White Chocolate and Cranberry Cake
10 servings
20 minutes
The cake with white chocolate and cranberry is an exquisite combination of tenderness and tartness. White chocolate gives the dessert a velvety sweetness, while cranberry adds a refreshing note. The base consists of a crunchy layer of gingerbread that harmoniously complements the creamy filling made from cream and cottage cheese. The finishing touch is a coating of aromatic mulled wine with berries, which gives the cake a festive taste and elegant appearance. This dessert is perfect for winter evenings and special occasions, providing warmth and enjoyment. Its origin is linked to the traditions of Russian cuisine, where the balance of flavors—sweet and tart, soft and crunchy—has always been valued. It is served chilled to reveal all the nuances of flavor.
1
Chop the cookies finely in a food processor, melt the butter, and add it to the cookies.
- Gingerbread cookies: 180 g
- Butter: 75 g
2
Mix everything well and place it in a 24 cm springform pan.
3
Put it in the fridge while the rest is being prepared.
4
Soak 4 sheets of gelatin in cold water for 5 minutes.
- Leaf (sheet) gelatine: 7 pieces
5
Whip the cream with a little sugar.
- Heavy (double) cream: 200 g
- Sugar: 60 g
6
Melt white chocolate in a water bath, cool slightly, and mix with cream.
- White chocolate: 150 g
7
Add the cottage cheese paste and the remaining sugar.
- Sweet curd mass: 250 g
- Sugar: 60 g
8
Take the gelatin and soak it in cold water, then dissolve it in hot water.
- Leaf (sheet) gelatine: 7 pieces
- Water: 2 ml
9
Carefully pour into the mixture and stir.
10
The filling should be at room temperature. Spread it on the base and place it in the refrigerator overnight.
11
Soak 3 sheets of gelatin in cold water.
- Leaf (sheet) gelatine: 7 pieces
12
Heat the mulled wine in a pot.
- Mulled wine: 280 ml
13
Add gelatin to the mulled wine. Let it dissolve. Cool down.
- Leaf (sheet) gelatine: 7 pieces
14
Cover the filling of the cake with berries and gently pour the mulled wine evenly on top.
- Cranberry: 400 g
15
Let it sit in the refrigerator for about half an hour before serving.
