Recipes

Cranberry Layer Cake Chantilly

Indulge your guests with this elegant layer cake. Cranberries and apples are a tart complement to the sweetness of this cake’s fluffy whipped cream icing. Definitely a crowd-pleaser, this cake will impress.

Serves:
12
Prep Time:
30 min
Cook Time:
35 min

Ingredients

Nutrition Facts

Cake

  • 6 eggs
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder

Filling

  • 1 cup (250 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 1/3 cup (75 mL) water
  • 3 cups (750 mL) fresh or frozen cranberries (300 g), chopped
  • 2 cups (500 mL) diced peeled apples

Frosting

  • 1 1/2 cups (375 mL) whipping cream (35%)
  • 2 tbsp (30 mL) granulated sugar

Instructions

  1. Preheat oven to 350°F (180°C).

Cake

  1. Grease two 9-inch (23 cm) round layer cake pans; line bottoms with waxed paper.
  2. Beat eggs and vanilla with electric mixer at high speed until foamy.
  3. Adding sugar gradually, beat until eggs are very light, about 3 minutes. Stir together flour and baking powder; add to egg mixture in three additions.
  4. Divide batter between pans. Bake in preheated 350°F (180°C) oven until cake springs back when touched in centre, 20 to 25 minutes. Cool on wire rack for 5 minutes.
  5. Turn cakes out of pans; peel off paper and cool completely.

Filling

  1. Combine sugar and cornstarch in medium saucepan. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring frequently.
  2. Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool.

Frosting

  1. Just before assembling cake, whip cream until soft peaks form. Add sugar and whip until stiff.
  2. To assemble, split cakes to make four layers. Place one layer on serving plate; top with 1/2 cup (125 mL) filling. Repeat with two more layers, placing last layer crust side up on top of cake.
  3. Spread remaining filling on top. Frost sides with whipped cream. Pipe a border or decoratively spreah whipped cream around top edge of cake.
  4. Refrigerate until ready to serve, up to 4 hours.