Christmas Cranberry Cake Recipe with Video

A recipe for a cake combining red velvet cake and forest moss cake with mascarpone cream and cranberries.

5 z 3 ocen

Prep Time 1

Cook Time 1 30

Total Time 4 30

Course Cakes

Kuchnia American cuisine, English cuisine

Servings 15

Calories 291 kcal

Blend together spinach, egg, buttermilk, oil, and lemon juice into a smooth mixture.
75 g spinach, 1 egg, 150 ml buttermilk, 1,5 tablespoons lemon juice, 40 ml oil
In a larger bowl, mix together flour, baking powder, and sugar.
150 g wheat flour, 1,5 teaspoons baking powder, 75 g sugar
Add the wet ingredients to the dry ingredients and mix or blend.
Pour the batter into the prepared pan - I greased my baking pan with butter and dusted it with flour.
Bake the spinach cake in an oven preheated to 170 degrees (convection) for about 30 minutes - until a toothpick inserted comes out clean.
After baking, cool the cake.

Into a large bowl, sift together flour with baking soda and cocoa, add sugar and mix.
375 g wheat flour, 1 teaspoon baking soda, 1 teaspoon unsweetened cocoa, 250 g sugar
In a second bowl, briefly blend oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
240 ml oil, 360 ml buttermilk, 2 eggs, approx. 2 tablespoons red food coloring, 1 teaspoon vinegar, 1 teaspoon vanilla extract
Add the wet ingredients to the dry ones..
Briefly mix the ingredients together or blend.
Pour the batter into the prepared pan - you can divide the batter into two portions and bake in separate pans.
Bake the red velvet cake in an oven preheated to 180 degrees (top/bottom heat mode). If you bake the cake in two separate pans, bake it for about 35-40 minutes. If you bake the cake all at once in one pan, bake it for about 55 minutes - until a toothpick inserted comes out clean.
After baking, cool the cake.

Transfer the cranberries to a saucepan (if using frozen, you don't need to thaw them beforehand), add sugar and orange juice.
200 g cranberries, 100 g sugar, approx. 150 ml orange juice
Cook the cranberries over low heat until they start to burst and soften, and the juice slightly reduces.
Mix the potato starch with a small amount of water until it becomes liquid.
1 teaspoon potato starch
Add the starch to the boiling cranberries and stir vigorously. When the cranberries thicken, remove them from the heat and let them cool.

Briefly blend the mascarpone cheese with powdered sugar.
500 g mascarpone cheese, 70 g powdered sugar
Pour in the cold heavy cream and blend on high speed until you get a thick cream.
250 ml heavy cream

Cut off the domed top of the red velvet cake with a sharp knife - you can eat it :)
Lightly cut off the top of the spinach cake and finely blend or thoroughly crumble the cut-off part.
Slice the red velvet cake into two layers of approximately equal thickness.
Place the bottom layer of red velvet cake on a flat plate or cake board and put a cake ring around it - if you don't have a special cake ring, use the ring from the springform pan in which the cake was baked.
Spread approximately 1/4-1/3 of the cream onto the cake.
Layer half of the cranberry fruit jelly onto the cream, making sure it doesn't touch the edges.
Place the spinach cake layer, spread approximately 1/3 of the cream on it, and the rest of the cranberries.
Place the second red velvet cake layer on top.
Spread a thin layer of cream on top of the cake and put the cake (with the ring) in the refrigerator for at least 2 hours.
Take the cake out of the refrigerator and carefully remove the ring.
Even out the sides of the cake - if you still have some cream, you can gently spread it on the sides.
Sprinkle the top of the cake with crumbled spinach cake, decorate with pomegranate seeds and fresh cranberries.

A glass has a capacity of 250 ml.

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Serving: 100gCalories: 291kcalWeglowodany: 28gProtein: 4gTłuszcz: 18g

Keyword Christmas cake, cranberry cake

Tried this recipe?Daj znać w komentarzu!