Cranberry Sponge Cake
2 servings
25 minutes
Cranberry biscuit cookies are a delicate treat with a slight tartness and airy texture. This recipe has roots in Russian cuisine, where the combination of sweet dough and tart berries is appreciated. Cranberries not only give the cookies a bright flavor but also enrich them with beneficial nutrients. The protein structure makes the dough airy, while powdered sugar sprinkled on hot cookies adds a special charm. They pair wonderfully with a cup of tea and are perfect for cozy home tea parties. The ease of preparation makes this recipe popular among baking enthusiasts, while the fresh taste and aroma of cranberries add a touch of winter coziness. These cookies are a small culinary masterpiece that delights with their simple yet exquisite character.
1
Mash the cranberries into a puree or grind them through a meat grinder, blend them. The mixture should be thick; if it's too liquid, it needs to be simmered a bit.
- Cranberry: 100 g
2
Separate the egg whites from the yolks. Whip the egg whites with half the sugar until stiff peaks form. Whip the yolks with the other half of the sugar and crushed cranberries. Add sifted flour, baking soda, and baking powder, and mix the dough well. It will be thick. Add a third of the whipped egg whites and gently fold it in. Then add the remaining egg whites and carefully mix the dough from the bottom up.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Cranberry: 100 g
- Sugar: 100 g
- Wheat flour: 100 g
- Soda: 0.5 teaspoon
- Baking powder: 1 teaspoon
3
Transfer the dough to a pastry bag or a plastic bag (cut the corner) and pipe small rounds onto a parchment-lined baking sheet. Decorate with cranberries and bake at 180 degrees for 12-15 minutes. Dust the hot cookies with powdered sugar.
- Cranberry: 100 g