White Chocolate-Cranberry Cake
The other day I was searching for a 'new' kind of cake, one that would be quite different from all the previous. In this so-called 'investigation' I was not on the outlook for especially exotic fruits or complicated toppings. All I wanted was a unique, special taste experience that would stand out and not be forgottten. I finally found this in the mix of white chocolate, cranberries and forest fruits-not to forget pistachios!
Ingredients: (for one 'normal' cake form-diameter: 24cm)
For the dough:
-70g dried cranberries, soaked in 4 Tbsp. of lemon juice
-100g white chocolate, melted
-100g butter, melted
-50g pistachios, roughly chopped
-100g white sugar
-1 Tsp baking powder
For the cream:
-125g frozen berries (if possible cranberris, but other berries also do the job!)
-4 Tbsp. icing sugar
-50g white chocolate
Oven: Preheat to 180 degrees
1. Grease the cake form and spread a layer of baking paper on top.
2. Place ladyfingers into a plastic bag and grind using a rolling pin. Whisk the eggs with the sugar and salt for aprox. 5 minutes. Gradually add the layfingers, 30g of pistachios, flour, baking powder, butter and chocolate. Mix until smooth.
3. Fill into cake form and spread cranberries on top. Bake for 40 minutes. Leave to cool for 5 minutes before taking out of form to cool completely.
4. For the cream, place 100g of the berries, icing sugar and 4 Tbsp. of water into a pot. Bring to a boil while stirring and leave to simmer for around 4 minutes. Leave to cool. Grind berries, adding the mascarpone until the cream is smooth. Place in fridge for at least 30 minutes.
5. Spread the cream on the cake evenly. Cluster the remaining berries in the centre of the cake. Sprinkle the chocolate over these and pistachios around.