Cakes

Cranberry Apple Cake with Whipped Custard Filling

8

Gourmet Thanksgiving cake with a whipped custard layer, apples and fresh buttered cranberries on top. Fluffy, moist and rich.

6
10 oz. fresh cranberries
2 red medium apples
6 oz. heavy whipping cream
1 egg white
4 egg yolks
1 tsp cinnamon
2 tbsp water
2 tbsp butter
1 tbsp vanilla
1/2 cup confectioners sugar
Vanilla white cake mix
2 round or square 8 inch cake pans
whisk, blender or food processor
1/4 cup confectioners sugar
Cake Layers Spray baking pans w/ vegetable oil spray or smear with shortening. Line with parchment paper and spray or smear again. Prepare white cake mix according to the directions,separate an egg white and add it to the batter. Chill cakes until cool throughout before topping or filling. Whipped Custard While they're cooking separate your 4 more egg yolks, in a small pan mix the 5 total yolks, 1 tbsp vanilla and 1/2 cup confectioners sugar; slowly add 1/2 cup milk. Heat on medium low, stirring constantly. Turn up heat to medium and continue stirring until custard is thickened. Chill at least 30 minutes in the fridge, until very cool. In a deep, large bowl or food processor whip heavy cream until stiff and foamy. Fold custard into the whipped cream, then gently mix with a large spoon. Apple Cranberry Topping Core and pie-slice the apples. Place in small saucepan and heat on medium low with 2 tbsp of water and the cinnamon for 5 minutes covered. Mix the remaining 1/3 cup of water and confectioners sugar; slowly mix the sugar water into the apple water. Cook another 5 minutes on low, gently stirring frequently. Drizzle sauce on the top cake layer and artfully arrange sliced apples leaving space in the center for the cranberries. Chill. In small pan place butter and fresh cranberries. Cook on low for 5 minutes, stirring frequently. Reserve any left over butter-place 1/2 of the berries in center of the top layer cake. Drizzle cranberry butter over the bottom layer cake and sprinkle on the rest of the cranberries. Gently spread whipped custard over the berries; place top layer cake on top, pushing down gently. Tip: Cut this cake like bread, with no downward pressure, just a gentle sawing motion. Happy Thanksgiving!
Nutritions

Calories
304

Sodium
29mg
1% DV

Fat
19g
30% DV

Protein
4g
8% DV

Carbs
27g
9% DV

Fiber
4g
16% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT