separate bowl, combine 2 cups flour, baking soda and salt. Next, add the butter and vanilla sugar mixture. Stir with a mixer on medium speed until pale and fluffy. Then add one egg at a time, beating the dough well after each addition, and the milk.
Step 3
Take a round baking dish and spread half of the resulting dough over the bottom. Then place the resulting cranberry filling on top, leaving about 1.5 cm free edges.
Step 4
Spread the remaining half of the dough over the filling and smooth the surface of the dough gently with your hands.
Step 5
Combine a pinch of vanillin, 1 tablespoon each of butter and flour. Rub with your hands and sprinkle over the cake.
Step 6
Bake in the oven at 200 degrees for 45-50 minutes. After baking, let the cake cool for 30 minutes, then remove from the mold and cool completely.
Step 7
Do not forget to sprinkle the finished cake with powdered sugar at the end before serving. Bon Appetit!
