White chocolate cake with cranberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix pudding powder and 80 g sugar. Stir with 200 ml milk until smooth. Bring 800 ml milk to the boil, remove from the stove. Stir in the pudding powder and simmer for about 1 minute while stirring. Pour into a bowl, cover directly with foil.

2. 2

   Let it cool down at room temperature. Store butter also at room temperature.

3. 3

   Separate the eggs for the sponge cake. Beat the egg white and 3 tbsp. water until stiff. Add 125 g sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder, sieve over the egg mixture and fold in.

4. 4

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.

5. 5

   Let it cool down.

6. 6

   For the buttercream, whisk soft butter with the whisk of the hand mixer for 8-10 minutes until creamy white. Stir the pudding once more, gradually adding it to the butter by the spoonful. Slice the base horizontally three times.

7. 7

   Place a high cake ring around the lower base. Add 3 tbsp. jam and smooth it down. Place the second cake base on top and press down gently. Add about 1/4 of the cream and smooth it down. Place the third cake layer on top and spread another 3 tbsp. jam on top.

8. 8

   Place the fourth base on top and press down. Remove the cake ring. Spread the cake with the remaining cream all around. Chill for about 2 hours.

9. 9

   Put the cranberries in a sieve and let them drain. Carefully press the sugar pearls evenly onto the edge of the cake and spread them on the surface. Spread the cranberries on the surface and dust with icing sugar.

Nutrition Facts

KCAL
440 kcal

CARBS
36 g

FATS
30 g

PROTEINS
6 g