Cranberry and poppy seed layer cake

Name: Cranberry and poppy seed layer cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 3 TABLESPOONS + 100 g sugar; 325 g Butter; 3 Eggs (size M); 30 g Cornstarch; 45 g Flour; 125 g Walnut kernels; 2 TABLESPOONS Beetroot juice; 75 g ready-to-bake poppy seed filling; 1/2 glass (approx. 200 g) gelled cranberries; 200 g Icing sugar; 4 TABLESPOONS Cranberry juice; 7-10 Tbsp gelled cranberries; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 ml Milk
1 package Pudding powder "Vanilla Flavor"
3 TABLESPOONS + 100 g sugar
325 g Butter
3 Eggs (size M)
30 g Cornstarch
45 g Flour
125 g Walnut kernels
2 TABLESPOONS Beetroot juice
75 g ready-to-bake poppy seed filling
1/2 glass (approx. 200 g) gelled cranberries
200 g Icing sugar
4 TABLESPOONS Cranberry juice
7-10 Tbsp gelled cranberries
7-10 Tbsp Cling film
baking paper

Directions

1
Bring the milk to a boil in a saucepan until it reaches 6 tablespoons. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the heat, allow to cool, pour into a bowl and cover with foil, allow to cool.
2
Coarsely chop 50 g walnuts.
3
Melt 25 g butter. Separate 1 egg. Beat the egg white and 25 g sugar with the whisk of the hand mixer until stiff. Stir in egg yolk. Carefully fold in 10 g starch and 15 g flour. Stir in melted butter.
4
Fold in chopped walnuts. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) Bake for 8-10 minutes. Take out, turn onto a cake rack, remove baking paper, let the base cool down. Make two more sponge cake bases in the same way. Replace the walnuts once with beetroot and once with poppy seed filling.
6
Whip 250 g butter until creamy white. Whisk the pudding with the whisk of the hand mixer until smooth. Then stir into the butter by the spoonful. Place the walnut base on a cake platter and enclose with a cake ring.
7
Spread about 1/3 of the buttercream on top. Spread about half of the cranberries on top. Place the beetroot base on top, spread about 1/3 of the cream and the remaining cranberries on top. Cover with the poppy seed base.
8
Chill for about 1 hour.
9
Melt 25 g sugar in a small pan, add 75 g walnuts and caramelise. Spread the nuts on baking paper and let them cool down. Carefully loosen the cake ring, spread the cake edge with the remaining cream.
10
Press caramelized walnuts to the edge. Mix icing sugar and cranberry juice. Spread the sugar icing on the cake, smooth it down and put it in a cool place for about 1 hour. If desired, decorate with jellied cranberries.