Craving a cake that balances tart and sweet with a burst of fresh flavor? This Lemon Cranberry Layer Cake is the perfect treat for any occasion. With a fluffy, zesty sponge and layers of tangy cranberry filling, topped off with a creamy, luscious sour cream frosting, this cake is sure to impress your guests. The vibrant flavors of lemon and cranberry complement each other beautifully, while the light and airy texture makes every bite a delight. This recipe will guide you step-by-step through making this delicious cake, ensuring you achieve the perfect balance of flavors and textures.

Full Recipe:

Ingredients:

Cake Base (Diameter 22 cm, Weight 2.3 kg):

• Eggs: 5 medium
• Sugar: 180 g
• Salt: A pinch
• Vanilla: To taste
• Flour: +/- 170 g
• Baking Powder: 0.5 tsp (optional, for extra fluffiness)
• Vegetable Oil: 30 g
• Lemon Juice: 20 g (plus zest from 1 lemon)

Filling:

• Cranberries (or other berries): 450 g
• Sugar: To taste (depending on how sweet you want it)
• Gelatin: 12 g
• Water: 80 g

Cream:

• Sour Cream: 700 g
• Condensed Milk: 300 g (must contain milk and sugar)
• Lemon Juice: +/- 60 g
• Vanilla: To taste

Baking Temperature:

• 180°C for approximately 30 minutes

Step-by-Step Instructions:

1. Preparing the Cake Batter:

1. Whip the Eggs and Sugar:
   • In a large mixing bowl, combine 5 eggs with 180 g of sugar. Add a pinch of salt and a touch of vanilla for flavor.
   • Beat the mixture using a hand mixer or stand mixer on high speed until it becomes thick, pale, and fluffy. This step will help to create an airy cake.
2. Add Lemon Juice, Zest, and Oil:
   • Gently fold in 20 g of lemon juice, the zest from 1 lemon, and 30 g of vegetable oil. Mix until smooth. The lemon will add a refreshing tang to the cake.
3. Incorporate the Dry Ingredients:
   • Sift the flour into the egg mixture, adding 0.5 tsp of baking powder if you want a fluffier cake. Carefully fold the flour into the batter until there are no lumps, being careful not to overmix.
4. Bake the Cake:
   • Preheat your oven to 180°C (350°F). Grease a 22 cm cake pan or line it with parchment paper.
   • Pour the batter into the pan and smooth the top. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely before removing it from the pan.

2. Making the Cranberry Filling:

1. Cook the Cranberries:
   • Combine 450 g of cranberries (or other berries) with sugar in a saucepan over medium heat. Cook until the berries start to burst and release their juice.
   • Adjust the sugar to taste. If you prefer a sweeter filling, add more sugar; for a tart finish, keep it minimal.
2. Dissolve the Gelatin:
   • Soak 12 g of gelatin in 80 g of water and let it bloom for about 5 minutes.
   • Once the gelatin has softened, add it to the warm cranberry mixture and stir until fully dissolved. Let the mixture cool slightly before using it to fill the cake.

3. Preparing the Cream:

1. Mix the Sour Cream and Condensed Milk:
   • In a bowl, combine 700 g of sour cream with 300 g of condensed milk. Add vanilla and lemon juice (around 60 g) to enhance the flavor. The lemon juice will give the cream a light tang, balancing the sweetness.
2. Whip Until Smooth:
   • Beat the mixture until it becomes smooth and fluffy. This creamy frosting will bring all the elements of the cake together.

4. Assembling the Cake:

1. Slice the Cake:
   • Once the cake is fully cooled, slice it horizontally into two or three layers, depending on your preference.
2. Spread the Cranberry Filling:
   • Place the first layer on a cake stand or plate. Evenly spread a layer of cranberry filling over the cake, ensuring it covers the surface.
3. Add the Cream:
   • Spread a layer of the cream over the cranberry filling. Repeat this process for each layer, ending with a generous layer of cream on top.
4. Decorate:
   • Decorate with fresh berries, lemon zest, or a sprinkle of powdered sugar for a finishing touch.

Nutrition Facts (Per Serving):

• Calories: Approximately 350-400 kcal
• Protein: 5-6 g
• Carbohydrates: 40-45 g
• Fat: 18-20 g
• Sugars: 25-30 g
• Sodium: 120-150 mg

Note: The nutritional values may vary depending on the ingredients and portion sizes.

Frequently Asked Questions (FAQs):

1. Can I substitute cranberries with other fruits?
   • Yes, you can use other berries like raspberries, strawberries, or blueberries. Just adjust the sugar content based on the sweetness of the fruit.
2. Is it necessary to use baking powder?
   • Baking powder is optional, but it can help create a lighter, fluffier cake. If you prefer a denser cake, you can skip it.
3. Can I make the cake ahead of time?
   • Absolutely! You can bake the cake and prepare the filling a day before assembling. This helps the flavors to meld beautifully.

Tips for Making the Perfect Lemon Cranberry Layer Cake:

• Room Temperature Ingredients: Make sure all ingredients, especially eggs and sour cream, are at room temperature. This ensures a smoother batter and better consistency.
• Do Not Overmix: When adding the flour to the egg mixture, gently fold it in. Overmixing can deflate the batter, resulting in a dense cake.
• Chill the Cake Before Serving: After assembling, refrigerate the cake for at least 2 hours. This allows the filling and cream to set, making the cake easier to slice and enhancing the flavors.
• Gelatin Alternatives: If you prefer not to use gelatin, you can substitute it with agar-agar. Just follow the package instructions for the correct ratio.

Storage Tips:

• Refrigeration: Store the cake in the refrigerator. It will stay fresh for 3-4 days. Make sure to cover it with plastic wrap or store it in an airtight container to prevent it from drying out.
• Freezing: You can freeze the cake (without cream) by wrapping each layer tightly in plastic wrap and storing it in the freezer. It will keep for up to 1 month. Thaw in the refrigerator before assembling and frosting.

Conclusion:

The Lemon Cranberry Layer Cake is a perfect blend of zesty lemon, tart cranberries, and a smooth, sweet cream. Its vibrant colors and refreshing taste make it an ideal dessert for any celebration, be it a birthday, holiday, or a casual weekend gathering. Easy to make, yet elegant enough to impress, this cake will be a hit with your family and friends. With the helpful tips provided, you’ll find that achieving a professional-looking and delicious cake is within reach. So, gather your ingredients, follow the steps, and treat yourself to a slice of this delightful cake. Happy baking!