It has long been considered that the ideal dessert should have a small amount of sourness with it. The hostesses will surely like the cranberry shortbread cake, which is quite light and takes a little time to cook.
Ingredients:
- Wheat flour of the highest grades - 450 g;
- Butter - 320 g;
- Sugar sand - 200 g;
- Chicken eggs - 4 pieces;
- Powdered sugar - 60 g;
- Semolina groats - 50 g;
- Vanilla sugar - 1 small pack;
- Sunflower oil - 4 tsp;
- Cranberries - 250 g.
Preparation:
- If the cranberries are frozen, they must be defrosted and rinsed thoroughly with lukewarm water. Pour water into a saucepan and bring it to a boil, then add berries to it.
- Bring to a boil again, keep on fire for 2 minutes.
- Strain the cranberries well from water, then sprinkle with powdered sugar. Boil the cranberry broth again with 60 grams of granulated sugar and a bag of vanilla sugar. Boil the broth over medium heat for another 15 minutes.
- Pour all the flour into a deep container, make a small hole on the top, break the chicken eggs there, add the rest of the sugar and add the melted butter. Knead a tender dough from the resulting mixture, divide it into three portions.
- Put each part on a separate baking dish, previously greased with a small amount of sunflower oil and sprinkled on top of semolina.
- Bake the cakes in a preheated oven at a temperature of 160 degrees for about 25 minutes.
- After baking, let the cakes cool, then put one on top of the other, pre-soaking them with cranberry syrup.
- Pour syrup over the third cake layer again and garnish with a layer of cranberries and powdered sugar. Let the dessert brew in the chill and only then can you serve it to the table.
