Cranberry Layer Cake Chantilly

Course : Cakes
Serves: 12
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6 large eggs
1 teaspoon vanilla extract
1 cup sugar
1 cup all purpose flour
1 teaspoon baking powder
---filling and frosting
1 cup sugar
1 tablespoon cornstarch
1/3 cup water
3 cups fresh or frozen cranberries -- chopped
2 cups diced peeled apples
1 1/2 cups whipping cream
2 tablespoons sugar

Preparation / Directions:

To make cake, preheat oven to 350øF. Grease two 9-inch round layer cake pans and line bottom with wax paper. Break eggs into a large bowl; place over hot tap water for 5 minutes. On electric mixer at high speed, beat eggs and vanilla until foamy. Add sugar gradually and beat until eggs are very light, about 3 minutes. Stir in combined flour and baking powder in 3 additions. Divide batter between pans. Bake 20 to 25 minutes, or until cake springs back when touched in centre. Cool on cake racks for 5 minutes. Turn out of pans, peel off paper and cool completely. To make filling, in a medium saucepan, combine sugar and cornstarch. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring. Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool. Split cakes to make 4 layers. Place one layer on serving plate; top with 1/2 cup filling. Repeat with 2 more layers, placing the last layer crust side up on top of cake. Spread remaining filling on top. Whip cream with sugar. Frost sides with cream and pipe a border on top. Refrigerate until ready to serve, up to 4 hours.


Nutritional Information:

276 Calories (kcal); 13g Total Fat; (42% calories from fat); 3g Protein; 37g Carbohydrate; 134mg Cholesterol; 80mg Sodium

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