Cranberry Cream Slices

Name: Cranberry Cream Slices
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 3 Eggs (size M); 200 g + 6 tablespoons sugar; 50 g Flour; 50 g Cornstarch; 20 g Cocoa powder; 1 1/2 TSP. Baking Powder; 700 g Cranberries; 550 ml Juice; 1 package Pudding powder "Vanilla Flavor"; 8 sheets Gelatine; 500 g Mascarpone; 100 ml Milk; 500 g Whipped cream; 30 g Chocolate shavings; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

3 Eggs (size M)
200 g + 6 tablespoons sugar
50 g Flour
50 g Cornstarch
20 g Cocoa powder
1 1/2 TSP. Baking Powder
700 g Cranberries
550 ml Juice
1 package Pudding powder "Vanilla Flavor"
8 sheets Gelatine
500 g Mascarpone
100 ml Milk
500 g Whipped cream
30 g Chocolate shavings
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, then add 125 g sugar. Stir in egg yolks. Mix flour, starch, cocoa and baking powder and fold into the egg mixture. Line the fat pan of the oven (32 x 39 cm) with baking paper. Put sponge mixture on top and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Wash and sort the cranberries and put approx. 150 g berries aside for decoration. Bring 5 tablespoons of juice and 2 tablespoons of sugar to the boil and steam the remaining cranberries for about 5 minutes. Remove the berries from the stock and let them drip off. Take the cake out of the oven and let it cool down. Fill up to 440 ml with cranberry juice and bring to the boil. Stir 6 tablespoons of juice, pudding powder and 4 tablespoons of sugar until smooth. Stir the mixed powder into the boiling juice and simmer for at least 1 minute while stirring. Add cranberries and remove from heat. Place a cake frame around the sponge cake and spread the cranberry compote evenly on the base. Put the cake in a cool place for about 2 hours. Soak the gelatine in cold water.
3
Stir 6 tablespoons of juice, pudding powder and 4 tablespoons of sugar until smooth. Stir the mixed powder into the boiling juice and simmer for at least 1 minute while stirring. Add cranberries and remove from heat. Place a cake frame around the sponge cake and spread the cranberry compote evenly on the base. Put the cake in a cool place for about 2 hours. Soak the gelatine in cold water. Mix mascarpone, 75 g sugar and milk. Whip the cream until stiff. Squeeze the gelatine and dissolve. Add 3 tablespoons of the cream, mix well and stir into the remaining cream. Fold in the cream, spread on the compote and put in a cool place overnight. Cut the cake into 24 pieces and decorate with cranberries and chocolate shavings
4
Mix mascarpone, 75 g sugar and milk. Whip the cream until stiff. Squeeze the gelatine and dissolve. Add 3 tablespoons of the cream, mix well and stir into the remaining cream. Fold in the cream, spread on the compote and put in a cool place overnight. Cut the cake into 24 pieces and decorate with cranberries and chocolate shavings
5
waiting time approx. 14 hours