Christmas White Velvet with Caramel & Cranberry

by Marika Roseberg
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AuthorMarika RosebergDifficultyIntermediate

Yields25 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins
Gingerbread Sponge
 12 eggs
 240 g sugar
 160 g cornflour
 80 g plain flour
 2 tsp baking powder
 2 tsp gingerbread spice mix
Caramel Icing
 750 g mascarpone
 450 ml whipping cream
 200 ml salted caramel sauce
 150 g icing sugar
Cranberry Puree
 500 g cranberries
 100 g caster sugar
 1 tsp vanilla bean paste
 1 cinnamon stick
Salted Caramel Sauce
 75 g unsalted butter
 100 g golden sugar
 50 g golden syrup
 125 ml double cream
 1 tsp Fleur de Sel
1

Pre-heat oven to 180°C/350°F/gas 4. Sift cornflour, flour, baking powder and ginger spice mix.

2

Separate egg yolks from whites. In separate bowls beat egg yolks with sugar until fluffy and whisk egg whites with a pinch of salt until stiff peaks. Gently fold egg whites into the yolks.

3

Gradually add flour mixture into the eggs carefully folding it in to make sure whipped eggs do not lose the volume. Distribute the batter to 2 cake tins (22cm diameter) and bake for 25 Minutes.

4

Remove from the oven and let the sponge cool in the cake tin for around 20 Minutes, then transfer to the cooling rack to let it cool completely.

5

Prepare cranberry puree. Place cranberries, caster sugar, vanilla and cinnamon stick into a sauce pan and heat over medium-low heat until cranberries pop (around 9 Minutes. Let the mixture cool. Remove cinnamon stick and blend until smooth.

6

Prepare caramel sauce. Melt butter, sugar and golden syrup in a small saucepan. Let it simmer for 3 Minutes, keep stirring to make sure it doesn't burn.

7

Add double cream and 1/2 tsp Fleur de Sel. Gently mix together and taste before adding more salt, if needed. Cook for another 3 Minutes, then pour into a glass jug and let it cool.

8

Prepare caramel icing. In a clean mixing bowl place mascarpone and whipping cream. Mix well until combined, then gradually add icing sugar and whisk on a medium speed until stiff peaks then gently fold in caramel sauce until you get a smooth and fluffy cream.

9

Using a sharp knife cut the sponge in half horizontally and assemble the cake alternating sponge, cream and puree. Get creative and decorate as you wish - with sugared cranberries, fresh fruit, macarons, gingerbread, chocolate shards, etc.

Ingredients

Gingerbread Sponge
 12 eggs
 240 g sugar
 160 g cornflour
 80 g plain flour
 2 tsp baking powder
 2 tsp gingerbread spice mix
Caramel Icing
 750 g mascarpone
 450 ml whipping cream
 200 ml salted caramel sauce
 150 g icing sugar
Cranberry Puree
 500 g cranberries
 100 g caster sugar
 1 tsp vanilla bean paste
 1 cinnamon stick
Salted Caramel Sauce
 75 g unsalted butter
 100 g golden sugar
 50 g golden syrup
 125 ml double cream
 1 tsp Fleur de Sel

Directions

1

Pre-heat oven to 180°C/350°F/gas 4. Sift cornflour, flour, baking powder and ginger spice mix.

2

Separate egg yolks from whites. In separate bowls beat egg yolks with sugar until fluffy and whisk egg whites with a pinch of salt until stiff peaks. Gently fold egg whites into the yolks.

3

Gradually add flour mixture into the eggs carefully folding it in to make sure whipped eggs do not lose the volume. Distribute the batter to 2 cake tins (22cm diameter) and bake for 25 Minutes.

4

Remove from the oven and let the sponge cool in the cake tin for around 20 Minutes, then transfer to the cooling rack to let it cool completely.

5

Prepare cranberry puree. Place cranberries, caster sugar, vanilla and cinnamon stick into a sauce pan and heat over medium-low heat until cranberries pop (around 9 Minutes. Let the mixture cool. Remove cinnamon stick and blend until smooth.

6

Prepare caramel sauce. Melt butter, sugar and golden syrup in a small saucepan. Let it simmer for 3 Minutes, keep stirring to make sure it doesn't burn.

7

Add double cream and 1/2 tsp Fleur de Sel. Gently mix together and taste before adding more salt, if needed. Cook for another 3 Minutes, then pour into a glass jug and let it cool.

8

Prepare caramel icing. In a clean mixing bowl place mascarpone and whipping cream. Mix well until combined, then gradually add icing sugar and whisk on a medium speed until stiff peaks then gently fold in caramel sauce until you get a smooth and fluffy cream.

9

Using a sharp knife cut the sponge in half horizontally and assemble the cake alternating sponge, cream and puree. Get creative and decorate as you wish - with sugared cranberries, fresh fruit, macarons, gingerbread, chocolate shards, etc.

Christmas White Velvet with Caramel & Cranberry

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