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Special occasions deserve a
special dessert. So this Christmas you may want to try this Cranberry Christmas Cake.
It is remarkably similar to a Black Forest Cake, only instead of cherries, we
are filling the cake with sweet yet tangy candied cranberries. It starts with a chocolate genoise,
that is filled chocolate whipped cream and the candied cranberries. And then the
whole cake is covered with a stabilized whipped cream frosting. So festive, so beautiful, and
so delicious. The perfect party cake.
This Cranberry Christmas Cake is very loosely
based on a recipe I found in Alice Medrich 's excellent book 'Cocolat'.
I think some people shy away from
making party cakes as they are a lot of work. The key to
success is to make some of the components ahead of time. You can make the chocolate genoise
ahead and refrigerate it for up to three days or it can be frozen for a
month. The candied cranberries can be made and refrigerated for two weeks.
That way when you want to make this cake all you need to do is to make the
chocolate filling and whipped cream frosting and then assemble the cake. I
find it best to make this cake at least a day before you want to serve it
so the flavors have time to soften and mingle.
Like other sponge cakes, a
Genoise is leavened solely by the air
beaten into the egg and sugar mixture. To make a light and airy genoise
warm the eggs
and sugar, over a water bath, which melts the sugar so that the eggs will reach
their full volume when beaten. The eggs and sugar are beaten until
thick and cool, and you will notice that the batter
will become lighter and paler in color as it thickens. Warm melted butter (can
use clarified butter) is added the the batter which makes the genoise
light and tender with a nice flavor. The melted butter needs to be warm,
however, so it does not solidify once it is added to the cake batter, causing
streaks, or worse yet, causing the batter to deflate.
The Whipped Cream Frosting is
stabilized with gelatin. This makes it firm enough to pipe and it will hold
longer at room temperature. For this recipe we are using unflavored powdered
gelatin but you can use 10 grams of gold leaf sheet gelatin instead. Powdered
unflavored gelatin is sold on the baking isle of grocery stores and is packaged
in small boxes that contain four paper envelopes of powdered gelatin. We need
just one - 1/4 ounce (7 grams) (scant tablespoon) envelope. Unflavored gelatin
is tiny granules that are tasteless, colorless, and odorless. It is used as a
thickening agent but only becomes active when dissolved in a hot liquid.
This Orange Chiffon
Cake has the flavor of oranges with a wonderful light and spongy
It has a moist and tender crumb and that keeps the cake soft even when
Learn how to transform
a moist and flavorful Simple Vanilla Cake into an elegant multi-layer
cake with cream cheese frosting.
This cake consists of layers
of moist coconut-flavored butter cake that are filled with a tangy lemon
curd and then the entire cake is frosted with a smooth and shiny
7-Minute Frosting and sweetened coconut. more
This American Sponge Cake
has a sweet and lemony flavor and while its texture is moist, it is also
wonderfully light and spongy. It does not contain solid fat. This cake
can be eaten plain, or with whipped cream and fresh fruit.
wouldn't seem complete without a batch of gingerbread men. Fragrant with
ground ginger, cinnamon, nutmeg and cloves the amount of which can be
adjusted to suit your own individual taste.
traditionally a Christmas cookie that blends butter, sugar, and
flour to make a rich and delicate tasting cookie.
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