Cranberry Layer Cake Chantilly

print this recipe
Cranberry Layer Cake Chantilly
6 eggs 6
1 tsp vanilla extract 5 mL
1 cup sugar 250 mL
1 cup all purpose flour  250 mL
1 tsp baking powder 5 mL
Filling and Frosting
1 cup sugar 250 mL
1 tbsp cornstarch 15 mL
1/3 cup water 75 mL
3 cups fresh or frozen cranberries (300 g), chopped 750 mL
2 cups diced peeled apples 500 mL
1-1/2 cups whipping cream 375 mL
2 tbsp sugar 30 mL

To make cake: Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) 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 (125 mL) 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.

Number of Servings: 12
Preparation:  30 minutes
Cooking:  35 minutes

Nutrients Per Perving: Calories: 340, Fat 13 g, Saturated 7 g, Sodium 75 mg, Carbohydrate 53 g, Fibre 2 g, Protein 5 g