Cookies & Dessert Bars

Cranberry Layer Cake Chantilly


6 eggs
1 tsp (5 mL) vanilla extract
1 cup (250 mL) sugar
1 cup (250 mL) all purpose flour
1 tsp (5 mL) baking powder

Filling and Frosting
1 cup (250 mL) sugar
1 tbsp (15 mL) cornstarch
1/3 cup (75 mL) water
3 cups (750 mL) fresh or frozen cranberries (300 g), chopped
2 cups (500 mL) diced peeled apples
1 1/2 cups (375 mL) whipping cream
2 tbsp (30 mL) sugar


To make cake, preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round layer cake pans and line bottom with wax paper. Break eggs into a large bowl; place over hot tap water for 5 minutes. On electic mixer at high speed, beat eggs and vanilla until foamy. Add sugar gradually and beat until eggs are very light, about 3 minutes. Stir in combined flour and baking powder in 3 additions. Divide batter between pans. Bake 20 to 25 minutes, or until cake springs backwhen touched in center. Cool on cake racks for 5 minutes. Turn out of pans, peel off paper and cool completely.

To make filling, in a medium saucepan, combine sugar and cornstarch. Stir in water, cranberries and apples. Bring to boil over medium heat, stirring. Cook until apples are tender and mixture is thick, 3 to 4 minutes. Remove from heat and cool. Split cakes to make 4 layers. Place one layer on serving plate; top with 1/2 cup (125 mL) filling. Repeat with 2 more layers, placing the last layer crust side up on top of cake. Spread remaining filling on top.

Whip cream with sugar. Frost sides with cream and pipe a border on top. Refrigerate until ready to serve, up to 4 hours.

Makes appox. 12 servings.

Nutrients per serving:

Calories: 340
Carbohydrates: 53 g
Protein: 5 g
Fat: 13 g
Sodium: 75 mg