Cranberry Cake with white chocolate
Ingredients
100 grams dried cranberries
40 ml orange juice
150 gram butter at room temperature
150 gram light brown basterd sugar
Grater of a half orange
1/4 teaspoon salt
3 eggs at room temperature
165 gram Flour
11/2 teaspoon baking soda
75 grams white chocolate, roughly chopped
For the ganache
70 ml whipped cream
1 tablespoon honey
140 grams white chocolate, roughly chopped
20 grams butter, at room temperature
And some butter to grease it
Instructions
Put the dried cranberries with the orange juice in a bowl
And let it wellen for several hours or a night.
Preheat the oven to 160 degrees.
Grease a square shape of 20x20 inches in with butter.
I have used a form of 24 around.
Beat the butter with the light brown basterd sugar, orange zest and the salt
A few minutes to a creamy whole.
Mix the eggs one by one and beat the batter thoroughly after each egg.
Spatula the flour and baking powder through the batter.
Finally, mix the arched cranberries and the chopped white chocolate through the batter and scoop it into the shape.
Bake the cake in 35 – 45 minutes until cooked.
Let the cake cool down in the shape.
For the ganache, bring the whipped cream with the honey in a saucepan to the boil.
Pour the boiling cream over the chopped white chocolate.
Let the chocolate melt and stir the mixture.
Add the butter and stir everything into a soft ganache.
Allow the ganache to rise at room temperature.
100 grams dried cranberries
40 ml orange juice
150 gram butter at room temperature
150 gram light brown basterd sugar
Grater of a half orange
1/4 teaspoon salt
3 eggs at room temperature
165 gram Flour
11/2 teaspoon baking soda
75 grams white chocolate, roughly chopped
For the ganache
70 ml whipped cream
1 tablespoon honey
140 grams white chocolate, roughly chopped
20 grams butter, at room temperature
And some butter to grease it
Instructions
Put the dried cranberries with the orange juice in a bowl
And let it wellen for several hours or a night.
Preheat the oven to 160 degrees.
Grease a square shape of 20x20 inches in with butter.
I have used a form of 24 around.
Beat the butter with the light brown basterd sugar, orange zest and the salt
A few minutes to a creamy whole.
Mix the eggs one by one and beat the batter thoroughly after each egg.
Spatula the flour and baking powder through the batter.
Finally, mix the arched cranberries and the chopped white chocolate through the batter and scoop it into the shape.
Bake the cake in 35 – 45 minutes until cooked.
Let the cake cool down in the shape.
For the ganache, bring the whipped cream with the honey in a saucepan to the boil.
Pour the boiling cream over the chopped white chocolate.
Let the chocolate melt and stir the mixture.
Add the butter and stir everything into a soft ganache.
Allow the ganache to rise at room temperature.