Time: 4 hours.
Complexity: average
Servings: 10 - 12

Chocolate-almond cake with sugar-coated cranberries - a detailed recipe.

Ingredients:

Chocolate-almond cake

• 2 cups premium wheat flour
• 1/2 cup almond flour
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground cardamom
• 3/4 cup cocoa powder
• 3 large eggs
• 2 tbsp. sugar
• 1 tbsp. sour milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• Cooking spray for cooking

Sugar-coated cranberries

• 2 cups cranberries, defrosted if frozen
• 1.5 cups of sugar
• 1/2 tsp ground cardamom

Cream glaze

• 450 g unsalted butter, room temperature
• 6 cups powdered sugar
• 1 teaspoon of salt
• 1 tbsp vanilla extract
• 1 teaspoon almond extract
• 2 tbsp. milk
• 2 tbsp almond liqueur, such as Amaretto (or use more milk)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, almond flour, powdered sugar, cranberry, cardamom, allspice, eggs, milk, sour milk, almond extract, vanilla extract, ratafia, cocoa

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Preparation:

Step 1
• Prepare sugared cranberriesIn a saucepan, combine 3/4 cup granulated sugar and 3/4 cup water. Heat, stirring, until the sugar dissolves. Place the cranberries in a large bowl and pour in the sugar syrup; let sit for 1 hour.
Step 2
• In a large bowl, combine 3/4 cup of the remaining granulated sugar with the cardamom. Drain the cranberries, add the spiced sugar, and stir. Spread the sugared cranberries on a baking sheet in a single layer. Leave the cranberries on the baking sheet, rolling them in the sugar occasionally, for 2-3 hours, until the sugar hardens.
Step 3
• Preheat oven to 350°F (160°C). Spray two 9-inch round springform pans with cooking spray and line the bottoms with parchment paper. Spray the parchment with cooking spray.
Step 4
• Meanwhile, prepare the cake.In a large bowl, combine the flour, almond flour, baking powder, baking soda, salt, allspice, and cardamom. Place the cocoa powder in a separate large bowl. In a small saucepan, heat 1 cup of water until almost boiling; add the cocoa powder and stir until smooth. Let cool, about 10 minutes.
Step 5
• Add the eggs to the cocoa mixture and beat with a mixer on medium speed until combined. Add the sugar, sour milk, vegetable oil, and vanilla; mix. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and mix until smooth, about 1 minute. Pour the batter into the molds; tap lightly to remove air bubbles.
Step 6
• Bake the cakes until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Place them on a cooling rack and let them cool in the pans for 10 minutes, then remove them from the pans and cool completely. Remove the parchment paper. (The cakes can be made up to 1 day in advance, cool, then wrap tightly in plastic wrap.)
Step 7
• Make the frostingIn a large bowl, beat the butter, powdered sugar, and salt with a mixer on medium speed. Add the vanilla and almond extracts; increase the mixer speed to high and continue beating until smooth, about 3 minutes. Add the milk and almond liqueur; beat until fluffy, 1 to 2 minutes.
Step 8
• Sprinkle 1/2 cup sugar-coated cranberries over each layer and cut each berry in half. Place one layer of sponge cake on a serving plate or cake stand. Spread 1 cup frosting, then sprinkle with the cut cranberries. Place the second layer of sponge cake on top. Cover the top and sides of the cake with the remaining frosting. Sprinkle with the remaining sugar-coated cranberries.

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