Honey cake is always delicious, but it's even better with cranberries!!
Making sponge cake.
Mix the dry ingredients (flour, oat bran, baking soda) in a bowl.
Add the honey to the soft butter and mix. Add the yoghurt and whisk lightly.
Add erythritol to the eggs and whisk for about 4 minutes until the mass increases in volume.
Mix the egg-erythritol mass with the butter-honey-yoghurt mass.
In 2 portions add the sifted flour and mix gently.
Divide the dough into 2 portions ( in 16 cm tins) and bake at 175 °C for ~30 minutes.
Cool the sponge cakes, cut off the thin 'cap' and cut the sponge cake in half lengthwise.
Break the 'caps' into small pieces and dry them in the oven at a low temperature (~ 3 0 min). Finely crumble and use later to decorate the sides and top of the cake.
Prepare the cranberry jam.
Add water and sweetener to the cranberries.
Cook it, blend it with a blender, and cool it. Fill into a pastry bag.
Prepare the cream
Whisk the culinary curd "Baltais", sweet cream and sweetener. Fill into a pastry bag.
Assemble the cake.
Place the first biscuit on the base. Place a pastry ring lined on the inside with an acetate sheet around it.
Spread a layer of cream (~95-97 g) on the sponge cake. Spread ~95 g cranberry jam on top and smooth.
Repeat the same with the remaining sponge cakes.
Place in the fridge overnight.
In the morning, apply the cream to the sides and top. Cover/sprinkle the sides and the top with the ground sponge crumbs.
Decorate the cake to your liking.
Finished product weight 1350
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
