German Baking Today - German Baking Today by German Baking Today (v3.0)

Author:German Baking Today (v3.0)
Language: eng
Format: epub
ISBN: 978-3-7670-0599-0
Publisher: Oetker Dr. Verlag Kg

3. Remove the cake from the springform tin and turn out onto a wire rack lined with baking parchment. Then peel off the baking parchment on which it was baked. Cover the hot sponge with the cranberries, leaving 1 cm/3⁄8 in uncovered all round. Then leave the sponge base to cool.

4. To make the topping, whip the cream until stiff with the sifted icing sugar and vanilla sugar. Spread half the cream over the cranberries. Put the rest of the whipped cream mixture in small amounts in a piping bag with a star-shaped nozzle and pipe around the edge of the cake so as to form a border round it that will prevent the egg liqueur from running off the sides. Pour the egg liqueur evenly over the cake and refrigerate for 3-4 hours.

Tip: Cranberries in a jar have already been thickened. But you can also use 2 jars of cranberry dessert (drained weight 175 g/6 oz each). Put the cranberry dessert in a sieve to drain, catch the juice and measure 350 ml/12 fl oz (11⁄2 cups) of this juice. Make a glaze by blending 3 teaspoons arrowroot with a little of this liquid, then stir in the rest of the liquid. Bring to the boil and simmer for 1⁄2–1 minute until it is clear. When cool, stir in the cranberries and use as described in the recipe.

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