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 Almond Cake "Spicy Cranberries" Recipe
Bright spicy pie is the very embodiment of winter! Almond cakes, cheese cream with spices and honey, cranberry confit, boiled with spices and zest. It's pleasantly warm on this snowy winter day.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Cream:
Shortcake:
Cranberry confit:
  • 200 gram Cranberries
  • 6 gram Pectin I have apple
  • Seasoning I have a mixture for gingerbread, you can put a mixture for mulled wine, for Apple pie or put spices to your taste - to taste
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Cream:
Shortcake:
Cranberry confit:
  • 200 gram Cranberries
  • 6 gram Pectin I have apple
  • Seasoning I have a mixture for gingerbread, you can put a mixture for mulled wine, for Apple pie or put spices to your taste - to taste
Instructions
  1. Cut the butter into pieces. Mix the dry ingredients. Throw all the dry ingredients into the combine, add the egg and yolk, assemble everything together with a screw nozzle, gradually add pieces of butter. Try to do it quickly so that the dough does not overheat. The dough should not stick to your hands. Wrap the dough in plastic wrap and put it in the refrigerator for at least 1 hour, but preferably overnight.
    Cut the butter into pieces. Mix the dry ingredients. Throw all the dry ingredients into the combine, add the egg and yolk, assemble everything together with a screw nozzle, gradually add pieces of butter. Try to do it quickly so that the dough does not overheat. The dough should not stick to your hands. Wrap the dough in plastic wrap and put it in the refrigerator for at least 1 hour, but preferably overnight.
  2. We take out the dough, roll it out on parchment, cut out the circles (I have an 18 cm ring), it turned out 9 pcs. Bake at a temperature of 170 for about 8-9 minutes, make sure that it does not brown too much.
    We take out the dough, roll it out on parchment, cut out the circles (I have an 18 cm ring), it turned out 9 pcs. Bake at a temperature of 170 for about 8-9 minutes, make sure that it does not brown too much.
  3. Prepare confit. This confit is not frozen - it is laid out in a layer. The consistency resembles jam. I always cook more, and then just eat with a spoon - it turns out very tasty. Defrost the cranberries and chop them in a food processor. If you don't like the peel, rub it through a sieve, I cook with the peel. Mix sugar and pectin, olive pectin can not be poured, it will take lumps. Heat the crushed cranberries over medium heat until steam appears, add honey and, stirring constantly, pour powdered sugar with pectin. Turn on the heat to maximum, add spices and boil for another minute, remove from heat. Cover tightly with plastic wrap and put away in the cold.
    Prepare confit. This confit is not frozen - it is laid out in a layer. The consistency resembles jam. I always cook more, and then just eat with a spoon - it turns out very tasty. Defrost the cranberries and chop them in a food processor. If you don't like the peel, rub it through a sieve, I cook with the peel. Mix sugar and pectin, olive pectin can not be poured, it will take lumps. Heat the crushed cranberries over medium heat until steam appears, add honey and, stirring constantly, pour powdered sugar with pectin. Turn on the heat to maximum, add spices and boil for another minute, remove from heat. Cover tightly with plastic wrap and put away in the cold.
  4. Prepare the cream. Beat cold cream, powder and cheese on low speed until smooth, add spices and honey, mix. Try not to beat too much, so that bubbles do not form in the cream.
    Prepare the cream. Beat cold cream, powder and cheese on low speed until smooth, add spices and honey, mix. Try not to beat too much, so that bubbles do not form in the cream.
  5. Assemble the pie into a ring or simply put it on a substrate. I put the cream in a bag and squeeze out a uniform amount on each cake. Assemble with confit through a layer. i.e., the first layer of the cake is cream confit, then cake cream, then cake cream confit again, the last one is just a cake. (If the cake breaks during assembly, it's not scary, put the pieces back to back, then it will be soaked and the place of the break will be unnoticeable)
    Assemble the pie into a ring or simply put it on a substrate. I put the cream in a bag and squeeze out a uniform amount on each cake. Assemble with confit through a layer. i.e., the first layer of the cake is cream confit, then cake cream, then cake cream confit again, the last one is just a cake. (If the cake breaks during assembly, it's not scary, put the pieces back to back, then it will be soaked and the place of the break will be unnoticeable)
  6. The collected cake is wrapped with an acetate film, closed with a ring and put on solidification overnight. You can put a small load on top. We put the remaining cream in the refrigerator - we will need it for decoration.
    The collected cake is wrapped with an acetate film, closed with a ring and put on solidification overnight. You can put a small load on top. We put the remaining cream in the refrigerator - we will need it for decoration.
  7. Take out the pie in the morning. Lubricate the sides and top with cream, align with a spatula. Decorate as you wish. I sprinkled sugar balls, cut snowflakes out of mastic. In the center, I made a caramel ball in a silicone mold. Deer topper, ready to eat.
    Take out the pie in the morning. Lubricate the sides and top with cream, align with a spatula. Decorate as you wish. I sprinkled sugar balls, cut snowflakes out of mastic. In the center, I made a caramel ball in a silicone mold. Deer topper, ready to eat.
  8. The weight of the finished cake is about 2 kg, I got 2200 with decor. If you do not like soaked cakes of this kind, it is better to serve them as soon as possible. After a day, the cakes will absorb the cream from the cream and become less sandy and slightly fluffed.
    The weight of the finished cake is about 2 kg, I got 2200 with decor. If you do not like soaked cakes of this kind, it is better to serve them as soon as possible. After a day, the cakes will absorb the cream from the cream and become less sandy and slightly fluffed.
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