Cranberry pie

Name: Cranberry pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Dark chocolate coating; 125 g Butter or margarine; 100 g Sugar; 3 Eggs (size M); 150 g Flour; 1 heaped Tsp baking powder; 1 pinch Salt; 2 (212 ml each) Glasses of cranberries in juice; 250 g Mascarpone; 250 g Low-fat curd; 35 g Icing sugar; 7-10 Tbsp Peel and juice of 1 untreated lemon; 350 g Whipped cream; 1 package Cream stabiliser; 3 TABLESPOONS Currant liqueur, alternatively cranberry juice (e.g. Creme de Cassis); 1 package Vanillin sugar; 50 g crushed pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Dark chocolate coating
125 g Butter or margarine
100 g Sugar
3 Eggs (size M)
150 g Flour
1 heaped Tsp baking powder
1 pinch Salt
2 (212 ml each) Glasses of cranberries in juice
250 g Mascarpone
250 g Low-fat curd
35 g Icing sugar
7-10 Tbsp Peel and juice of 1 untreated lemon
350 g Whipped cream
1 package Cream stabiliser
3 TABLESPOONS Currant liqueur, alternatively cranberry juice (e.g. Creme de Cassis)
1 package Vanillin sugar
50 g crushed pistachio kernels
7-10 Tbsp Grease

Directions

1
Finely chop the couverture and melt over a hot water bath. Leave to cool a little. Stir fat and sugar for about 8 minutes until creamy. Beat the eggs separately. Stir in chocolate. Mix flour, baking powder and salt, sieve over the egg mixture and fold in.
2
Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Take out and let cool in the tin. In the meantime, drain the cranberries and collect the juice. Stir 5 tablespoons cranberry juice, mascarpone, quark, icing sugar, lemon zest and juice until smooth. Whip 100 g cream and cream stiffener until stiff and fold in with the cranberries, except for 2 tablespoons for decoration. Mix liqueur and 3 tablespoons cranberry juice. Cut the cake horizontally once and sprinkle the liqueur mixture on the bottom cake layer. Place the cake ring around the bottom. Pour cranberry cream on top, smooth it down and cover with the second cake layer. Chill for about 1 hour.
3
Mix liqueur and 3 tablespoons cranberry juice. Cut the cake horizontally once and sprinkle the liqueur mixture on the bottom cake layer. Place the cake ring around the bottom. Pour cranberry cream on top, smooth it down and cover with the second cake layer. Chill for about 1 hour. Whip 250 g cream and vanillin sugar until half stiff. Spread the cake with 150 g of the cream. Fill the remaining 100 g of cream in a piping bag with perforated spout. Decorate the cake with it. Sprinkle the edge of the cake with pistachios (put 1 tablespoon aside for decoration). Serve the cake decorated with the remaining cranberries and pistachios
4
Whip 250 g cream and vanillin sugar until half stiff. Spread the cake with 150 g of the cream. Fill the remaining 100 g of cream in a piping bag with perforated spout. Decorate the cake with it. Sprinkle the edge of the cake with pistachios (put 1 tablespoon aside for decoration). Serve the cake decorated with the remaining cranberries and pistachios
5
waiting time approx. 3 hours