Instructions
To make the cranberries sparkling:
In a medium saucepan combine 6 tablespoons of water and 6 tablespoons of sugar and bring to a boil over medium heat until the sugar is completely dissolved, about 3 minutes.
Remove from heat and add 1 ½ cup of cranberries. Make sure each cranberry is well covered. Let them rest in the syrup for 5 minutes.
Then, using a slotted spoon, transfer the cranberries to a wire rack, and let them dry for about an hour. After that time the cranberries should be dry but sticky.
Place the remaining sugar in a bowl. Working in small batches, roll the blueberries in the sugar until they are completely covered. Let them rest on a sheet of parchment paper for another hour until they are dry. Store them in the refrigerator in an airtight container.
To make the cake:
Preheat the oven to 350 F. Spray three 9-inch round molds with nonstick cooking spray, line the bottoms with parchment paper, spray the paper and set aside.
In a small saucepan heat the butter until slightly browned, then let it cool to room temperature.
Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until blended. Mix into the cooled golden butter. Gently add the ground almond and the flour.
Divide the mixture into 3 equal parts and spread it on the bottom of the prepared pans, smooth the top and bake for 18-20 minutes, or until it is lightly browned and the edges start to separate from the pans.
Let the cakes cool in the molds for 10 minutes and then invert them into a large baking sheet lined with parchment paper. If the parchment paper circles are stuck to the cake, remove them, then turn each cake so that the flat side is down, and the top is up.
To make the blueberry filling
While the cake is baking make the blueberry filling. Dissolve the cornstarch at ¼ cranberry or raspberry juice and set aside.
Place the cranberries, sugar and remaining juice in a medium saucepan and bring to a boil and simmer for about 8-10 minutes until the cranberries burst and become soft. Crush the cranberries with a spatula while cooking.
Add the cornstarch mixture and cook for another 2-3 minutes, until it thickens, stirring constantly with a spatula. Remove from heat and cool to room temperature, stirring occasionally. The filling should be as thick as the jam.
When the filling cools down, spread it over the layers of the cake, leaving the edges of ½ inches clean. Allow to cool and settle completely.
To make the Coconut Filling with White Chocolate
Dissolve the coconut cream pudding in 1 cup of cold milk and set aside.
Beat the egg yolks and sugar. Put 1 cup of milk in a large pot and beat the egg yolk mixture. Cook over medium heat, beating constantly and be careful not to make scrambled eggs. Add the dissolved pudding and cook for 2-3 minutes stirring constantly with a rubber spatula.
Remove from the heat and add the finely chopped white chocolate. Stir gently until the chocolate has melted completely. Let it cool down. Cover it with a plastic sheet and leave it in the fridge for 30 minutes.
Beat the soft butter until it is light and creamy, gradually adding sugar