Cake "Cranberry tenderness"

Description

This cake made from sponge cake hot milk and a filling of cranberry sauce mixed with cream. This cake is quite simple to prepare and comes out tender, tasty and with a pleasant sourness of the cranberries.

Ingredients

Flour

165 g
Vanilla

1.5 g
Leavening agent

8 g
Salt

0.25 tsp
Butter

60 g
Sugar

150 g
Chicken egg

3 piece
Milk

120 ml
Sauce

400 g
Cream

400 ml
Gelatin

20 g
Condensed milk

170 g
Sour cream

120 g
Lime

1 piece
Coconut shavings

40 g
Berry

3 Tbsp

Cooking

Sift the flour together with the vanilla, baking powder, and salt.

Beat eggs with sugar until fluffy on high speed for at least 5 minutes. In two steps, add the flour and stir with a mixer at slow speed.

Milk to connect with butter and bring to a boil.

Pour in the dough milk and quickly stir with a whisk. Pour the batter into the pan multivarki greased with butter. To cook in a mode oven at a temperature of 180 degrees for 35 minutes (the capacity of my slow cooker 980 Watts). After a time the cover multivarki not immediately open, and wait 10 minutes.

Then the finished cake to remove from the slow cooker using the form for steaming.

To give the cake to cool and cut it into 3 layers.

In a container put the cranberry sauce d arbo.

In cream to dissolve the gelatin (according to instructions) and add them to the cranberry sauce. Blend in a blender to chop the berries in the sauce.

The form of the slow cooker cover with cling film. Put the bottom part of the biscuit.

From top to pour half of the cranberry pulp.

Then cover the middle half of the cake, lightly pressing down. Then pour the second half of the cranberry mass and cover with top crust, lightly pressing down again.

Plastic wrap to tighten and remove form crock pots in the cold for 2 hours for gelation.

Prepare the cream for coating the cake. Beat with a mixer the condensed milk, sour cream and lime zest. Put into the refrigerator.

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