Friday, March 29, 2024
HomeRECIPESWhite Chocolate Cranberry Layered Cake

White Chocolate Cranberry Layered Cake

The White Chocolate Cranberry Layered Cake is a delicious combo of moist layers of almond cake with double filling: sweet and sour cranberry sauce and white chocolate coconut custard. Garnished with shredded coconut for a snowy effect and a pile of shiny blueberries in the center, this cake is dressed to impress. This cake has an eye-catching Christmas presentation, and is worthy of a central place at the party table.

Ingredients

Cake:
7 large egg whites
1 ¾ cup (210 grams) powdered sugar
¼ teaspoon salt
½ cup (115 grams) unsalted butter
100 grams of ground toasted almonds
1 cup (100 grams) sifted cake flour

Stuffed with blueberries:
1 pound. (450 grams) of blueberries
1 ½ cup (300 grams) sugar
1 cup of cranberry juice (you can use raspberry juice instead)
5 tablespoons of corn starch
Filled with white chocolate and coconut:
7 egg yolks
½ cup of sugar
2 cups of milk (divided)
2 boxes of 3 oz. of coconut cream cook and serve the pudding.
280 grams of finely chopped white chocolate.
½ cup (115 grams) of unsalted butter
½ cup of powdered sugar
1 cup of heavy whipped cream

For decoration:
¾ cup finely grated coconut
Sparkling blueberries:
1 ½ cups fresh, firm blueberries, wash and sort those that don’t look so good.
6 tablespoons water
¾ cup of sugar divided

Instructions

To make the cranberries sparkling:

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