Cranberry Cakes
12 servings
150 minutes
Cranberry pastries are a delicate treat with a slight tartness that captivates with their taste and aroma. This dessert, originating from Russian cuisine, combines airy sponge cake soaked in fragrant cream and the bright freshness of cranberries. It is believed that cranberries have long been used in Russia to add rich flavor and benefits to dishes. Paired with soft buttercream, cranberries reveal their depth and piquancy, making the pastries a perfect conclusion to a meal. They are served chilled to allow the cream to soak into the layers, creating a harmonious blend of sweetness and refreshing berry notes. These pastries are not just a dessert but a small gastronomic celebration that delights the eye and provides pleasure with every bite.
1
Preheat the oven to 200 degrees.
2
Separate the egg yolks from the whites. Whisk the yolks with half the sugar, salt, baking powder, and cognac until smooth. Gradually add the flour and mix. Combine the resulting mixture with the whipped egg whites and knead the dough.
- Chicken egg: 3 pieces
- Sugar: 300 g
- Salt: to taste
- Baking powder: 0.5 teaspoon
- Cognac: 1 tablespoon
- Wheat flour: 150 g
3
Place the dough on a small baking tray lined with parchment paper and put it in the oven for 15 minutes.
4
Let the baked sponge cool and then cut it into 2 layers.
5
For the cream, leave the butter for 30 minutes, then mash it with a fork.
- Butter: 200 g
6
Wash and dry the cranberries. Mix the berries with sugar and butter.
- Cranberry: 200 g
- Sugar: 300 g
- Butter: 200 g
7
Spread half of the cream on the layers, stack them on top of each other, and cover the top layer with the remaining cream. Place in the refrigerator for 2 hours.
- Butter: 200 g
- Cranberry: 200 g
8
Cut into rectangular pastries and serve on the table.