Name: cranberry butter cake
Total time: 60 min
Yield: 4
Ingredients: Butter 123g; Sugar 100g; egg 2ea; Soft flour 150g; Milk 80g; Baking powder 4g; vanilla oil 1ts; cranberry 150g; rum 1cup

10K Recipe

cranberry butter cake

Soft and moist cranberry butter cake

4 serving

Within 60 minutes

뽕브라

Ingredients

Butter

123g
Sugar

100g
egg

2ea
Soft flour

150g
Milk

80g
Baking powder

4g
vanilla oil

1ts
cranberry

150g
rum

1cup

Cooking Steps: STEP 1/10

First, soak cranberries (150g) in rum (1 cup) for about 20 minutes. (You can add other dried fruits instead of cranberries.)

STEP 2/10

After gently dissolving the butter (123g) at room temperature, add 100g of sugar 2 to 3 times and mix it until the sugar melts to make butter cream.

STEP 3/10

Add egg yolks (2) and vanilla oil (1ts) and mix.

STEP 4/10

Sieve the flour (150g) and baking powder (4g) and mix roughly, and mix it about five times because you need to add milk.

STEP 5/10

Pour milk (80g) and mix until you can't see the raw powder.

STEP 6/10

The egg whites (two) are strongly and quickly mixed with a whisk to make meringue, and the meringue is about 70-80% horny, but slightly bent and soft. If you heat the white, the foam comes up quickly. I used a whisk to mix it quickly for about two minutes.

STEP 7/10

Add 1/3 of the meringue to the dough and mix it gently, then add the rest of the meringue and mix it gently.

STEP 8/10

Apply the release agent or oil to the round pan No. 3 and spread the soaked cranberries side by side. Soak cranberries and remove rum with a kitchen towel.

STEP 9/10

Place dough and spread flat. It doesn't matter if it's mixed with a little cranberry.

STEP 10/10

Spread the dough flat like this and bake it in a preheated 170 oven for about 40 minutes.

Pre-prepare: Remove butter 1 hour before pre-cooking. / Place the soft flour + b.p in a sieve 2 to 3. / Prepare two eggs separately from the yolk and the white.