Delicious cranberry cake. My favorite Christmas dessert

Cranberry cake it is a true classic of Christmas cuisine – I absolutely cannot imagine my family Christmas without it. I love this moment when we all eat it over a good cup of tea. This recipe is my favorite.

Ingredients for the cranberry mass:

• 300 g fresh cranberries,
• 100 g of can sugar sugar,
• 1 teaspoon of cinnamon.

Ingredients for the cake:

• 300 g of flour,
• 200 g of cold butter,
• 70 g of powdered sugar (+ for decoration),
• 2 yolks,
• 1 tablespoon of sour cream,
• a pinch of salt.

Ingredients for the cream mass:

• 225 ml of sour cream,
• 3 eggs,
• 75 g sugar,
• 16 g of vanilla sugar.

Boil the cranberries with a small amount of water and cane sugar in a pot with a non-stick bottom. Cook over low heat until the cranberries release their juice and thicken. Stir occasionally. At the end, mix cinnamon into the cranberry jam.

Pour flour, powdered sugar and salt onto the pastry board. Add diced butter. Chop the ingredients with a knife until you get a coarse crumble.

Scoop the crumble into a mound. Add the yolks and cream. Vigorously knead all ingredients into a uniform dough. Line the bottom and sides of a 25 cm diameter tart tin. Cool the rest of the dough in the fridge (including the cake tin).

Place an appropriately cut piece of baking paper on the cooled dough in the form. Sprinkle dry beans on it so that they fill the form. Put it in the oven preheated to 180°C. Bake for 15 minutes.

In the meantime, mix all ingredients into a cream mass. Pour it onto the baked base after removing the weight from it. Place back in the oven. Bake for 20 minutes.

At the same time (or after baking the cake), bake star-shaped cookies. Cut them out using a mold from the cooled, rolled out dough that remains after lining the mold. Bake the cookies for about 12-13 minutes – until golden brown.

Spread cranberry jam on the cooled cake. Decorate with cookies. Sprinkle with powdered sugar.

Source: Terazgotuje.pl